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Pumpkin Waffles with Cream Cheese Filling
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These seasonal spiced pumpkin waffles are made with a layer of sweetened cream cheese filling in the middle. I love waffles with their crispy exterior and fluffy light interior. These are full of pumpkin spice flavor perfect for a fall breakfast or brunch. Serve the waffles topped with your favorite fall ingredients, homemade whipped cream (try adding a bit of pumpkin pie seasoning) or chopped nuts in addition to maple syrup and butter. For more seasonal fall-inspired breakfasts, try this pumpkin spice oatmeal and these pumpkin muffins with cream cheese filling.
Why You’ll Love This Recipe
- Fall flavors elevated. Pumpkin spice in waffles gives that cozy autumn vibe, but the cream cheese filling adds richness and surprise.
- Contrast of textures. A crisp waffle exterior meets a soft, creamy center in every bite.
- Balanced sweetness. The subtle sweetness from pumpkin pairs beautifully with the tangy cream cheese filling.
Key Ingredients in This Recipe
- Cream cheese – Be sure to let the cream cheese sit at room temperature so it easily mixes with the confectioners sugar for the cream cheese stuffing of the waffles.
- Confectioners sugar – The confectioners sugar (powdered sugar) sweetens the cream cheese mixture slightly without overpowering it. The powdered sugar blends well, seamlessly melting into the cream cheese.
- Spices – A combination of cinnamon and nutmeg add a warm depth of flavor to the pumpkin waffles.
- Pumpkin purée – Pumpkin purée or canned pumpkin is made from roasted pumpkin that has been blended to a smooth consistency. It is made with no additional ingredients apart from pumpkin so it is also easy to create your own from roasted, blended pumpkin following my instructions below. Do not use pumpkin pie filling in this recipe, be sure to use pumpkin purée.
- Milk – The creaminess and fat content of the whole milk is best for creating the ideal waffle. Whole milk contains about 3.5% milk fat.
- Eggs – Eggs provide structure to the waffles.
A full ingredient list with exact amounts can be found in the recipe card below.
How to substitute homemade pumpkin purée
You can substitute roasted pumpkin for the store-bought can of pumpkin purée. “Sugar”, “sugar pie” or “pie pumpkins” are the best types of pumpkins to use for baking because they have a smooth, firm and sweet flesh. Simply roast the halved pumpkins on a baking sheet at 400ºF (200ºC) until tender, about 30 minutes. Scoop the flesh out and purée. Let cool before using the purée for baking.
Tips for Making the Best Pumpkin Waffles
- Use a nonstick waffle iron or butter generously: This helps prevent sticking and ensures golden, even cooking.
- Don’t overfill the iron: Add a small scoop of batter, a spoonful of cream cheese filling in the center, then top with more batter, just enough to cover. Over-filling can cause the filling to leak out while cooking.
- Use room-temperature cream cheese: It blends smoothly with sugar and spreads easily between layers of batter.
- Keep the waffles crisp: Place cooked waffles on a wire rack (not a plate) so steam can escape. This prevents sogginess as you cook the remaining batter.
Swaps and substitutions
- Cream cheese filling: Swap with mascarpone or ricotta for a lighter texture. You can also omit the cream cheese filling for more classic pumpkin waffles.
- Pumpkin purée: Substitute with sweet potato purée for a similar earthy sweetness. You can also swap for homemade pumpkin purée.
- Flour: All-purpose flour works best, but you can use whole wheat flour or a 1:1 gluten-free flour blend.
- Spices: Out of pumpkin pie spice? It’s so easy to make your own! Use a mix of cinnamon, nutmeg, ginger, and allspice instead. You can also simply use cinnamon if that is all you have on hand.
- Toppings: Try a drizzle of maple syrup, caramel sauce, or a sprinkle of candied pecans instead of (or alongside) the cream cheese filling for variation.
How to Make Pumpkin Waffles (Step-by-Step)
In the bowl of a stand mixer, beat the cream cheese and confectioners sugar together until creamy, about 2 minutes.
In a medium mixing bowl whisk together the flour, brown sugar, baking powder, baking soda, cinnamon, salt, and nutmeg.
In a large mixing bowl whisk together the pumpkin purée, milk, melted butter and eggs until thoroughly combined.
Slowly stir the dry ingredients into the wet ingredients, until just combined.
Brush waffle iron with butter. Spoon a thin layer of the batter onto the waffle maker, spreading it until the surface is completely covered. Drop 2 tablespoons (28g) of the cream cheese mixture over the batter. Spoon another layer of pumpkin batter over the top so the cream cheese mix is sandwiched.
Close the waffle iron and cook until golden brown according to waffle maker instructions. Repeat with remaining waffle batter.
Serve with additional butter, cinnamon and maple syrup.
How to Keep Waffles Warm
Heat oven to 200ºF (130ºC). Arrange cooked waffles on a wire rack set inside a baking sheet. Continue warming in the oven until ready to serve.
How to Store and Reheat Pumpkin Waffles
I recommend letting the waffles cool completely, then freeze in a single layer. I find reheating from frozen gives them the best texture. Simply reheat in a toaster or oven until warmed through and crisp.
FAQ – Frequently Asked Questions
Yes! Roast and purée fresh pumpkin, drain any excess moisture, and use in place of canned purée.
Yes. Letting the cream cheese come to room temperature helps it mix smoothly with confectioners’ sugar so the filling is silky and uniform.
Use a medium-to-high heat. Brush with butter before pouring batter, and cook until waffles are golden and crisp.
Keep cooked waffles in a single layer on a wire rack in a 200°F oven to stay warm and crisp while you finish the rest.
Yes! I recommend letting the waffles cool completely, then freeze in a single layer. Reheat in a toaster or oven for the best texture.
Top with maple syrup, whipped cream (try adding pumpkin spice), toasted nuts, extra butter, or a dusting of cinnamon all pair beautifully.
Other Recipes to Try
If you enjoy this pumpkin waffle recipe, give these a try and follow me on Instagram:
Tried it? Loved it? Tweaked it? Leave a review below and tell me how it went – I’m all ears (and always hungry).
Pumpkin Waffles with Cream Cheese Filling
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Ingredients:
- 4 ounces cream cheese, at room temperature
- ¾ cup confectioners sugar
- 2 cups all-purpose flour
- 2 tablespoons packed dark brown sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1½ teaspoon ground cinnamon, plus additional for serving
- ½ teaspoon kosher salt
- ¼ teaspoon ground nutmeg
- 1 cup pumpkin purée
- 1 cup whole milk
- ½ cup unsalted butter, melted, plus additional for greasing the waffle iron
- 3 large eggs, at room temperature
- Maple syrup, as needed, for serving
Instructions:
- In the bowl of a stand mixer, beat the cream cheese and confectioners sugar together until creamy, about 2 minutes.
- In a medium mixing bowl whisk together the flour, brown sugar, baking powder, baking soda, cinnamon, salt, and nutmeg.
- In a large mixing bowl whisk together the pumpkin purée, milk, melted butter and eggs until thoroughly combined.
- Slowly stir the dry ingredients into the wet ingredients, until just combined.
- Brush waffle iron with butter. Spoon a thin layer of the batter onto the waffle maker, spreading it until the surface is completely covered. Drop 2 tablespoons (28g) of the cream cheese mixture over the batter. Spoon another layer of pumpkin batter over the top so the cream cheese mix is sandwiched.
- Close the waffle iron and cook until golden brown according to waffle maker instructions. Repeat with remaining waffle batter.
- Serve with additional butter, cinnamon and maple syrup.
Notes:
Nutrition:
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These waffles are so delicious!!! my family loves them.
The absolute perfect fall breakfast. Easy to make and always a crowd pleaser.