Pumpkin Breakfast Squares

One of my favorite breakfast dishes is banana breakfast squares (click here for recipe).  For some reason I just love incorporating bananas into breakfast.  Like banana pancakes are my favorite pancakes...you get the drift.  However, in keeping with the season, I've been trying to come up with a pumpkin breakfast dish.  That's when it hit me - use the banana breakfast squares recipe and substitute pumpkin for the banana!  Genius.

So, that's what I've done here.  This turned out to be so delicious.  I couldn't stay out of it....a bite here, another bite there.  Oh man - so good!  Perfect fall breakfast dish.  Try it.  You'll love it.

Pumpkin Breakfast Squares

1, 17 oz can Pillsbury cinnamon rolls 
1 cup pumpkin pure (2-3 medium)
3 eggs
3 tbsp granulated sugar
1/2 tsp nutmeg
1/4 tsp cloves
1/2 cup flour
1/3 cup packed brown sugar
1/4 butter, softened
1/4 cup walnuts
maple syrup

Preheat oven to 350, and spray a 8 x 8 baking dish with cooking spray.  In a large bowl combine eggs, pumpkin, nutmeg, cloves and sugar until well blended.

Cut each cinnamon roll into 8 equal pie-shaped wedges.  Add the cinnamon rolls to the egg mixture and stir gently to combine.  Spoon mixture into the baking dish.  In a separate bowl, mix flour and brown sugar together.  With a fork cut in the butter until it looks like coarse crumbs.  Stir in walnuts, and sprinkle mixture over pumpkin dough mixture.  

Bake 35-40 minutes or until center is puffed and set, and edges are golden brown.  I took the icing that came in the cinnamon roll package and microwaved it for 10 seconds to loosen it up a little then drizzled it over top of dish.  To serve, cut into squares & drizzle with a little maple syrup.  Mmmmm, so good!