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Pumpkin Waffle Cake Recipe

Pumpkin Waffle Cake Recipe

Do you love waffles? Do you love cake? How about both at the same time? 

Be rest assured as we present to you a pure combination of waffles cake and pumpkin spice. A perfect duo to enjoy the vibrant and vivid feel of fall!

A simple, easy, and most importantly very tasty dessert to make with coffee or tea at any time during the day. It is also a great alternative to the traditional pumpkin pie. Here is the recipe: 

Ingredients:

Pumpkin Waffles:

  • ½ bag (2 cups) Torill’s Table Original Waffle & Pancake Mix
  • 1 cup (200 mL) pure pumpkin purée, canned
  • 500 mL buttermilk
  • ½ tsp ground cinnamon
  • 1 tsp pumpkin pie spice mix
  • 2 eggs
  • ¼ cup (59 mL) butter, melted and cooled
  • ¼ cup (59 mL) water; optional
  • Butter, for cooking

Cream Cheese Icing:

  • 3 cups (360 g) icing sugar
  • 3.5 oz (100 g) cream cheese, room temperature
  • ½ cup (113 g) unsalted butter, room temperature
  • 1 tsp vanilla extract

Candied Nuts/Pumpkin Seeds:

  • ¼ cups (40 g) nuts (pecans, walnuts, hazelnuts or pumpkin seeds)
  • 2 tbsp granulated sugar
  • 1/8 tsp pumpkin pie spice
  • Pinch ground cinnamon

Equipment:

  • Plate
  • Offset spatula
  • Stand-in mixer (if not available, use electric hand mixer or regular whisk)
  • Waffle maker (highly recommend using the flower-shaped waffle moulds)
  • Pastry brush
  • Wire rack

Method:

Pumpkin Waffles:

  1. Preheat the waffle pan into the number 4 setting with “uniformed texture”.
  2. Mix the buttermilk, canned pumpkin and eggs into a bowl and mix until just combined.
  3. Add all the dry ingredients (mix, ground cinnamon and pumpkin pie spice mix) and whisk to combine.
  4. Add the wet ingredients into the dry ingredients and add the melted butter. Mix until just combined (Note: do not overmix the batter, as you don’t want to over-develop the gluten. Mix until the batter is smooth and all the ingredients are combined).
  5. Butter the preheat waffle maker and add ¼ cup of the batter into the maker. Close the lid and let it cook until a green light and beeping sound comes. Note: if the light is green and the waffle is not golden brown (or looks pale), leave it for longer; approximately 1-2 minutes, depending how brown you want the waffles to be.
  6. Put it on a wired rack to cool down.
  7. Repeat steps 5-6 until all the batter has been cooked.
  8. Either serve it as a stack with your desired toppings, or as a base for a pumpkin waffle cake*

Cream Cheese Icing:

  1. Add the cream cheese and unsalted butter and add onto the mixer with a paddle attachment.
  2. Mix for 2-3 minutes or until it is light and fluffy.
  3. Add the vanilla extract and mix for 15 seconds.
  4. Slowly add the icing sugar onto the cream cheese/unsalted butter mixture and mix it on low speed, approximately for 3 minutes. Note: add it in 3 stages with each stage combined on low speed. This avoids the white cloud of icing sugar when added. Also scrape the edges to ensure that all the ingredients are combined.

Candied Nuts/Pumpkin Seeds:

  1. Add all the ingredients except for nuts/pumpkin seeds into a pan and heat it on medium. Stir a little bit
  2. Do not stir as sugar mixture melts, it will start to crystallize on the sides.
  3. Once the sugar mixture is in liquid form, take it off the heat and add the nuts or pumpkin seeds. Stir until combined.
  4. Put the nut/sugar mixture onto a parchment paper lined plate and flatten it. Note: use another parchment paper on top and use a rolling pin or spoon to flatten it. This way, it will not stick to anything else.
  5. Let it cool.
  6. Once it is cooled, roughly chop it to keep some of its shape and sprinkle it on top of the waffle cake.

Assembly:

  1. Place one waffle onto a plate, this will be the base/first layer of the cake.
  2. Add 3 tbsp (1/8 cup) of the cream cheese icing onto the top of the waffle base. Spread the icing along the top evenly using an offset spatula. Note: if an offset spatula is unavailable, a rubber/silicone spatula or a butter knife can be used.
  3. Add another waffle on top of the first waffle/cream cheese icing layer.
  4. Repeat the last two steps until all the waffles have been stacked. The last layer should be open faced, with the cream cheese icing spread on top.
  5. Sprinkle it with the candied nuts/pumpkin seeds on top of the cake.
  6. Slice it into pieces or eat it as it is!

Enjoy!

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