Cozy fall mornings call for these festive frosted pumpkin waffles spiced with cinnamon and topped with cream cheese frosting. These deliver on the buttery, cinnamon sugar flavors of a cinnamon roll plus the sweet and tangy cream cheese frosting that perfectly melts over the warm waffles – making it my go to recipe when I want pumpkin cinnamon rolls, but don’t have the time or want to take the time to make them.
I have been on a waffle kick lately and have loved making a big batch of these to enjoy on weekends, then freezing whatever is left over to toast for a quick breakfast or snack throughout the week. I have also been avoiding gluten in my diet, so I developed these waffles with gluten free flour which can be swapped with all purpose flour, depending on your preference. In my opinion, the gluten free version is just as good as the regular one and I recommend using this gluten free flour.
Frosted Pumpkin Waffles
Ingredients
Waffles:
- 2 cups flour (substitute King Arthur Measure for Measure Gluten Free Flour for gluten free)
- 1 Tbsp sugar
- 1 tsp cinnamon
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp kosher salt
- 1 cup canned pumpkin
- 1 cup milk
- 3 large eggs
- 1/2 cup Greek yogurt
- 1/4 cup + 1 Tbsp canola oil
- 1/2 tsp vanilla
Cinnamon Swirl:
- 2 Tbsp butter, melted
- 2 Tbsp brown sugar
- 1/2 tsp cinnamon
Cream Cheese Greek Yogurt Frosting:
- 8 oz cream cheese
- 1/3 cup Greek yogurt
- 3 Tbsp maple syrup
- 1 tsp vanilla
Directions
- Preheat the waffle iron.
- In a medium bowl, add flour, sugar, cinnamon, baking powder, baking soda, and salt. Stir to combine.
- In a large bowl, combine pumpkin, milk, eggs, Greek yogurt, oil, and vanilla. Whisk until smooth.
- Add the dry ingredients to the wet and stir to combine. Batter should be thick but smooth.
- In a small bowl, combine the melted butter with the brown sugar and cinnamon to make the cinnamon swirl. Add the mixture to the waffle batter and gently swirl throughout, leaving streaks in the batter.
- Using a 2 Tbsp size cookie scoop, scoop batter into the center of each quadrant of the waffle iron (if you have a round waffle iron, you can also just scoop 1/2 cup of batter into the center).
- While the waffles cook, prepare the cream cheese and Greek yogurt frosting. Using a hand mixer, mix together the cream cheese, Greek yogurt, maple syrup, and vanilla on high speed until smooth and fluffy.
- Serve the waffles warm with a thick layer of frosting, or to your liking.
