Go Back

Pumpkin Spice Waffles

Pumpkin spice waffles with fluffy whipped egg whites and a crisp, deeply golden exterior. Finished with a cinnamon cream cheese drizzle for warm, spiced sweetness in every bite.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Breakfast
Cuisine: American
Calories: 420
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
  • 2 eggs
  • 0.33 cup unsalted butter
  • 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 and make waffle batter
  1. Preheat the waffle iron. Separate the eggs, then beat the whites until they form stiff peaks (they should hold their shape when you lift the beaters).
  2. Whisk together the all-purpose flour, sugar, baking powder, baking soda, salt, pumpkin pie spice, cinnamon, ginger, and cloves in a large bowl until evenly combined.
  3. Whisk the pumpkin puree, buttermilk, egg yolks, melted unsalted butter, and vanilla extract in a second bowl until smooth and uniform.
  4. Fold the wet mixture into the dry mixture just until no dry streaks remain. Gently fold in the beaten egg whites to keep the batter airy.
Cook and drizzle
  1. Lightly grease the waffle iron, then pour in batter and cook until deeply golden and crispy, 4-5 minutes per batch. The waffles should look set and browned at the edges.
  2. Beat the cinnamon cream cheese drizzle ingredients—cream cheese, powdered sugar, milk, and cinnamon—until smooth and thick, then drizzle over the warm waffles.

Notes

For the crispiest results, use the waffle iron only when fully preheated and don’t overfill each section. Store leftover waffles in the refrigerator up to 3 days, reheat in a toaster/oven until hot and crisp. Freeze waffles (yes) up to 2 months; thaw and reheat to restore crunch. If you want a lower-fat option, swap reduced-fat cream cheese for the drizzle while keeping the same mixing method.