Pumpkin Pie Dutch Babies with Cinnamon Streusel

Pumpkin pie dutch babies with a cinnamon streusel topping via SoupAddict.com

Drip. Drip. Dripdripdrip. Drip. Drip! DRIP!

That was my Saturday night. It rained really, really hard this weekend, and the roof said, “that’s it, I’m done.” And though, as we were to discover, the leaks (plural) came from different places, they converged at one point in the attic and poured down through the ceiling in a rivulet.

Right onto my bed.

Of course the roof starts leaking at 10:30pm on a Saturday night. Of course it starts leaking at the beginning of a long stretch of heavy rain (it’s less stressful that way. Will the ceiling cave in before the end of it all? I can’t wait to find out!). Of course that of all the places in the house that water could exit the attic, it does so on my bed. (And of course I was exhausted from a long day and looking forward to turning in early. Wah.)

Although, honestly, I’ll take a leaky roof and tubs and towels stacked on the bed over the neighborhood floods that seem to be norm across the States anymore. Leaks: fixable. Floods: yikes.

Pumpkin pie dutch babies with a cinnamon streusel topping via SoupAddict.com

Perfect time for comfort food, right?

I’m a big fan of pancakes. It’s my favorite breakfast-for-dinner meal, especially when topped with blueberries and whipped cream.

And for sheer drama, there’s the puffy German pancake, a.k.a, the Dutch Baby, that is baked in the oven in a flaming hot skillet, puffs up dramatically like a mushroom, and then settles back down in the most lovely, rustic bowl that’s perfect for holding all types of filling.

Pumpkin pie dutch babies with a cinnamon streusel topping via SoupAddict.com

I couldn’t wait to make a pumpkin pie Dutch Baby, with all my favorite fall flavors, and a cinnamon streusel topping. Stress eating at its best.

It really hit the spot. (And the ceiling held, yay!)

Karen xo


Pumpkin Pie Dutch Babies with Cinnamon Streusel
Prep time
Cook time
Total time
Serves: 2
for the bake
  • 2 tablespoons butter
  • 2 heaping teaspoons maple syrup
for the batter
  • 1/3 cup flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon pumpkin pie spice
  • 3 eggs
  • 1/2 cup milk
  • 1/2 cup pumpkin puree
  • 1 tablespoon maple syrup
  • 1 tablespoon melted butter
for the streusel
  • 2 tablespoons ice cold butter, cut into small cubes
  • 2 tablespoons flour
  • 2 tablespoons rolled oats
  • 2 tablespoon brown sugar
  • 1/4 teaspoon cinnamon
  1. Preheat the oven to 425°F. Place one tablespoon of butter in each of two 6" skillets and place in the oven.
  2. Whisk or sift together the flour, salt and pumpkin pie spice in a medium bowl. In another bowl, whisk the eggs, milk, pumpkin puree, and maple syrup. Gentle stir the egg mixture into the flour mixture, then stir in the melted butter. Do not overmix. It might be a little lumpy; that's okay.
  3. Remove the heated pans from the oven (carefully!) and add one heaping teaspoon of maple syrup to each. Pour half of the batter over the butter and syrup in each pan - do not stir. Place both skillets in the oven, and bake for 15 minutes.
  4. While the dutch babies bake, combine all ingredients of the streusel, and crumble with your fingers, working the butter into the other ingredients until coarse and somewhat lumpy.
  5. After 15 minutes, carefully pull the skillets from the oven (if you can, just pull out the rack on which they sit), and sprinkle the streusel over the dutch babies (do this quickly, or else the pancakes will deflate too much). Return them to the oven, and bake for another 5 to 10 minutes.
  6. Remove from the oven, and let the pancakes settle before serving.

Source: adapted loosely from attunefoods.com


  1. I’m having the opposite issue – no water! The fires in my neighborhood this summer decimated our water table and have caused all kinds of infrastructure problems. I think I’ll make this dutch baby to make me feel better, my German grandma made these and they are one of my all time favorite things to eat. pumpkin! brilliant!

  2. I’m so sorry about your leaky roof, that is so stressful and maddening. I hope it gets fixed very quickly! This Dutch baby looks awesome – I’ll be making it soon! I’m still learning the art of Dutch babies, and I’ve been wanting to make a pumpkin one. I made something similar to this last fall – it was a skillet pancake, with an ingredient list very similar to a Dutch baby, but with one key difference: you separate the eggs and whip the whites. So the batter is really fluffy and it doesn’t deflate much like a Dutch baby does. It’s really good. I’ll have to try yours! Thanks.

  3. Oh no about your ceiling! Sounds like you handled it pretty well- I would have gone into dramatic overdrive and flipped the flip out. What a pain.

    • Sadly, I’m a bit used to it. I’ve been putting off a roof replacement (queen of denial, I am), and just doing repairs as they come up, but, it’s unavoidable now. {Sigh.}

  4. This. Looks. Fantastic.

  5. Ohhh nooo!!!!! Hope you get your ceiling issues resolved. About a year after I moved into my current house (which happens to be 100+ years old…) one side of my bedroom ceiling fell down while I was sleeping. (Fortunately, it was just dry wall – no water involved…) It was not a happy occasion.

    Love Dutch babies. This one looks amazing. When we were in Vancouver a few weeks ago, we went to a restaurant that put EVERYTHING on Dutch babies. It was a very odd to have one with fried veggies & hash browns. I much prefer versions like this!

  6. Karen,
    One issue with my old house that I hope not to deal with any time soon is the roof (got a new one a few weeks before we closed).
    As far as comfort eating goes, though, well you are spot on. This sounds wonderful!
    I’m a fan of Finnish oven pancakes (same concept as Dutch and German but without the flavors and streusel) but I think for a splurge this sounds perfect.

  7. Great recipe! I just tried this out this morning and it was delicious.

  8. So genius! Perfect for Fall. I am definitely trying this recipe!

  9. Dutch Babies are a classic in my house and I have been looking for an alternative to classic pumpkin pie. I think I found the dish!

  10. Hm I don’t have 6″ skillets. Do you think this would work if I used a single 10″ or 12″ skillet and increase the baking time?

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