Browned Butter Pumpkin Waffles with Cream Cheese Glaze

Browned Butter Pumpkin Waffles

It’s Fall!!!

It is starting to feel like Fall and I love it.

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Yes, I love Summer but I really do love Fall. The crisp smelling air in the mornings start the day off on the right note. I love the smells of fall from the apples to the fallen leaves to the pumpkin pie. Shoot, even pumpkin spice lattes smell amazing.

We have a jam packed Fall with a lot of great things planned like more apple picking, pumpkin picking, and going to the Head of the Charles. I can’t wait to cross more things off Our Boston Bucket List.

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Our AC’s are out, I’m packing up summer stuff and pulling out the fall and winter things. I am ready for it. Okay, I’m not but I will do my darndest to embrace it.

My current favorite thing is #pumpkinallthethings attitude towards life. It’s crazy and fun, which inspired me to make this week’s waffle recipe centered on everyone’s favorite fruit. Apple?! Pears?! Cranberry ?! Shut up, you know I mean PUMPKIN!!!!

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The batter will be thick so don’t fret! The pumpkin puree gives off a lot of moisture so if your batter is too thin it will stick and fall apart in your waffle iron, no matter how much you spray. Trust me. Also, spray your waffle iron for every waffle. Again, trust me.

The cream cheese drizzle is an awesome to change things up from your typical maple syrup. If you just want maple syrup then skip it, no big. I just love the flavor combo of pumpkin with cream cheese, like those delish muffins from Starbucks, so wanted to experience that with these waffles.

Funny story… I bought one of those Pumpkin Muffins from Starbucks at the airport when we were traveling from Tampa back to Boston last week for Price as a little extra birthday treat. I had Autumn carry the bag over from the store to our gates to give her a fun little job. Big mistake! She discovered what it was, decided it was her’s, and then proceeded to eat the whole thing in front of Price. ha!!

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Anyway, back to the drizzle! I didn’t do a good job mixing it, as Autumn decided to be extra distracting that morning #toddlerlyfe. You should thoroughly mix the cream cheese and powdered sugar together BEFORE adding the milk. I added it too soon and messed it up, making it lumpy. It was still delicious, but lumpy 😦

Break out the waffle iron and a can of pumpkin this weekend and you’ll be loving life when you make these waffles!

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Browned Butter Pumpkin Waffles with a Cream Cheese Drizzle

Makes 8-12 Belgian waffles, depending on desired size of waddles


For the Waffles

  • 1/2 Cup butter
  • 2 3/4 Cups white whole wheat flour
  • 2 teaspoons baking powder
  • 2 teaspoons cinnamon
  • 1/2 teaspoon ginger
  • 1/4 teaspoon salt
  • 1 1/4 Cups milk
  • 1 Tablespoon vanilla extract
  • 2 Tablespoons honey
  • 2 eggs
  • 1 (15 ounce can) can pumpkin purée

For the Cream Cheese Drizzle

  • 8 ounce package of cream cheese, at room temperature
  • 1 Cup powdered sugar
  • 2-3 Tablespoons milk

vanilla granola for garnish, optional


  1. Brown the butter according to these instructions. Set aside to cool.
  2. In a large mixing bowl, mix the flour, baking powder, cinnamon, ginger, and salt.
  3. In a separate bowl, mix the rest of the butter, milk, vanilla extract, honey, eggs, and pumpkin puree.
  4. Pour the wet ingredients onto the dry ingredients and mix.
  5. Preheat your waffle iron and then spray the waffle maker with cooking oil spray.  Use 1/3 Cup of batter per waffle to make smaller waffles, use more to make larger waffles. Cook according to your manufacturer’s instructions. Put finished waffles in the preheated 250° oven to keep warm while you cook the others.
  6. While your waffles are cooking, thoroughly beat the cream cheese. In 1/4 cup batches, add the powdered sugar. Once incorporated, add the milk.
  7. Plate with 1-2 waffles, add the cream cheese drizzle, top with granola. Enjoy!

Waffles adapted from Chocolate and Carrots


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