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Pumpkin Spice Waffles

Pumpkin spice waffles with tender pumpkin batter and crisp, golden edges. Finished with a quick cinnamon cream cheese drizzle for a thick, lightly tangy coating.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Breakfast
Cuisine: American
Calories: 540
Ingredients Equipment Method Notes

Ingredients
  

Waffles
  • 2 cup all-purpose flour
  • 3 tbsp sugar
  • 2 tsp baking powder
  • 0.5 tsp baking soda
  • 0.25 tsp salt
  • 2.5 tsp pumpkin pie spice
  • 1.5 tsp cinnamon
  • 0.25 tsp ginger
  • 0.25 tsp cloves
  • 1 cup pumpkin puree
  • 1.5 cup buttermilk
  • 1 eggs, separated
  • 0.33 cup unsalted butter, melted
  • 1 tsp vanilla extract
Cinnamon cream cheese drizzle
  • 4 oz cream cheese
  • 1 cup powdered sugar
  • 3 tbsp milk
  • 1 tsp cinnamon

Equipment

  • 1 waffle iron

Method
 

Prep the batter
  1. Preheat the waffle iron. Separate the eggs, then beat the whites until they form stiff peaks.
  2. Whisk together the all-purpose flour, sugar, baking powder, baking soda, salt, pumpkin pie spice, cinnamon, ginger, and cloves.
  3. Whisk the pumpkin puree, buttermilk, egg yolks, melted butter, and vanilla extract until smooth.
  4. Fold the wet mixture into the dry mixture until just combined, then fold in the stiff egg whites.
Cook waffles
  1. Lightly grease the waffle iron. Pour in batter and cook until deeply golden and crisp, 4-5 minutes.
Make the drizzle and serve
  1. Beat the cream cheese, powdered sugar, milk, and cinnamon until smooth. Drizzle over warm waffles.

Notes

Pro tip: Let the waffles rest for 1-2 minutes on the rack before drizzling so the cream cheese sets slightly instead of running off. Store cooked waffles in the refrigerator up to 3 days, reheating in a toaster or 350°F oven until crisp. Freeze waffles (without drizzle) up to 2 months, then reheat from frozen. For a dairy-light option, use lactose-free butter and lactose-free milk, and choose lactose-free cream cheese for the drizzle.