There’s just something magical about fall spices and the scent of pumpkin wafting through the kitchen—and when you bring that magic into a beloved Danish tradition like aebleskiver, the result is a warm, fluffy treat that feels like a hug from the inside. These pumpkin spice aebleskiver are everything you love about Danish pancake balls but with a seasonal spin. Served with a velvety cream cheese dip, they’re perfect for brunch, holiday mornings, or cozy weekend baking. Whether you’re new to the world of aebleskivers or a seasoned ebelskiver expert, this pumpkin-infused take on the classic Danish pancakes is a crowd-pleaser that brings old-world comfort and new-world flavor to the table.
Pumpkin Spice Aebleskiver with Cream Cheese Dip
Prep Time 15 minutes mins
Cook Time 25 minutes mins
Total Time 40 minutes mins
Course Dessert
Cuisine Danish
Servings 24 aebleskivers (about 4–6 servings)
Aebleskiver Pan This is the essential tool for making danish pancake balls. Traditionally cast iron, the pan has deep, round wells that help create that signature spherical shape. You can find them online or in specialty kitchen stores.
Alternatives If you don’t have an aebleskiver pan, a Japanese takoyaki pan can work. In a pinch, a mini muffin tin in the oven might mimic the shape, though the texture won’t be quite the same.
Mixing bowls (large and medium)
Whisk and spatula
Electric mixer or hand whisk (to beat egg white)
Pastry brush or small spoon (for greasing pan)
Skewers, chopsticks, or knitting needles (to turn the pancake balls)
Small serving bowl (for the dip)
For the Pumpkin Spice Aebleskiver Batter
- 1 cup all-purpose flour
- 1 tablespoon granulated sugar
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
- 3/4 cup buttermilk room temperature
- 1/2 cup canned pumpkin puree
- 1 large egg separated
- 2 tablespoons unsalted butter melted, plus more for greasing the pan
- 1/2 teaspoon vanilla extract
For the Cream Cheese Dip
- 4 oz cream cheese softened
- 2 tablespoons powdered sugar
- 1 tablespoon maple syrup or honey
- 1/4 teaspoon vanilla extract
- 1 –2 tablespoons milk to thin out, if needed
Prepare the Cream Cheese Dip
Start by making the dip so it can chill and thicken slightly in the fridge. In a small bowl, combine the softened cream cheese, powdered sugar, maple syrup, and vanilla extract. Beat until smooth and fluffy. Add milk a little at a time until you reach your desired dipping consistency. Cover and refrigerate while you make the aebleskivers.
Mix the Dry Ingredients
In a large bowl, whisk together flour, sugar, salt, baking powder, baking soda, and all the spices (cinnamon, ginger, nutmeg, cloves). This blend gives the pancake balls that unmistakable pumpkin spice warmth.
Combine Wet Ingredients
In another bowl, whisk together buttermilk, pumpkin puree, egg yolk (save the white!), melted butter, and vanilla extract. Stir until the mixture is smooth and well combined.
Beat the Egg White
In a separate clean bowl, beat the egg white until stiff peaks form. This step helps give the aebleskivers their fluffy, light interior. Don’t skip it!
Combine and Fold
Pour the wet ingredients into the dry, stirring gently just until combined. Then fold in the whipped egg white carefully, using a spatula, to keep the batter airy.
Heat the Pan and Grease It
Place your aebleskiver pan on the stove over medium-low heat. Add a tiny bit of butter to each well, using a pastry brush or small spoon to coat the sides. You want the pan hot, but not smoking.
Fill the Wells
Spoon about 1 tablespoon of batter into each well—don’t overfill. The batter should come up just under the top edge of each well.
Cook and Turn
Cook for 2–3 minutes, or until the edges start to set and the bottoms are golden brown. Use a skewer or chopstick to gently flip each pancake ball about halfway. It might take two flips to get them completely round. Cook another 2–3 minutes until they are evenly browned and fully cooked through.
Repeat
Continue with the remaining batter, greasing the pan as needed. Keep finished aebleskivers warm in a 200°F oven if serving all at once.
Serve with Dip
Arrange the warm aebleskivers on a plate with the chilled cream cheese dip in the center. Dust the tops with a little powdered sugar or cinnamon sugar, if desired.
Pairings
Pumpkin spice aebleskivers pair wonderfully with cozy drinks like chai lattes, spiced apple cider, or a rich dark roast coffee. For a holiday brunch, consider serving them alongside savory items like sausage links or bacon to balance out the sweetness. They also shine on a breakfast board with fresh fruits like pears, apples, or grapes. If you're serving them as dessert, a drizzle of caramel or a small scoop of vanilla bean ice cream on the side adds an indulgent touch.
FAQs
1. What type of pumpkin should I use?
Use canned pumpkin puree, not pumpkin pie filling. The latter contains added sugar and spices which will throw off the flavor and texture. Homemade puree also works if it's well-drained and thick.
2. Can I use a different type of pan?
Yes, while a traditional danish aebleskiver pan is ideal, a Japanese takoyaki pan works well too. Mini muffin tins can be used in the oven, but the result is closer to mini muffins than pancake balls.
3. Can I make this an aebleskiver recipe easy enough for beginners?
Absolutely. The only slightly tricky part is flipping the aebleskivers, but even imperfect flips still taste amazing. Using a skewer or knitting needle makes the process easier.
4. What’s the difference between Danish pancake balls and regular pancakes?
Danish pancake balls are round, fluffy, and slightly crisp on the outside, while traditional pancakes are flat and cooked on a griddle. Aebleskivers are often filled or served with dips, offering a more snackable, party-friendly version of breakfast.
5. Can I fill these aebleskivers?
Yes! If you want to level things up, try adding a small dollop of sweetened cream cheese, Nutella, or apple butter to the center of each pancake ball before flipping. Just spoon a little batter in, add the filling, and top with more batter.
