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.

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

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Prep Time 40 mins

Cook Time 10 mins

Total Time 50 mins

Course Dessert

Cook ModePrevent your screen from going dark

Servings 7 waffles

Ingredients

  

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Waffles

• 2 + ½ cup all-purpose flour
• 2 T . cornstarch
• 1 T . baking powder
• ½ tsp . salt
• ¾ cups brown sugar packed
• 3 tsp . ground cinnamon
• 1 tsp . ground nutmeg
• 1 + ½ tsp. ground ginger
• ½ tsp . 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 tsp . maple extract
• 1 + ½ powdered sugar

Butter Pecan Glaze

• ¼ cup butter
• ½ cup brown sugar packed
• ½ cup pecans chopped
• 1 tsp . 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.

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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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