Pumpkin Spice Waffles with Cream Cheese Glaze
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There is a very specific kind of morning that calls for pumpkin spice waffles and a cream cheese glaze. It usually involves a cozy sweater, a hot coffee, and absolutely nowhere to be. The house smells like fall from the moment the waffle batter hits the iron and honestly that alone is worth making these.
The cream cheese glaze is my non-negotiable here. Maple syrup is great, but something about that tangy, sweet glaze drizzled over warm crispy waffles hits different. It’s basically a cinnamon roll in waffle form and that is not a complaint.
Pumpkin Spice Waffles with Cream Cheese Glaze
Ingredients
Method
- Make the cream cheese glaze: beat softened cream cheese until smooth, then mix in powdered sugar, milk, and vanilla until drizzleable. Set aside.
- Preheat your waffle iron. In a large bowl, whisk together flour, brown sugar, baking powder, baking soda, pumpkin pie spice, cinnamon, and salt.
- Separate the eggs. Whisk the yolks with pumpkin puree, buttermilk, and melted butter. Add the wet mixture to the dry ingredients and stir until just combined.
- Beat the egg whites until stiff peaks form. Gently fold them into the batter. This step gives you extra light and fluffy waffles.
- Cook waffles according to your waffle iron instructions, using about 3/4 cup batter per waffle. Cook until golden and crispy.
- Serve warm with the cream cheese glaze drizzled generously over the top.
Notes
The Secret to Fluffy Waffles
Separating the eggs and folding in beaten egg whites is the move. I know it adds a step but it genuinely makes a difference in the texture. The egg whites introduce air into the batter that gives you those gloriously fluffy pockets inside while the outside stays crispy. If you’ve ever had a waffle that was kind of dense or gummy, skipping this step is usually why. It takes maybe five extra minutes and the result is worth every second.
About the Pumpkin
Use plain pumpkin puree, not pumpkin pie filling. Pumpkin pie filling has added sugar and spices and will throw off both the flavor and the texture of the batter. The can of plain pumpkin puree is all you need. It adds moisture, a subtle earthy sweetness, and that gorgeous orange hue that makes these waffles look like fall on a plate. One cup uses just about half a standard can so save the rest for pumpkin pancakes or muffins later in the week.
Make-Ahead and Freezer Tips
These waffles freeze beautifully which is honestly one of my favorite things about them. Make a big batch on the weekend, let them cool completely, then freeze in a single layer on a baking sheet before transferring to a zip bag. Pop them in the toaster straight from frozen for a weekday breakfast that feels way more special than cereal. They come out crispy and wonderful every time. The cream cheese glaze keeps in the fridge for up to a week. Just let it come to room temperature and give it a stir before drizzling.
Tools for This Recipe
- Presto FlipSide Belgian Waffle Maker: The flip design cooks thick waffles evenly with crisp edges.
- FineDine Stainless Steel Mixing Bowls: Handy sizes for the dry ingredients, the wet ingredients and the glaze.
- Nordic Ware Naturals Half Sheet Pan: A good flat pan for freezing waffles in a single layer before bagging them.
Variations to Try
If you want to go even more over the top, add a handful of mini chocolate chips to the batter. Pumpkin and chocolate are an underrated pairing. Toasted pecans on top are also incredible. You can swap the cream cheese glaze for a simple maple butter if you want something more traditional. However you serve them, these waffles are a fall morning essential. I hope they become your family’s tradition too. xo, Pam
