Mouthwatering Pumpkin Waffles with Cream Cheese Filling

If you ask me, pumpkin waffles are the perfect fall breakfast treat.

These fluffy waffles packed with warm pumpkin spice get filled with sweet cream cheese for an extra special touch. The pumpkin adds moisture and cozy autumn flavor while the spices make your kitchen smell amazing.

The cream cheese filling takes these from ordinary breakfast to something that feels like dessert. You can make the batter the night before and just cook them up in the morning when everyone’s hungry.

It’s a family-friendly recipe that makes weekend mornings feel extra special, perfect for when you want something a little fancier than regular waffles.

What Kind of Pumpkin Purée Should I Use?

For these waffles, you’ll want to use plain pumpkin purée, not pumpkin pie filling – there’s a big difference! Pumpkin pie filling already has spices and sugar added, which will throw off the balance of your recipe. Look for canned pumpkin purée that lists only pumpkin as the ingredient, like Libby’s 100% Pure Pumpkin. If you’re feeling ambitious, you can absolutely make your own purée from fresh pumpkins, but the canned stuff works just as well and saves you time. Just make sure to give the can a good stir before measuring, as the purée can sometimes separate a bit.

Options for Substitutions

These pumpkin waffles are pretty forgiving when it comes to swaps, so here’s what you can try:

• Pumpkin purée: Make sure you’re using pure pumpkin purée, not pumpkin pie filling. If you can’t find it, you can substitute with sweet potato purée or butternut squash purée for a similar flavor and texture.
• Whole milk: Any milk works here – 2%, buttermilk, or even non-dairy options like oat or almond milk. If using buttermilk, reduce the baking soda to ¾ teaspoon since buttermilk is already acidic.
• All-purpose flour: You can swap up to half the flour with whole wheat flour for extra nutrition, but the waffles will be a bit denser. For gluten-free, use a 1:1 gluten-free flour blend.
• Cream cheese: For the filling, mascarpone or ricotta cheese work well as substitutes. You can also skip the filling entirely and just serve with butter and syrup.
• Spices: No nutmeg? Just use extra cinnamon. You can also add ¼ teaspoon of ginger or allspice for more warm fall flavors.
• Dark brown sugar: Light brown sugar or even regular granulated sugar will work fine. The dark brown just adds a bit more molasses flavor.

Watch Out for These Mistakes While Cooking

The biggest mistake when making pumpkin waffles is not having your cream cheese at room temperature, which makes it nearly impossible to mix smoothly and can leave you with lumpy filling – take it out of the fridge at least an hour before cooking.

Another common error is overmixing the waffle batter once you add the wet ingredients to the dry ones, as this develops too much gluten and creates tough, chewy waffles instead of light and fluffy ones.

Don’t skip preheating your waffle iron properly and make sure to grease it well with butter between each batch, even if it’s non-stick, since the pumpkin can make the batter a bit stickier than regular waffle batter.

For the best texture, let your batter rest for about 5 minutes after mixing, which allows the flour to fully hydrate and gives you more tender waffles.

What to Serve With Pumpkin Waffles?

These pumpkin waffles are already pretty indulgent with their cream cheese filling, so I like to keep the sides simple and let them be the star of the show. A hot cup of coffee or spiced chai tea pairs perfectly with the warm cinnamon and nutmeg flavors, especially on a cool fall morning. If you want to add some freshness, try serving them with a small bowl of mixed berries or sliced bananas, which cut through the richness nicely. For an extra special brunch, you could also add some crispy bacon or breakfast sausage on the side to balance out all that sweetness.

Storage Instructions

Keep Fresh: Store your leftover pumpkin waffles in the refrigerator for up to 3 days in an airtight container with parchment paper between each waffle. The cream cheese filling should be kept separately in the fridge and can last up to a week. I like to make extra filling because it’s great on toast or bagels too!

Freeze: These waffles are perfect for freezing! Let them cool completely, then wrap individually in plastic wrap or store in freezer bags for up to 3 months. I always make a double batch on weekends so I have quick breakfasts ready during busy weekday mornings.

Warm Up: Pop frozen waffles straight into the toaster or toaster oven until they’re heated through and crispy again. For refrigerated waffles, a quick toast works great too. Let the cream cheese filling come to room temperature for about 15 minutes before spreading for the best texture.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2150-2300
• Protein: 33-38 g
• Fat: 85-95 g
• Carbohydrates: 310-340 g

Ingredients

For the cream cheese mixture:

• 4 oz cream cheese, at room temperature
• 3/4 cup powdered sugar

For the pumpkin waffle batter:

• 2 cups all-purpose flour
• 2 tbsp packed dark brown sugar
• 2 tsp baking powder
• 1 tsp baking soda
• 1 1/2 tsp ground cinnamon, plus extra for topping
• 1/2 tsp kosher salt
• 1/4 tsp ground nutmeg
• 1 cup pumpkin purée
• 1 cup whole milk
• 1/2 cup unsalted butter, melted (plus some for greasing waffle iron)
• 3 large eggs, at room temperature

To serve:

• Maple syrup, as desired
• More butter, as needed
• Extra ground cinnamon, optional

Step 1: Prepare the Cream Cheese Filling

• 4 oz cream cheese, at room temperature
• 3/4 cup powdered sugar

In the bowl of a stand mixer, beat the cream cheese and powdered sugar together until creamy and smooth, about 2 minutes.

Scrape down the sides as needed to ensure there are no lumps in the filling.

Step 2: Combine Dry Ingredients

• 2 cups all-purpose flour
• 2 tbsp packed dark brown sugar
• 2 tsp baking powder
• 1 tsp baking soda
• 1 1/2 tsp ground cinnamon
• 1/2 tsp kosher salt
• 1/4 tsp ground nutmeg

In a medium mixing bowl, whisk together the all-purpose flour, packed dark brown sugar, baking powder, baking soda, 1 1/2 teaspoons ground cinnamon, kosher salt, and ground nutmeg until evenly mixed.

This ensures that the leavening agents and spices are distributed throughout the flour.

Step 3: Mix Wet Ingredients

• 1 cup pumpkin purée
• 1 cup whole milk
• 1/2 cup unsalted butter, melted
• 3 large eggs, at room temperature

In a large mixing bowl, whisk together the pumpkin purée, whole milk, melted unsalted butter, and large eggs until the mixture is smooth and thoroughly combined.

Step 4: Combine Wet and Dry Mixtures

• dry ingredients from Step 2
• wet ingredients from Step 3

Slowly fold the dry ingredients from Step 2 into the wet mixture from Step 3.

Stir gently, just until combined – do not overmix, as this helps keep the waffles tender.

Step 5: Assemble and Cook the Waffles

• more butter, as needed
• pumpkin batter from Step 4
• cream cheese filling from Step 1
• extra ground cinnamon, optional

Preheat your waffle iron and brush it with melted butter to prevent sticking.

Spoon a thin layer of pumpkin batter (from Step 4) onto the waffle maker, spreading it to cover the surface.

Drop about 2 tablespoons of the cream cheese filling (from Step 1) over the batter, then add another layer of pumpkin batter on top to sandwich the filling.

Close the iron and cook until golden brown, following your waffle maker’s instructions.

Repeat with the remaining batter and filling.

I like to sprinkle a little extra cinnamon on top before closing the iron for an even warmer flavor.

Step 6: Serve the Waffles

• more butter, as needed
• maple syrup, as desired
• extra ground cinnamon, optional

Transfer cooked waffles to a plate and serve warm.

Top with additional butter, a sprinkle of extra cinnamon if desired, and plenty of maple syrup.

Enjoy your fluffy pumpkin cream cheese waffles!

Mouthwatering Pumpkin Waffles with Cream Cheese Filling

Delicious Mouthwatering Pumpkin Waffles with Cream Cheese Filling recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings 4

Calories 2225 kcal

Ingredients

  

For the cream cheese mixture:

• 4 oz cream cheese, at room temperature
• 3/4 cup powdered sugar

For the pumpkin waffle batter:

• 2 cups all-purpose flour
• 2 tbsp packed dark brown sugar
• 2 tsp baking powder
• 1 tsp baking soda
• 1 1/2 tsp ground cinnamon, plus extra for topping
• 1/2 tsp kosher salt
• 1/4 tsp ground nutmeg
• 1 cup pumpkin purée
• 1 cup whole milk
• 1/2 cup unsalted butter, melted (plus some for greasing waffle iron)
• 3 large eggs, at room temperature

To serve:

• maple syrup, as desired
• more butter, as needed
• extra ground cinnamon, optional

Instructions

 

• In the bowl of a stand mixer, beat the cream cheese and powdered sugar together until creamy and smooth, about 2 minutes. Scrape down the sides as needed to ensure there are no lumps in the filling.
• In a medium mixing bowl, whisk together the all-purpose flour, packed dark brown sugar, baking powder, baking soda, 1 1/2 teaspoons ground cinnamon, kosher salt, and ground nutmeg until evenly mixed. This ensures that the leavening agents and spices are distributed throughout the flour.
• In a large mixing bowl, whisk together the pumpkin purée, whole milk, melted unsalted butter, and large eggs until the mixture is smooth and thoroughly combined.
• Slowly fold the dry ingredients from Step 2 into the wet mixture from Step 3. Stir gently, just until combined – do not overmix, as this helps keep the waffles tender.
• Preheat your waffle iron and brush it with melted butter to prevent sticking. Spoon a thin layer of pumpkin batter (from Step 4) onto the waffle maker, spreading it to cover the surface. Drop about 2 tablespoons of the cream cheese filling (from Step 1) over the batter, then add another layer of pumpkin batter on top to sandwich the filling. Close the iron and cook until golden brown, following your waffle maker’s instructions. Repeat with the remaining batter and filling. I like to sprinkle a little extra cinnamon on top before closing the iron for an even warmer flavor.
• Transfer cooked waffles to a plate and serve warm. Top with additional butter, a sprinkle of extra cinnamon if desired, and plenty of maple syrup. Enjoy your fluffy pumpkin cream cheese waffles!