Pumpkin Waffles with Cream Cheese Filling

Pumpkin waffles are the perfect breakfast for a crisp fall weekend morning! They are warm, delicious, and packed with pumpkin flavor.

Course Breakfast

Cuisine American

Prep Time 10

Cook Time 15

Servings

Calories 661kcal

Author Kylie Mazon-Chambers

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

US Customary - Metric

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.

Video

Notes

To store leftovers, 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.

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