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Pumpkin Dutch Baby With Pumpkin Butter

Does a puffed, pan-sized, custardy pancake make a great breakfast any day of the year? Yes. Does it require a little something extra on the morning of Halloween? Absolutely. Before you settle in for a day of spooky movies and fancy candy, take a few minutes to make this seasonally-spiced Dutch baby. The batter comes together entirely in the blender, and starts to cook the second you pour it into a hot pan of browning butter.

Perhaps the best part of this recipe is the sidecar of pumpkin butter, which you can even make by itself if you’re not feeling the pancake vibe. Made from a can of pumpkin purée, a bit of apple cider, and maple syrup for sweetness, it cooks down into a concentrated, caramelized spread that’s great on toast, swirled into oatmeal, or plopped on top of a bowl of yogurt and granola. Any leftovers that make it past breakfast are perfect with ice cream as well, but I never actually get that far—you’ll find me ruining my appetite for holiday treats by eating the last of the pumpkin butter with a spoon.

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