Pumpkin Waffles with Cream Cheese Filling
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These seasonal spiced waffles are made with a layer of sweetened cream cheese 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, such as homemade whipped cream (try adding a bit of pumpkin pie seasoning) or chopped nuts in addition to maple syrup and butter.
Pumpkin Waffles with Cream Cheese Filling
Table of contents
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.
How to Make Pumpkin Waffles
Step 1: Make cream cheese filling.
In the bowl of a stand mixer, beat the cream cheese and confectioners sugar together until creamy, about 2 minutes.
Step 2: Mix dry ingredients.
In a medium mixing bowl whisk together the flour, brown sugar, baking powder, baking soda, cinnamon, salt, and nutmeg.
Step 3: Mix wet ingredients.
In a large mixing bowl whisk together the pumpkin purée, milk, melted butter and eggs until thoroughly combined.
Step 4: Combine batter.
Slowly stir the dry ingredients into the wet ingredients, until just combined.
Step 5: Add batter to waffle iron.
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.
Step 6: Cook waffles.
Close the waffle iron and cook until golden brown according to waffle maker instructions. Repeat with remaining waffle batter.
Step 7: Serve.
Serve with additional butter, cinnamon and maple syrup.
Tips and Tricks for This Recipe
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.
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.
Other Recipes to Try
If you enjoy this pumpkin waffle recipe, give these a try and follow me on Instagram:
Pumpkin Waffles with Cream Cheese Filling
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.
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