Pumpkin Cinnamon Roll Pancakes with Caramel Cream Cheese Frosting

Pumpkin pancakes with a swirl of cinnamon cooked right into them

served topped wit a caramel cream cheese 'frosting'. Mornings could not get any better than this!

ingredients

• 1/3 cup salted butter, melted
• 1/2 cup brown sugar
• 1 1/2 teaspoons cinnamon
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/4 teaspoon cloves
• 1/4 teaspoon ginger
• 1 egg
• 1 cup milk
• 1/2 cup pumpkin puree
• 2 tablespoons unsalted butter, melted
• 1 tablespoon brown sugar
• 1/4 cup caramel sauce, room temperature
• 1/4 cup cream cheese, room temperature

directions

1. Mix the butter, brown sugar and cinnamon, place them in the corner of a small plastic bag and set aside.
2. Mix the flour, baking powder, baking soda, cinnamon, nutmeg, cloves and ginger in a large bowl.
3. Mix the egg, milk, pumpkin puree, butter and brown sugar in another bowl.
4. Mix the dry ingredients into the wet ingredients.
5. Heat a pan and melt a touch of butter in it.
6. Pour 1/3 cup of the mixture into the pan.
7. Cut a small hole in the corner of the plastic bag and squeeze out a swirl of the cinnamon mixture in a swirl around the top of the pancake batter.
8. Heat until the surface starts to bubble and the bottom is golden brown, about 2-3 minutes, flip the pancake and cook the other side until the bottom is golden brown, about 1-2 minutes.
9. Mix the caramel sauce and cream cheese, give them a 15-25 seconds in the microwave and drizzle over the pancakes.

http://www.closetcooking.com/2012/10/pumpkin-cinnamon-role-pancakes-with.html?utm_source=newsletter&utm_medium=email&utm_campaign=20151029