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  • Recipe Index
    • Appetizers
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      • Main Dishes: Beef
      • Main Dishes: Pork
      • Main Dishes: Poultry
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  • Crafts & DIY
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Home » Recipes » Fall Recipes » Pumpkin Waffles with Cream Cheese Whipped Cream

Pumpkin Waffles with Cream Cheese Whipped Cream

By: Liz  /  Published: September 14, 2020  /  Updated: August 23, 2022  /   Leave a comment

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These fluffy pumpkin waffles are full of pumpkin flavor and the warmth of cinnamon, ginger and nutmeg spice.

Crisp on the outside with tender insides, they’re the perfect fall treat for pumpkin fans and since there’s no sugar in the waffle batter, they’re a guilt-free way to get your pumpkin fix.

But we love pumpkin waffles topped with cream cheese whipped cream!

pumpkin waffle on plate

Ingredients for pumpkin waffles

  • flour
  • baking powder
  • cinnamon
  • ginger
  • nutmeg
  • salt
  • eggs
  • milk
  • pumpkin puree
  • cooking oil
  • sugar (if not making whipped cream topping)

ingredients for pumpkin waffles

How to make pumpkin waffles

Mix flour, baking powder, cinnamon, ginger, nutmeg and salt together in a medium bowl.

In a large bowl, mix the eggs, milk, pumpkin and oil. Add the flour mixture to the egg mixture, combining well. Let batter sit for a few minutes before cooking in a pre-heated waffle iron greased with baking spray.

Remove pumpkin waffles from waffle maker and top with cream cheese whipped cream, maple syrup or both!

Ingredients for cream cheese whipped cream

  • cream cheese
  • powdered sugar
  • heavy whipping cream
  • vanilla extract

ingredients for cream cheese whipped cream

How to make cream cheese whipped cream

In a mixer, beat softened cream cheese and powdered sugar until creamy with stiff peaks, about one minute. Set aside.

In mixer, beat heavy cream and vanilla on high speed until soft peaks form. Add the cream cheese mixture back in and beat on medium speed until the cream cheese whipped cream is smooth and velvety, about 1-2 minutes. Store in refrigerator.

pumpkin waffle on plate with whipped cream and syrup

Tip: Make the whipped cream before you make the waffles so that’s it’s ready to go when the waffles are freshly cooked.

I usually spoon it into a piping bag right after I make it. If you don’t have a piping bag, you can use a freezer bag and cut off a corner to pipe the topping on the waffles. 

fork on plate with pumpkin waffle

Other pumpkin recipes you’ll love

  • No-bake pumpkin cream cheese pie
  • Pumpkin grilled cheese paninis
  • Pumpkin cookie bars
  • Vegan slow cooker pumpkin posole
  • 1-2-3 pumpkin cake
  • Chocolate chip pumpkin bread
pumpkin waffle on plate with whipped cream and syrup

Pumpkin Waffles with Cream Cheese Whipped Cream

Liz - Eat Move Make
These fluffy pumpkin waffles are full of pumpkin flavor and the warmth of cinnamon, ginger and nutmeg spice. Topped with a generous dollop of cream cheese whipped cream for the perfect finish.
5 from 10 votes
Print Recipe Save Recipe Saved Recipe
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Prep Time 10 mins
Cook Time 5 mins
Total Time 15 mins
Course Breakfast or Brunch
Cuisine American
Servings 6
Calories 648 kcal

Ingredients
  

  • 2 cups flour
  • 2 teaspoons baking powder
  • ¼ teaspoon ground cinnamon
  • ¼ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • ½ teaspoon salt
  • 3 eggs beaten
  • 1 ¾ cups milk
  • ¾ cup pumpkin puree
  • ½ cup cooking oil
  • 2 tablespoons granulated sugar (if not making the cream cheese whipped cream)

Cream Cheese Whipped Cream

  • 4 oz cream cheese softened
  • ½ cup powdered sugar
  • 1 cup heavy whipping cream
  • ½ tablespoon vanilla extract

Instructions
 

Pumpkin Waffles

  • In medium bowl, mix flour, baking powder, cinnamon, ginger, nutmeg and salt.
  • In large bowl, mix eggs, milk, pumpkin and oil. Add flour mixture to egg mixture, combining well.
  • Cook in hot waffle iron. Top with cream cheese whipped cream.

Cream Cheese Whipped Cream

  • In mixer, beat cream cheese and powdered sugar until smooth and stiff peaks form - about 1 minute. Set aside.
  • In mixer, beat heavy cream and vanilla extract on high speed until soft peaks form. Add the cream cheese mixture back in and beat until smooth and velvety, 1-2 minutes. Store covered in refrigerator.

Notes

If you make the pumpkin waffles without the cream cheese whipped cream, you may want to add 2 tablespoons of sugar to the waffle batter. 
All information presented on this site is intended for informational purposes only and nutrition may vary according to exact products and the online nutrition calculator being used. I am not a certified nutritionist and any nutritional information shared on EatMoveMake.com should only be used as a general guideline.

Nutrition

Calories: 648kcalCarbohydrates: 51gProtein: 12gFat: 45gSaturated Fat: 16gCholesterol: 164mgSodium: 335mgPotassium: 422mgFiber: 2gSugar: 15gVitamin A: 5837IUVitamin C: 2mgCalcium: 209mgIron: 3mg
Tried this recipe?Let us know how it was!

Related topics
Fall Recipes Recipes

About Liz

Liz is a midwestern mom gone southern (accent in transition). She lives in North Carolina and loves cooking, baking, traveling, movies, crafts, hot and cold tea, wine, pizza and the occasional nap. She also revels in the fact she's a crazy cat lady.

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Welcome!

I’m Liz! Thank you for visiting Eat Move Make. Here you will find a collection of easy & delicious year-round recipes, seasonal ideas, and DIY craft inspiration. Visit my About Me page for more of my story.

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I’m the founder of Eat Move Make and a North Carolina mom of two humans and six cats. I love to cook, bake, craft and travel. I’m also addicted to tea (but not sweet tea).

When I’m not creating something in my kitchen, and since my kids are now adults, I’m all about my bucket list of travel destinations and adventures.

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