Pumpkin Churro Waffles
Light, fluffy, melt-in-your mouth pumpkin waffles coated in buttery cinnamon sugar and drizzled with a cream cheese glaze! Amazing.
I have been drowning myself in the most heavenly macadamia nut lattes, cozy shrimp tempura udon noodles, and these creamy green tea puffs these last few days yet I have not been able to stop thinking about these waffles.
Yes, it’s about 80-90 degrees F here in Oahu but yet, I still need a pumpkin waffle fix ASAP.
A waffle so light and so fluffy that just completely melts in your mouth.
Then I need to douse these babies in melted butter.
Then coat it in cinnamon sugar.
And you can’t forget about that cream cheese glaze.
It’s truly the most epic cream cheese glaze of all time.
You don’t even need a mixer for the glaze so you can pretty much make it for all your breakfast goodies.
And believe me when I say that this is one Fall treat that you’ll be longing for 365 days out of the year.
Pumpkin Churro Waffles
Ingredients
- 6 tablespoons unsalted butter, melted, divded
- 1 ½ cups all-purpose flour
- 1 tablespoon baking powder
- 1 ½ teaspoons pumpkin pie spice
- ¼ teaspoon salt
- 1 ½ cups buttermilk
- 1 cup pumpkin puree
- 2 large eggs
- 2 tablespoons brown sugar, packed
For the cinnamon sugar
- ¼ cup sugar
- 2 tablespoons brown sugar, packed
- 1 teaspoon ground cinnamon
For the cream cheese glaze
- ¼ cup whipped cream cheese
- ¼ cup confectioners’ sugar
- 2 tablespoons milk
- ¼ teaspoon vanilla extract
Instructions
- Preheat a waffle iron to medium-high heat. Lightly brush the top and bottom of the waffle iron with 2 tablespoons melted butter.
- To make the cinnamon sugar, combine sugar, brown sugar and cinnamon; set aside.
- To make the cream cheese glaze, combine cream cheese, confectioners’ sugar, milk and vanilla in a small bowl until smooth; set aside.
- In a large bowl, combine flour, baking powder, pumpkin pie spice and salt; set aside.
- In a large glass measuring cup or another bowl, whisk together buttermilk, pumpkin, eggs, brown sugar and remaining 4 tablespoons butter. Pour mixture over dry ingredients and stir using a rubber spatula just until moist.
- Pour a scant 1/3 cup of the pumpkin mixture into the waffle iron, close gently and cook until golden brown and crisp, about 4-5 minutes. Working quickly, coat each waffle with cinnamon sugar.
- Serve immediately, drizzled with cream cheese glaze.
Did you make this recipe?
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You made me a rock star this morning! Amazing recipe.
These waffles were delicious. I added 1/2 cup more of pumpkin for extra pumpkin flavor.
I would love to try them, but can you suggest something to replace the eggs in the recipe? My daughter’s allergic, but I think she would love these. Thanks!
Unfortunately, without having tried this myself, I cannot answer with certainty. As always, please use your best judgment when making substitutions and modifications.
What is the brand of your waffle maker? I’m looking for a good thin waffle maker
I use the Breville Smart Waffle Maker, 4-Square.
Never had an idea about pumpkin waffles. This would definitely taste great. A good way to make the kids love pumpkins. Thank you for sharing. Images are lovely. So I pinned an image on my pinboard.
In the recipe you call for a can of pumpkin. How many ounces is the can supposed to be?
The recipe calls for 1 cup.
Can you double this recipe
Yes, absolutely.
What are the calories, fat, protein, sugar, etc in these delicious looking Pumpkin Churro Waffles that I desperatly want to make. Our family has just started to eat more healthy and am not sure if this meal has too much fat and calories.
Nutritional information is provided only for select and new recipes at this time. However, if it is not available for a specific recipe, it is best that you use free online resources at your discretion (you can Google “nutritional calculator”) to obtain such information.
Thank you for your quick reply!! I will check it out.
Can I substitute sweet potatoe (puree) instead? If so, would I need to change any other ingredients?
Yes, absolutely. What a great idea, and so perfect for Fall!
YUM! I just made these and they were delicious!! Thanks for the recipe!
Sorry this comment has nothing to do with the waffles but more on your remark of how hot it is in Oahu. Did you move or are you seriously cooking on your holiday?
Theses waffles do look amazing and coupled with your recipe for Ham and Cheese Hashbrown Waffles has me thinking I need to get me a waffle maker.
Thanks Chungah for all that you do.
We went to Oahu for a wedding but these waffles were made right before we left. 🙂
Waffles redefined. My family is going to love your recipe!~Carolyn @ Cabot
These look absolutely yummy! I love everything about them… And your photography is always so perfect!
I need to stop coming to your site, because it just makes me hungry.
Wow! The waffles look incredible!!!! I never would have thought to make waffles with pumpkin puree.
These waffles have my name all over them! Some of my three favorite things in the world in one sentence! Love it and so trying it very soon.
Oh man, these sound amazing! I need to get me a waffle iron. in the meantime do you think this might work as a pancake batter? I know they wouldn’t get all lovely and crispy though
I actually haven’t tried this as a pancake batter but I’m sure it will work just fine.
Those waffles are beyond amazing. I can’t wait to attack a stack.
Oh my!! Totally crushing on these beauties! They look awesome!