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

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.

Pumpkin Pie Waffle Cake

Author: Miranda Couse

4.50 from 2 votes

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Prep Time 40

Cook Time 10

Total Time 50

Course Dessert

Servings waffles

Ingredients

Waffles

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

Maple Frosting

½ cup butter room temperature
4 oz . cream cheese room temperature
1 teaspoon . maple extract
1 + ½ 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.

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

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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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Pumpkin Pie Waffle Cake