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.

Pumpkin Pie Waffle Cake with a butter pecan glaze - spicy pumpkin waffles that are filled with a maple buttercream and topped with a butter bourbon pecan glaze.


 

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.

Pumpkin Pie Waffle Cake with a butter pecan glaze - spicy pumpkin waffles that are filled with a maple buttercream and topped with a butter bourbon pecan glaze.

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.

brownie mix cookies
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Pumpkin Pie Waffle Cake with a butter pecan glaze - spicy pumpkin waffles that are filled with a maple buttercream and topped with a butter bourbon pecan glaze.
Pumpkin Pie Waffle Cake with a butter pecan glaze - spicy pumpkin waffles that are filled with a maple buttercream and topped with a butter bourbon pecan glaze.

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. 😀

A stack of pumpkin pie waffle cake.

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.
4.67 from 3 votes
Prep Time 40 minutes
Cook Time 10 minutes
Total Time 50 minutes
Course Dessert
Cuisine American
Servings 10 Servings
Calories 640 kcal

Ingredients
  

Waffles

  • 2 ½ cups all-purpose flour
  • 2 tablespoon cornstarch
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • ¾ cups brown sugar packed
  • 3 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1 ½ teaspoons ground ginger
  • ½ teaspoon . ground clove
  • 1 ½ cups buttermilk
  • 4 eggs divided
  • ½ cup butter melted
  • 1 tablespoon vanilla bean paste
  • 1 cup pumpkin puree

Maple Frosting

  • ½ cup butter room temperature
  • 4 ounce cream cheese room temperature
  • 1 teaspoon maple extract
  • 1 ½ cups powdered sugar

Butter Pecan Glaze

  • ¼ cup butter
  • ½ cup brown sugar packed
  • ½ 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 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.

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

Calories: 640kcalCarbohydrates: 78gProtein: 8gFat: 34gSaturated Fat: 19gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 142mgSodium: 409mgPotassium: 365mgFiber: 3gSugar: 49gVitamin A: 4834IUVitamin C: 1mgCalcium: 166mgIron: 3mg

(Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.)

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23 Comments

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