Pumpkin Waffles with Cream Cheese Filling
These pumpkin waffles are good on their own, but sandwich them with a brown sugar and cream cheese filling, and you have something very special!
Servings Prep Time
8 10minutes
Cook Time
Servings Prep Time
8 10minutes
Cook Time
Pumpkin Waffles with Cream Cheese Filling
Cream Cheese Filling
  • 8ounces cream cheese,softened (I used reduced fat)
  • 1/4cup brown sugar,or up to 1/2 c. for a sweeter filling
  • 1teaspoon ground cinnamon,
Pumpkin Waffles
  • 1 egg,
  • 2tablespoons firmly packed brown sugar,
  • 1/2cup canned pumpkin puree,
  • 1cup milk,
  • 2tablespoons vegetable oil,
  • 1cup all purpose flour,
  • 1 1/2teaspoon baking powder,
  • 1/4teaspoon baking soda,
  • 1/2teaspoon cinnamon,
  • 1/2teaspoon ground ginger,
  • pinch kosher salt,
  1. With an electric mixer, beat together cream cheese, brown sugar, and cinnamon on medium speed until smooth and fluffy, about 3 minutes.
  2. Preheat your waffle iron.
  3. Meanwhile, in a large bowl whisk together egg, brown sugar, pumpkin, milk, and vegetable oil. Add in flour, baking powder, baking soda, cinnamon, ginger, and salt, and whisk until smooth.
  4. Cook waffles according to your waffle iron instructions. For me, that was using about 1/3 c. of batter for each waffle and cooking it to the “uniform texture” setting on high. Expect to maybe have one or two waffles to taste test while you adjust the settings as needed.
  5. Lay waffles in a single layer on a cutting board or wax paper to cool. Then, evenly spread the cream cheese mixture over one side of half of the waffles. Place a plain waffle on top of the cream cheese, carefully aligning the edges, creating a sandwich.
  6. Slice your sandwiches sent from heaven into wedges and serve immediately or store in the refrigerator. Enjoy!
Recipe Notes

Adapted from Spiced Pumpkin Waffles from food.com.