Pumpkin Waffles with Cream Cheese Syrup

Q. What do you get if you combine waffles, pumpkin pie and cream cheese frosting?

A. These waffles

You gotta try ’em. Seriously folks…

This recipe takes a bit more time to make than traditional waffles, but they are sooo worth the effort!

The first step is to separate the eggs.  Keep the yolks in a large mixing bowl and the whites in a smaller mixing bowl. Beat on high until egg whites are foamy and soft peaks start to appear.

Combine the dry ingredients in a bowl and stir to incorporate the brown sugar and spices well so they’ll even out in the batter. Beat the egg yolks. Add the pumpkin and melted butter and mix again. Add the milk slowly and mix until smooth. Then add the dry ingredients, mixing to incorporate well.

Now it’s time to add the foamy egg whites. Don’t use the mixer to mix the egg whites in! You want the egg whites to retain some of their fluffy texture as that will transfer to a fluffy waffle! 🙂 The mixture will be thick, so when you pour onto your waffle iron, it helps to use a spatula to spread the batter evenly on your waffle iron before closing the lid!

While the waffles are baking, let’s make the cream cheese syrup. The syrup is so easy. Cream cheese, butter and powdered sugar go in the mixing bowl. Beat until smooth. Add vanilla and then milk, one Tbsp at a time until you have the consistency you want.  (You can also make this in advance, even the night before and store in the refrigerator. Then just microwave to get to the consistency you want or add some more milk.)

Pour the cream cheese over the waffles and enjoy! In my humble opinion, waffles should have their own food group. At the bottom of the pyramid so we can eat lots of them. Just sayin’…

Pumpkin Waffles with Cream Cheese Syrup

Servings

Ingredients

Waffles

• 1/4 c melted butter
• 1 c pumpkin
• 1 3/4 c milk
• 2 c flour (I prefer bread flour)
• 3 tsp baking powder
• 1 tsp salt
• 1 tsp ground cinnamon
• 1/2 tsp cloves
• 2 Tbsp brown sugar

Cream Cheese Syrup

• 4 oz cream cheese softened
• 1/4 c butter melted
• 2 c powdered sugar
• 4-6 Tbsp milk

Servings Ingredients Waffles 1/4 c melted butter 1 c pumpkin 1 3/4 c milk 2 c flour (I prefer bread flour) 3 tsp baking powder 1 tsp salt 1 tsp ground cinnamon 1/2 tsp cloves 2 Tbsp brown sugar Cream Cheese Syrup 4 oz cream cheese softened 1/4 c butter melted 2 c powdered sugar 4-6 Tbsp milk

Instructions

1. Heat waffle iron. Separate eggs and put yolks in a large mixing bowl and bowl and whites in a small mixing bowl. With an electric mixer, beat egg whites until foamy and white peaks start to appear. Set aside.
2. Beat eggs, add melted butter and pumpkin and mix well. Add milk slowly and beat until smooth. Add dry ingredients and mix well. Fold in foamy egg whites. Pour onto greased, hot waffle iron. Batter will be thick, so use a spatula to evenly distribute batter before closing lid of waffle iron. Cook as directed on waffle iron or until waffle is golden brown on edges.
3. Pour onto greased, hot waffle iron. Batter will be thick, so use a spatula to evenly distribute batter before closing lid of waffle iron. Cook as directed on waffle iron or until waffle is golden brown on edges.
4. While Waffles are baking, beat cream cheese and butter (if using a stand mixer, paddle attachment works best). Add powdered sugar and beat until smooth. Add milk one tablespoon at a time and beat until smooth. (Add more milk if you desire a thinner consistency or less if you want a thicker consistency.)

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