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Pumpkin Spice Dutch Baby

Pumpkin Spice Dutch Baby

This recipe for a Pumpkin Spice Dutch Baby is sure to be a new fall favorite recipe for weekend brunch or holiday entertaining!
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Course: Dessert
Cuisine: American
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 6 servings

Ingredients

  • 2 tablespoons salted butter
  • 3 eggs room temperature
  • 3/4 cup whole milk room temperature
  • 3/4 cup all-purpose flour
  • 1 tablespoon brown sugar
  • 1 tablespoons pumpkin spice
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1 tablespoon raisins
  • 1 tablespoon chopped pecans
  • Torani Caramel Sauce for topping
  • powder sugar for topping

Instructions

  • Preheat the oven to 425 degrees Fahrenheit.
  • Once the oven is heated to temperature, place 2 tablespoons of salted butter in the cast iron skillet and cook in the oven for 10 minutes.
  • While the skillet is heating in the oven, using a stand mixer fitted with a whisk attachment, mix the eggs until pale and frothy, about 1 minute. Reduce the speed to low and slowly add in the milk, pumpkin pie spice, vanilla extract, and salt. Bump the speed up to medium and mix for 30 seconds. Then add in the brown sugar, all-purpose flour, and mix for about 1 minute (the batter will be very thin). Scrape down the sides if needed.
  • Carefully, remove the hot skillet from the oven. Pour in the batter in the skillet, sprinkle the raisins on top, and bake until puffed and golden-brown, 15-18 minutes.
  • Remove the Dutch Baby from the oven and top with chopped pecans, caramel sauce, and powdered sugar, serve immediately.
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