Pumpkin Pancake Cream Cheese Sandwiches

Christina Stanley Salerno, photograph by Tara Donne


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Makes 12 servings

¾ cup all purpose white flour

¼ cup whole wheat flour

2 tablespoons sugar

2 teaspoons baking powder

2 teaspoons pumpkin pie spice

¼ teaspoon salt

1 cup milk, 1% or skim

1 egg, lightly beaten

½ cup canned pumpkin puree

2 tablespoons unsalted butter, melted and cooled, plus extra for greasing pan

6 tablespoons cream cheese

Add a little green gummy garnish to the top of your sandwiches, and suddenly, you’ll have a plate of mini pumpkins. You can make these treats up to two hours ahead of your party—just keep them in an air-proof container in the refrigerator.


In a large bowl, whisk together white flour, wheat flour, sugar, baking powder, pumpkin pie spice, and salt. Stir in milk, egg, pumpkin, and butter, and mix until just combined.

Preheat a large nonstick griddle or skillet over medium heat. Grease skillet with about 1 tablespoon of butter. Pour about 2 tablespoons of batter onto the griddle and cook 2 to 3 minutes on the first side and 1 to 2 minutes on the second side. Allow pancakes to cool 5 to 10 minutes.

Once cakes are cooled, spread 1 to 2 teaspoons of cream cheese onto half of the pancakes. Top with remaining pancakes to create a sandwich and serve.

Per Serving:

Calories: 99

Carbohydrates: 12 g

Fat: 5 g

Protein: 3 g

Fiber: 1 g

Active Time: 10 minutes

Total Time: 10 minutes