Prepare your ingredients as directed.

Prepare your cooking equipment and heat source, as necessary.

In a medium size bowl, mix the mascarpone cheese, powdered sugar, milk, salt, vanilla extract and cinnamon thoroughly then transfer it into a sealable plastic bag. If you are making this sweet mascarpone cheese mixture at home, refrigerate it until you are ready to use it, then remove it from the refrigerator about 30 minutes before cooking so it can get to room temperature. If you are making it at the campsite, just let it sit at room temperature while you prepare the pancakes.
Camp Cooking Tip: Take the cheese mixture out of the refrigerator and let soften a bit before trying to pipe through the plastic bag.
Camp Cooking Tip: Make sweet frosting, drizzle and glaze mixtures at home, place them in a plastic food bag and keep them refrigerated until you are ready to use them. At the campsite, let the mixture get to room temperate before spreading or drizzling on your baked goods.

Mix the flour, walnuts, brown sugar, baking powder, baking soda, allspice, cinnamon, ginger and salt in a medium size bowl.
Camp Cooking Tip: Ingredients marked with * can be measured and mixed at home.

In a separate large bowl, mix the milk, pumpkin puree, egg, oil and vinegar until they are well combined.

Slowly add the dry ingredients to the wet ingredients in the large bowl and mix just until the wet and dry are combined.

Heat a cast iron pancake griddle to medium heat, over a camp stove, grill or campfire. If you prefer to use a non-stick skillet, that works well too.

Add a light layer of cooking spray or vegetable oil to prevent the pancakes from sticking.

Pour the batter into a large plastic freezer bag, let the air out and twist the top of the bag to force the batter to the bottom of the bag. Snip the corner of the bag to pipe the batter onto the griddle. Pipe the batter to form small-ish sized pancakes, this recipe should makes about 12 pancakes.
Camp Cooking Tip: When you pipe the batter, try to spread it out so it does not form a mound in the center. If a mound does form in the middle of the pancakes, they will cook unevenly creating a cooked edge but a raw center. Just use the bag to push down the center to smooth out the batter so the cakes cook evenly.
Camp Cooking Tip: Make sure you cut the corner off the bag at a point to create the right-sized hole. If the hole is too small, the batter will not flow easily out of the bag and it will try to come out through the top of the bag … especially if you have chunky ingredients, like walnuts, in your batter. If the hole is too large, the batter will glob out of the bag and it will be hard to control the amount of batter you are piping onto the griddle. Start with a small opening to test, continue cutting more off of the bag at the corner making the opening wider until you have the right sized hole.

Brown the pancakes on one side and flip to brown the other side.
Camp Cooking Tip: Pancakes will form bubbles in the batter, don’t turn the pancakes to cook the second side until the bubbles burst. Once the bubbles burst, the first side will be firm enough to flip and they will be a nice golden-brown color.

Remove the pancakes to a plate. Snip a corner off the plastic bag containing the mascarpone cheese mixture and pipe it onto the pancakes.