Happy Halloween!

 I was soooo excited for Halloween this year. Dax is finally old enough to understand what to do, and get excited about the possibility of getting a whole bag full of candy just by saying three simple words.... Trick-Or-Treat! Unfortunately, nothing ever goes as planned.... Dax caught a monster of a sinus infection from, well, who knows where, and has managed to pass it on to both me and his dad! Luckily, we're all on medication, but it looks like there will be no trick-or-treating this year....  I still wanted to do something special, so I decided to continue our tradition of pumpkin pancakes, but with a twist this year!  

Pumpkin Cinnamon Roll Pancakes

(recipe from the amazing Lori over at Recipe Girl)

CINNAMON FILLING:

1/2 cup (1 stick) salted butter, melted
3/4 cup brown sugar
1 tablespoon ground cinnamon

CREAM CHEESE ICING:

4 tablespoons (1/2 stick) salted butter
2 ounces cream cheese
3/4 cup powdered sugar, sifted
1/2 teaspoon vanilla extract

PANCAKES:

1 1/2 cups whole milk
1 cup pure unsweetened pumpkin puree
2 large eggs
2 tablespoon canola or vegetable oil
2 tablespoons apple cider vinegar
2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon baking soda
2 tablespoons pumpkin pie spice

1/2/ teaspoon salt
1 tablespoon packed light brown sugar

- Start by making the cinnamon filling. Combine the butter, brown sugar, and cinnamon in a medium sized bowl. Whisk until completely incorporated. Transfer to a Ziploc bag, and place in the fridge.

- Next up, lets get the icing made. Combine the butter and cream cheese in a large measuring cup. Place in the microwave for just over 30 seconds. Whisk together, then add the powdered sugar and vanilla. Set aside.

- For the pancakes, combine all of the ingredients in a large bowl, and mix, mix, mix! Take your cinnamon mix out of the fridge, and give it a good stir. Snip the corner.

- Heat a large skillet over medium heat. Spray with cooking spray, and spoon a generous amount of batter onto the pan. Take your ziploc, and squeeze a spiral of the mixture onto your pancake. Reduce the heat to medium low, and let it cook for 2-3 minutes. You want to see bubbles in the pancake start to form. Then flip, and cook an additional 2-3 minutes on the remaining side.

- You'll want to eat these warm, and drizzled with the icing.

Just a tip, I guess I make my pancakes super small, but she said this recipe should make about 8 pancakes.... we ended up with 25 palm sized cakes.... yikes! If this happens, just toss them in the freezer for an easy breakfast on the go!

My whole family agrees, these are AMAZING. Like, probably my new go-to when I get the need for something sweet! Which I guess isn't very often, believe it or not...

Dax also loved them enough to eat TWO. This is a big deal in our household. We're lucky if he even finishes his meals, so you can bet your uncle that I'll be keeping this recipe on hand.

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PS- My husband wants me to tell you that they taste just as good without the icing, and a little syrup!

I'm linking up at: Tatertots & Jello