Pumpkin Chocolate Chip Dutch Baby

Jump to Recipe
Pan filled with a batch of Pumpkin Chocolate Chip Dutch Baby for a delicious breakfast

Hey, hey, hey, it’s a dutch baby! Who doesn’t like a dutch baby? Come on…

Plate with a slice of our homemade Pumpkin Chocolate Chip Dutch Baby recipe

I attempted my very first dutch baby earlier this year and have been on a dutch roll ever since. First, I dabbled in traditional varieties like blueberry lemon. But now that it’s fall, I can’t get pumpkin flavors off my mind.

Slicing into our Pumpkin Chocolate Chip Dutch Baby for an incredible breakfast

This could easily be topped with powdered sugar for a more traditional serving style. But I opted for semisweet chocolate chips and let’s just say that wasn’t a bad decision.

Slice of our Pumpkin Chocolate Chip Dutch Baby recipe on a plate

This dutch baby turned out moist, light and rich with pumpkin flavor. A sprinkle of cinnamon and melted chocolate chips made the perfect “frosting,” for this simple breakfast dish for two.

Empty plate that once held a slice of gobbled up Pumpkin Chocolate Chip Dutch Baby

Pumpkin Chocolate Chip Dutch Baby

A pumpkin-flavored dutch baby for two with plenty of fall falvor and melted chocolate chips as frosting.
Author Minimalist Baker
Plate with a slice of our Pumpkin Chocolate Chip Dutch Baby recipe
4.60 from 5 votes
Prep Time 5 minutes
Cook Time 18 minutes
Total Time 23 minutes
Servings 2
Course Breakfast
Cuisine Vegetarian
Freezer Friendly No
Does it keep? Best when fresh


  • 2 large eggs
  • 2 Tbsp butter
  • 2 Tbsp pumpkin puree
  • 1/4 cup milk
  • 1/4 cup unbleached all-purpose flour (or whole-wheat pastry)
  • 1/2 tsp pumpkin pie spice
  • Cinnamon and semisweet chocolate chips (for topping)
  • Powdered sugar (optional)


  • Preheat oven to 425 degrees F (218 C) and melt butter in a small skillet over low heat.
  • Add eggs, pumpkin, milk, flour and pumpkin pie spice to a blender and blend well. Once oven is preheated, swirl the butter around the skillet to ensure all sides are coated.
  • Add batter to the skillet and place directly in the oven. Bake for 15-20 minutes or until golden brown.
  • Top with chocolate chips and a sprinkle of ground cinnamon and serve immediately. Powdered sugar is optional.


*Nutrition information is a rough estimate.

Nutrition (1 of 2 servings)

Serving: 1 g Calories: 314 Carbohydrates: 24 g Protein: 8.5 g Fat: 20 g Saturated Fat: 11 g Fiber: 2 g Sugar: 10 g

Did You Make This Recipe?

Tag @minimalistbaker on Instagram and hashtag it #minimalistbaker so we can see all the deliciousness!

If you love this recipe...

Get Our Fan Favorites eBook Here!

Reader Interactions

Leave a Comment & Rating!

Have a question? Use ctrl+f or ⌘+f on your computer or the "find on page" function on your phone browser to search existing comments! Need help? Check out this tutorial!

My Rating:

  1. Becca says

    Thank you so much for such a simple recipe! I tried to “veganize” by using ~1 tbsp. of vegetable oil to coat the pan and 2 flax eggs (1 tbsp. ground flax to 2.5 tbsp. water set aside to “get sticky” <– technical term, ha!). Baking at 25 minutes, I got a brown top and crusty bottom, but the middle is still pretty wet. Not sure if it just needs even longer in the oven of if I've missed the function of the egg here… any thoughts you have are appreciated! Thanks so much.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Sarah! While this has never been a strictly vegan or gluten-free blog, most new recipes fall into these two categories. This is simply because we enjoy eating and cooking this way and love making food everyone can enjoy.

      We don’t subscribe to any one diet (nope, we’re not vegan!), but plant-based cooking and baking has become the focus for this blog with our top priority always being on simple, delicious food.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi! I haven’t attempted to make this recipe vegan but if you give it a try yourself, let me know how it goes! Happy baking!

  2. April says

    Made this with Bob’s Red Mill 1 to 1 Gluten-free flour mix, it turned out great! I used double the pumpkin spice and melted extra butter on top before adding the cinnamon and chocolate chips.

  3. Chris says

    Hi Dana, hope you’re having fun in Asia! Love watching your instastories and fotos! Any ideas on how I can make a gluten free dutch baby? Thanks x

  4. Sam says

    I’ve been searching for vegan fall recipes on your blog for awhile and found this! You should recreate a vegan dutch baby

  5. Gail says

    Is there anything I can sub for the pumpkin puree?? I don’t really like the pumpkin flavor/don’t have it on me.

  6. Ariana says

    Hi there this recipe looks delicious my only thing is im a fairly new vegan. Is there anything you can suggest in place of the eggs? Also, I started looking up Dutch Babys from watching the Christmas episode of Bobs Burgers and now I want to make a Dutch Baby (:

  7. Alexia says

    I didn’t blend in a blender, just by hand … do you think that’s war caused my dutch baby to rise like a cake?!? Help!

  8. Nadja says

    Never tried pumpkins in a pancake. Sounds interesting and will deffo make it.
    Thanks for the recipe.

    Greetings from Holland

  9. Nichole says

    This was perfect for using up that last bit of pumpkin I had in the freezer. And any breakfast which includes a sprinkle of chocolate chips is my kind of food. <3

  10. Christy@SweetandSavoring says

    So glad I found this recipe (I searched for pumpkin dutch baby :) I just made this and it’s so nice and light! Good alternative to the usual blueberry I make. It looks like yours turned out thicker, though. Maybe next time I’ll add a liiiiitle bit more pumpkin. Yum!

  11. Chelsie @ Balance, Not Scale says

    Okay, so, WOW!!! This looks AMAZING!! And so easy!
    I’m an incredibly terrible baker, but this actually looks like it would be something I could do!
    However, I’m gluten-intolerant … do you think I could replace the all-purpose flour with coconut flour? (I have a bunch handy!!)
    Thanks for sharing!! :)

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      I’d be cautious on the coconut flour – perhaps add another egg and cut the flour back to just a couple tablespoons as coconut flour is very absorbent. Let me know if you try it and how it turns out!

  12. Averie @ Averie Cooks says

    Your dutch baby looks beautiful and I recently just got a cast iron skillet and am excited to break it in more properly with dutch babies…like this!

  13. Tammy T says

    I can’t wait to try this this weekend with friends! Love your recipes. Most of my friends at work now follow and love your blog!


    • Michelle says

      Usually, it creeps up high, way over the edge of the pan, and is thin and airy. Think thicker than a crepe, thinner than a pancake. Kinda popoveresque. This one has deflated already. That being said, it looks delicious. What a great combo!