Ingredients

6 ounces cream cheese (softened)

1/2 teaspoon pumpkin pie spice

1 tablespoon maple syrup

1 1/4 cups all-purpose flour

2 – 3 tablespoons cinnamon sugar*

2 teaspoons baking powder

1/2 teaspoon nutmeg

1/2 teaspoon salt

1 pinch clove

1 cup low-fat milk

6 tablespoons canned pumpkin puree

2 tablespoons butter (melted)

1 egg

Maple syrup (for serving)

Vanilla bean yogurt (for serving)

Graham crackers (for garnish)

Instructions

Step 1: In a small bowl, combine the softened cream cheese, pumpkin pie spice, and 1 tablespoon of maple syrup until smooth.

Step 2: Transfer the cream cheese mixture to a piping bag fitted with a small star tip. Pipe bite-size star shapes onto a piece of parchment paper laid on a cutting board.

Step 3: Freeze the piped cheesecake bites for at least 2-3 hours, or preferably overnight.

Step 4: In a medium bowl, whisk together the flour, cinnamon sugar, baking powder, nutmeg, salt, and clove.

Step 5: In a separate bowl, whisk the milk, pumpkin puree, melted butter, and egg until fully combined.

Step 6: Fold the wet ingredients into the dry ingredients gently, then carefully fold in the frozen cheesecake bites.

Step 7: Heat a skillet over medium heat and lightly grease with butter or non-stick spray.

Step 8: Pour 1/4 cup of batter per pancake onto the skillet. Cook each pancake for 2–3 minutes per side or until golden brown and cooked through.

Step 9: Serve the pancakes warm with maple syrup, a dollop of vanilla bean yogurt, and a generous sprinkle of crushed graham crackers for garnish.

Tips & Variations

Use canned pumpkin puree for consistent moisture and flavor. Fresh pumpkin can also work but may require adjusting the liquid slightly.

Swap vanilla bean yogurt for whipped cream or mascarpone for a richer topping.

For a gluten-free option, substitute all-purpose flour with a 1:1 gluten-free flour blend.

If you don’t have a piping bag, use a zip-top bag and snip off a small corner to pipe the cheesecake mixture.

Serve with chopped pecans or toasted walnuts for added crunch and nuttiness.

FAQs

Can I make the cheesecake bites ahead of time?

Yes, freezing the cheesecake bites overnight helps them hold their shape and adds a delightful creamy texture to the pancakes. They can also be stored frozen for up to a month.

What can I use instead of pumpkin pie spice?

If you don’t have pumpkin pie spice, you can mix ground cinnamon, nutmeg, ginger, and cloves in a ratio of about 2:1:1:1 for a similar flavor profile.