Marc and I were craving some fluffy waffles for brunch this weekend. Since it was Halloween weekend I felt it was my delicious duty to make pumpkin waffles. I love any excuse to break out my beloved waffle iron AND use pumpkin. The batter was simple to put together! First, I whisked together my dry ingredients. Then I whisked together my wet ingredients in another bowl. I poured those wet ingredients into my dry ingredients and whisked it all together just until smooth. I covered the bowl of batter and let it rest in the fridge for 30 minutes. This was going to make the pumpkin waffles super fluffy and tender. I could have also made the batter the night before I wanted to cook the waffles.
I actually made the pumpkin waffles and topping ahead the day before since I had a little time. I froze the waffles individually and just heated up two of them for brunch. The other two…hellooo breakfast for dinner this week! Normally though, I plate the waffles as soon as they are out of the waffle iron and serve them immediately with any toppings. Either way, these pumpkin waffles were so fluffy, warmly spiced and incredible! The cream cheese topping sent them way over the top. Enjoy, friends! xoxo
Pumpkin waffles are simple to make and so scrumptious for a Fall brunch! The cream cheese topping sends these fluffy treats over the top.
- 1 1/2 cups all-purpose flour
- 1/2 cup dark brown sugar
- 2 teaspoons baking powder
- 1 teaspoon pumpkin pie spice
- 1/4 teaspoon salt
- 1 1/2 cups buttermilk
- 4 whole eggs
- 1/2 cup canned pumpkin puree
- 1/2 teaspoon ginger extract or vanilla extract
- 1 pound cream cheese softened to room temperature
- 2 tablespoons milk
- 1 tablespoon maple syrup
- 1/2 teaspoon pumpkin pie spice
- chopped walnuts as needed for garnish
- Whisk the flour, dark brown sugar, baking powder, pumpkin pie spice and salt together in a large mixing bowl to aerate them. In a separate bowl, whisk the buttermilk, eggs, pumpkin puree and extract together until smooth. Pour the wet mixture into the big bowl of dry ingredients and whisk it all together just until it's a smooth batter. At this point it can be covered and refrigerated up to overnight if desired. Let the batter rest for at least 30 minutes before cooking.
- When you're ready to cook the waffles, preheat your waffle iron. Be sure to read the instructions on your particular iron for best results. Spray the iron well with cooking spray and scoop enough of the batter in to the iron to just cover the bottom. Close the iron and cook the waffle for about 5 minutes. Remove it when it is done and repeat until the batter is gone. With the size of my iron, I yielded 4 waffles.
- While the waffle cooks, quickly prepare the cream cheese topping. Combine the cream cheese, milk, maple syrup and pumpkin pie spice in a bowl. Use a hand mixer to whip it all together well. Serve each waffle immediately when it's done cooking with a generous dollop of the cream cheese topping and a sprinkle of chopped walnuts! The waffles can even be made ahead and frozen! The cream cheese topping can also be made ahead and sealed in a container in the refrigerator.