Okay, my friend Kim got a bunch of us together to do a waffle week. So, because desserts are my thing and I have been dreaming of a waffle cake for some time, I just went for it with this pumpkin pie waffle cake. I’m giggling at myself right now because I literally just posted my first dinner..ish recipe two days before this post and here I am all preaching about being a dessert crazed woman. If you’re dying to see what it is, here’s my pizza pull apart bread. Feast your eyes, do it.
It’s only natural that I had to incorporate maple in the recipe since they are waffles. Lucky for me, pumpkin pie and maple are like BFF’s. I only wish I had some of that real maple syrup. The kind that costs a billion dollars, sweet has heck and tastes freaking amazing.
Try to line up the waffles a little better than I did. It would really make cutting the quarters a ton easier. Just a suggestion of course.
- 2 + ½ cup all-purpose flour
- 2 T. cornstarch
- 1 T. baking powder
- ½ tsp. salt
- ¾ cups brown sugar, packed
- 3 tsp. ground cinnamon
- 1 tsp. ground nutmeg
- 1 + ½ tsp. ground ginger
- ½ tsp. ground clove
- 1 + ½ cup buttermilk
- 4 eggs, divided
- ½ cup butter, melted
- 1 T. vanilla bean paste
- 1 cup pumpkin puree
- ½ cup butter, room temperature
- 4 oz. cream cheese, room temperature
- 1 tsp. maple extract
- 1 + ½ powdered sugar
- ¼ cup butter
- ½ cup brown sugar, packed
- ½ cup pecans, chopped
- 1 tsp. bourbon
- Heat up your waffle maker.
- In a mixing bowl, add in the flour, cornstarch, baking powder, salt, brown sugar, cinnamon, nutmeg, ginger and clove. Stir to combine.
- Separate the egg yolks and whites.
- Beat the egg whites on high until stiff peaks form. Set aside.
- Add the buttermilk, egg yolks, melted butter, vanilla bean paste and pumpkin into the dry ingredients. Mix with the hand mixer until incorporated.
- Fold in the stiff egg whites. The mixture will be slighly lumpy.
- Scoop about ¾ to 1 cup of the batter into the waffle maker. I quickly spread my batter to the edges of the waffle maker before shutting it.
- Let the waffles cook until done. Mine took about 5 minutes to crisp up.
- I layed my waffles out on a piece of wax paper and did not stack them. This was so they didn't get super soft.
- Let the waffles cool completely before stacking them and adding the maple buttercream.
- In a mixing bowl, add butter and cream cheese. Mix on medium/high until smooth and combined.
- Add in the maple extract and powdered sugar. Mix on low until just combined. Turn the mixer to medium/high and beat for another minute until fluffy.
- Place in a disposable bag with a coupler.
- Place a waffle on a cake stand. Pipe a nice layer of buttercream on the top of the waffle. Add another waffle. Repeat with the remaining waffles. I used 5 waffles all together.
- Place in the fridge to chill for about 1 - 2 hours.
- In a small saucepan, add in the butter, brown sugar and chopped pecans. Place over medium heat and let butter melt.
- Let the sugar melt and come together with the butter. Stir occasionally. It will take about 5 - 7 minutes.
- Remove from the heat and add the bourbon. Stir to combine. It will bubble and get frothy.
- Pour the hot mixture onto the chilled waffles.
- Cut and serve.
If you’re looking for a waffle maker or are just curious as to which one I used, here it is, the Black & Decker waffle maker(aff. link). It was a Christmas present to my hubby from my mama and dad. They know he loves his waffles. 😀
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