Light and Fluffy Pumpkin Pancakes

1 1/4 cups flour
2 TBSP sugar
2 tsp baking powder
1/2 tsp cinnamon
1/2 tsp ginger
1/2 tsp nutmeg
1/2 tsp salt
1 cup milk
6 TBSP pumpkin puree
2 TBSP melted butter
1 egg

Mix together dry ingredients. In a separate bowl, combine wet ingredients. Fold together and drop by 1/4 cup onto a skillet. Cook about 3 minutes per side until brown. Makes about 8 pancakes.

Pumpkin Cream Cheese Stuffed French Toast

EGG MIXTURE
4 eggs
1/4 cup milk
2 TBSP sugar
1 tsp pumpkin pie spice
1/2 tsp vanilla extract

FILLING
8 ounces cream cheese
4 TBSP sugar
4 TBSP pumpkin puree
2 tsp pumpkin pie spices

8 slices cinnamon raisin bread

Combine egg mixture ingredients in one bowl and mix well. Combine filling ingredients in another bowl and mix well. Spread 1/4 of filling between two slices of bread and dip each side of this sandwich in egg mixture. Fry until golden brown on both sides and serve with maple syrup. Makes 4 servings.