For the Waffles
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- 1/8 teaspoon ground ginger
- 4 tablespoons butter, unsalted - melted and slightly cooled
- 1 1/4 cups milk, 2% at room temperature
- 1 teaspoon white vinegar
- 1/2 cup 100% pure pumpkin puree, homemade or store bought
- 2 tablespoons light brown sugar, tightly packed
- 2 eggs, at room temperature
For the Topping
- 1/4 cup butter, unsalted
- 1/2 cup granulated sugar
- 3/4 teaspoon ground cinnamon
For the Icing
- 3 tablespoons cream cheese, softened
- 1/4 cup powdered sugar
- 1/4 teaspoon clear vanilla extract
- 2 tablespoons milk, 2%
*These values are approximate. Per serving, based on a 2,000 Calorie diet.
*Use additional butter or baking spray if the waffle maker is not non-stick.
Preheat a Belgian-style waffle maker to medium-high heat. Preheat the oven to “warm” setting (about 170º F.) Place a wire rack over a half sheet pan. Set the prepared pan on the middle rack of the oven.
Whisk the flour, baking soda, salt, cinnamon, nutmeg, and ginger together in a large bowl until combined. Make a well in the center of the dry ingredients; set aside while attending to the wet ingredients.
In a medium bowl, whisk the melted butter, milk, white vinegar, pumpkin puree, brown sugar, and eggs together until the eggs are fully incorporated and the mixture is an even color. Pour the wet ingredients into the well of the dry ingredients, scraping the interior of the bowl to ensure all of the wet ingredients are out of the bowl. Whisk the wet mixture into the dry mixture until just blended and smooth.
Follow the manufacturer’s instructions for cooking the waffles until crisp but not overdone. As the waffles finish cooking, place them in a single layer on the prepared baking sheet in the oven to keep warm.
While the waffles are cooking, melt the butter for the topping in a small bowl. Combine the sugar and cinnamon in a shallow dish; set aside. In another bowl, blend the cream cheese, powdered sugar, and vanilla. Slowly incorporate enough of the milk to achieve an icing that is thick yet smooth in consistency. The icing should cling to a fork for a second before slowly drizzling off the end.
Cut the waffles into quadrants along the sectioned lines pressed into them by the waffle maker. Lightly brush both sides of the waffles with melted butter. Immediately dip the buttered waffle sections into the cinnamon sugar to coat both sides. Repeat with the remaining waffles, arranging them in a single layer on a serving platter. Either drizzle the waffles with cream cheese icing just prior to serving or serve the icing on the side.
Notes: Use two half sheet pans with racks, if necessary, to avoid stacking the waffles on the baking sheet in the oven. Stacking the waffles will cause them to soften and lose the crisp exterior.