Night before:
Mix 8oz softened cream cheese with pumpkin spices (1 tsp cinnamon, 1/2tsp clove, 1/2tsp ginger and a couple pinches of nutmeg) — then smear onto a sheet of plastic wrap in an 8×8 baking tray. This way the cheesecake pieces will stay together and not end up smeared into the batter. Additionally, because I don’t like super sweet pancakes, I left the sugar out (maple syrup was sweet enough), but you may prefer it sweeter.

Next morning:
Cut up the cream cheese into 1/2in x 1/2in cubes, put back in freezer

Make pancake batter:
(I’m lazy and I mix together all the dry ingredients, then plop the wet ingredients on top and mix. I’m sure this goes against what everyone says is the “right” way of making pancakes…)
2 cups all purpose flour
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
2.5 tsp cinnamon
1 tsp ginger
1/2 tsp cloves
1/2 tsp allspice
1/2 tsp nutmeg

1.25c pumpkin puree
1/3 brown sugar
1 egg
3 tbsp melted butter (or oil for lazy mode)
1.5c milk

Once the batter is all mixed, mix in the cream cheese cubes. Fry on medium high on a preheated pan with copious butter. Then serve with pumpkin butter and/or maple syrup.