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Pumpkin Pie Waffle Cake
4.7 from 9 votes

Pumpkin Pie Waffle Cake

Delicious pumpkin pie waffle cake filled with a maple buttercream and topped with a butter bourbon pecan glaze. Waffles. Not just for breakfast.

Prep Time
40 mins
Cook Time
10 mins
Total Time
50 mins
Servings: 10 Servings
Calories: 640 kcal
Course: Dessert
Cuisine: American

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 egg 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

    Cup of Yum
  1. Heat up your waffle maker.
  2. In a mixing bowl, add in the flour, cornstarch, baking powder, salt, brown sugar, cinnamon, nutmeg, ginger and clove. Stir to combine.
  3. Separate the egg yolks and whites.
  4. Beat the egg whites on high until stiff peaks form. Set aside.
  5. Add the buttermilk, egg yolks, melted butter, vanilla bean paste and pumpkin into the dry ingredients. Mix with the hand mixer until incorporated.
  6. Fold in the stiff egg whites. The mixture will be slighly lumpy.
  7. 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.
  8. Let the waffles cook until done. Mine took about 5 minutes to crisp up.
  9. 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.
  10. Let the waffles cool completely before stacking them and adding the maple buttercream.
Maple Buttercream
  1. In a mixing bowl, add butter and cream cheese. Mix on medium/high until smooth and combined.
  2. 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.
  3. Place in a disposable bag with a coupler.
  4. 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.
  5. Place in the fridge to chill for about 1 – 2 hours.
Butter Pecan Glaze
  1. In a small saucepan, add in the butter, brown sugar and chopped pecans. Place over medium heat and let butter melt.
  2. Let the sugar melt and come together with the butter. Stir occasionally. It will take about 5 – 7 minutes.
  3. Remove from the heat and add the bourbon. Stir to combine. It will bubble and get frothy.
  4. Pour the hot mixture onto the chilled waffles.
  5. 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

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%)

Nutrition Facts

Serving: 10 Servings

Amount Per Serving

Calories 640

% 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.