Decadent Pumpkin Pie Belgian Waffles

Recipe by Annacia
READY IN: 15mins




  • Preheat a waffle iron.
  • If you want to hold the finished waffles until serving time, preheat an oven to 200°F (93°C).
  • Melt the butter, set aside.
  • In a large bowl, combine the pumpkin, brown and granulated sugars, cinnamon, ginger, cloves, nutmeg and salt.
  • Using a rubber spatula, or handheld electric mixer, mix together well.
  • Stir in the flour, baking powder and baking soda.
  • The mixture will be thick and a little lumpy.
  • Don’t try to smooth it out; just mix until the ingredients are incorporated.
  • In another bowl, beat together the milk, sour cream, eggs, rum and vanilla.
  • Add the liquid ingredients to the pumpkin mixture and stir until combined.
  • Fold in the melted butter.
  • Whether or not your waffle iron’s grids are well seasoned or made of a nonstick material, it is best to lightly butter or spray the grids for these waffles because the batter is quite sticky.
  • Brush or spray the grids again only if subsequent waffles stick.
  • Spoon out 2/3 to 3/4 cup of batter for a Belgian waffle iron (or the amount recommended by the manufacturer’s instructions) onto the hot iron.
  • Use a metal spatula or wooden spoon to spread the batter evenly over the grids. Close the lid and bake until golden.
  • If the waffle is hard to remove from the iron, peel it off gently and carefully. Serve immediately or keep the waffles, in a single layer, on a rack in the preheated oven while you make the rest.
  • Serving: Serve these warm and golden, one to a diner, topped with vanilla ice cream and maple syrup. They’re great with a cup of hot or cold cider.