Pumpkin Pie Waffle Cake
User Reviews
4.7
9 reviews
Excellent
Pumpkin Pie Waffle Cake
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Delicious pumpkin pie waffle cake filled with a maple buttercream and topped with a butter bourbon pecan glaze. Waffles. Not just for breakfast.
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Ingredients
Waffles
- 2 1/2 cups all-purpose flour
- 2 tablespoon cornstarch
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 3/4 cups brown sugar packed
- 3 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1 1/2 teaspoons ground ginger
- 1/2 teaspoon . ground clove
- 1 1/2 cups buttermilk
- 4 eggs divided
- 1/2 cup butter melted
- 1 tablespoon vanilla bean paste
- 1 cup pumpkin puree
Maple Frosting
- 1/2 cup butter room temperature
- 4 ounce cream cheese room temperature
- 1 teaspoon maple extract
- 1 1/2 cups powdered sugar
Butter Pecan Glaze
- 1/4 cup butter
- 1/2 cup brown sugar packed
- 1/2 cup pecans chopped
- 1 teaspoon bourbon
Instructions
- 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 3/4 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.
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.
Butter Pecan Glaze
- 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.
Notes
- To store any leftover pumpkin pie waffle cake, place in an air tight container or Ziploc bag and store the waffles at room temperature. You’ll want to place the maple frosting in the refrigerator for up to 3 days in an air tight container.
Nutrition Information
Show Details
Calories
640kcal
(32%)
Carbohydrates
78g
(26%)
Protein
8g
(16%)
Fat
34g
(52%)
Saturated Fat
19g
(95%)
Polyunsaturated Fat
3g
Monounsaturated Fat
10g
Trans Fat
1g
Cholesterol
142mg
(47%)
Sodium
409mg
(17%)
Potassium
365mg
(10%)
Fiber
3g
(12%)
Sugar
49g
(98%)
Vitamin A
4834IU
(97%)
Vitamin C
1mg
(1%)
Calcium
166mg
(17%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 10Servings
Amount Per Serving
Calories 640 kcal
% Daily Value*
| Calories | 640kcal | 32% |
| Carbohydrates | 78g | 26% |
| Protein | 8g | 16% |
| Fat | 34g | 52% |
| Saturated Fat | 19g | 95% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 1g | 50% |
| Cholesterol | 142mg | 47% |
| Sodium | 409mg | 17% |
| Potassium | 365mg | 8% |
| Fiber | 3g | 12% |
| Sugar | 49g | 98% |
| Vitamin A | 4834IU | 97% |
| Vitamin C | 1mg | 1% |
| Calcium | 166mg | 17% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.7
9 reviews
Excellent
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