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Pumpkin Spice Waffles

Pumpkin spice waffles made with fluffy whipped egg whites for crisp, deeply golden edges. Cook until golden and crispy, then finish with a cinnamon cream cheese drizzle for a rich spiced aroma.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Breakfast
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

2 cups all-purpose flour
  • 2 cup all-purpose flour
3 tablespoons sugar
  • 3 tbsp sugar
2 teaspoons baking powder
  • 2 tsp baking powder
1/2 teaspoon baking soda
  • 0.5 tsp baking soda
1/4 teaspoon salt
  • 0.25 tsp salt
2-1/2 teaspoons pumpkin pie spice
  • 2.5 tsp pumpkin pie spice
1-1/2 teaspoons cinnamon
  • 1.5 tsp cinnamon
1/4 teaspoon ginger
  • 0.25 tsp ginger
1/4 teaspoon cloves
  • 0.25 tsp cloves
1 cup pumpkin puree
  • 1 cup pumpkin puree
1-1/2 cups buttermilk
  • 1.5 cup buttermilk
2 eggs, separated
  • 2 eggs
1/3 cup unsalted butter, melted
  • 0.33 cup unsalted butter
1 teaspoon vanilla extract
  • 1 tsp vanilla extract
For cinnamon cream cheese drizzle: 4 oz cream cheese + 1 cup powdered sugar + 3 tbsp milk + 1 tsp cinnamon
  • 4 oz cream cheese
  • 1 cup powdered sugar
  • 3 tbsp milk
  • 1 tsp cinnamon

Equipment

  • 1 waffle iron

Method
 

Prep and batter
  1. Preheat the waffle iron. Separate the eggs and beat the whites until stiff peaks form, about 2 to 3 minutes, so they hold shape when you lift the beaters.
  2. Whisk together the flour, sugar, baking powder, baking soda, salt, pumpkin pie spice, cinnamon, ginger, and cloves until evenly combined and no streaks remain.
  3. Whisk pumpkin puree, buttermilk, egg yolks, melted unsalted butter, and vanilla extract until smooth.
  4. Fold the wet mixture into the dry ingredients just until combined. Gently fold in the beaten egg whites to keep the batter light and airy.
Cook and drizzle
  1. Lightly grease the waffle iron. Cook the batter until the waffles are golden and crispy, 4 to 5 minutes, using the iron’s indicator or when steam subsides.
  2. Beat the cream cheese, powdered sugar, milk, and cinnamon until smooth, then drizzle over the warm waffles.

Notes

For the crispiest waffles, don’t overmix after adding the egg whites—fold just until no dry flour remains. Store leftovers in the refrigerator up to 3 days and rewarm in a toaster oven or hot waffle iron to re-crisp; freeze waffles only (freeze up to 2 months) and drizzle after thawing. For a dairy-light swap, use lactose-free cream cheese and milk in the drizzle and lactose-free buttermilk in the batter.