So I may have made these waffles to have dessert for breakfast and help celebrate fall. There’s nothing wrong with that, right? Sometimes you just have to start the day off with a giant plate of soft, warm pumpkin spice waffles covered in cream cheese and sugar!!! The boys and their new friend were over when I was testing and just happened to be STARVING when I was finished taking pictures so they were my testers. They practically inhaled them!!! I didn’t tell my son they were pumpkin spice because I was afraid he wouldn’t try them and I may have emphasized the frosting on top, but once he took a bite he couldn’t stop eating them.
This recipe calls for pumpkin puree, not pumpkin pie filling, so pay attention to the can when you pick it up at the store. I first tried with the pie filling, trying to avoid adding the different spices, but the consistency is too liquidy and they didn’t turn out right.
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They were so delicious that I’ll be making them again very soon, to enjoy on my porch with some coffee. 🙂 Happy Fall everyone!
Inspired by Food.com
Cream Cheese Glaze
- 2 T cream cheese
- 3 T milk
- 1 t vanilla
- 1 c powdered sugar
- in a med bowl combine flour, baking powder, baking soda, cinnamon, nutmeg and ginger
- in a large bowl beat eggs and brown sugar together until there are no more lumps
- continue to beat while you add milk, pumpkin puree, vanilla and butter. (be sure the butter is cooled or you will cook your eggs)
- add four mixture to the milk mixture and stir until just combined
- cook in heated waffle iron until golden brownish
cream cheese glaze
- whisk together milk and cream cheese
- add vanilla and powdered sugar and whisk until no more lumps
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