The recipe prices will vary based on fluctuating grocery costs. Please use what is posted as a guide.
Pumpkin churro waffles are crisp on the outside and creamy on the inside, almost soufflé-like. They’re coated with spiced sugar and drizzled with a cream cheese glaze.
This light and fluffy pumpkin waffle recipe serves eight and costs about $8.71 to make, which is only around $1.08 per serving.
These pumpkin waffles are crispy on the outside and fluffy on the inside, thanks to the buttermilk and whipped eggs. They’re perfect for fall brunch, Thanksgiving morning, Christmas morning, or breakfast for dinner!
Pumpkin Churro Waffles take plain waffles to the next level. Not only will you love the taste, but you will also love how easy this recipe is to make.
What You’ll Love About This Churro Waffles Recipe:
- Texture: These waffles are soft and fluffy on the inside and crispy on the outside. The smooth cream cheese glaze is the perfect topping!
- Versatile: Serve these waffles for breakfast, brunch, or as breakfast for dinner. You can even drizzle caramel, chocolate sauce, and whipped cream over the top for a fun and delicious dessert.
- Seasonal Bliss: These waffles capture the very essence of Fall. The spices create the cozy flavors of Autumn that we all know and love.
Ingredients and Estimated Cost
Per Serving Cost: $1.08
Recipe Cost: $8.71
- ½ cup granulated sugar – $0.15
- ½ + ⅓ cup dark brown sugar – $0.35
- 2 teaspoons + 1 tablespoon pumpkin pie spice – $0.65
- 4 ounces cream cheese – $1.49
- ½ cup powdered sugar – $0.20
- 1 ¼ cups milk – $0.15
- ¼ teaspoon vanilla extract – $0.12
- 2 ½ cups all-purpose flour – $0.30
- 2 teaspoons baking powder – $0.08
- ¾ teaspoon baking soda – $0.01
- ½ teaspoon salt – $0.01
- 4 large eggs – $1.72
- 1 cup buttermilk – $0.50
- 1 ¼ cup canned pumpkin puree – $2.14
- 6 tablespoons butter – $0.84
NOTE: The recipe prices are calculated by using grocery store websites. The recipe cost is calculated by the amounts needed for the recipe. The actual cost of the recipe will vary depending on what ingredients you already have. I updated the pricing for this recipe in September 2023.
How To Make Churro Waffles
***For complete recipe instructions, see the recipe card below.
- First, preheat the oven to 225 degrees F. Place a foil-lined wire rack on a cookie sheet and place the cookie sheet in the oven.
- Next, make the sugar mixture in a gallon-size Ziploc bag. Shake all the ingredients together and then set aside.
- Then, make the spiced cream cheese glaze using a stand mixer. Once you reach the desired consistency, set it aside.
- Mix the dry ingredients in a medium bowl.
- In the stand mixer, beat eggs on medium speed until they are frothy.
- Add the remaining wet ingredients.
- Combine the dry and wet ingredients.
- After that, spray the waffle iron with nonstick cooking spray and add the batter.
- Cook as per your waffle iron instructions.
- Place each waffle on the prepared baking sheet in the oven as they finish cooking.
- Finally, place one waffle at a time in the Ziploc bag and shake until evenly coated.
- Repeat with remaining waffles and drizzle with cream cheese glaze.
Pumpkin Churro Waffles Variations:
- To make the waffles gluten-free, use a gluten-free flour blend.
- To make the waffles dairy-free, use almond or soy milk instead of buttermilk and milk.
- To make the waffles vegan, use vegan butter and vegan cream cheese instead of regular butter and cream cheese.
Pumpkin Churro Waffles Substitutions:
- If you don’t have buttermilk, you can make your own by following this buttermilk substitute recipe.
- If you don’t have canned pumpkin puree, you can puree 1 cup of cooked pumpkin in a food processor or blender.
- If you don’t have melted butter, you can use vegetable oil.
- You can grease the waffle iron with butter or vegetable oil if you don’t have nonstick cooking spray.
Serving and Storage Tips
- Serve the waffles immediately with the spiced cream cheese glaze.
- You can also serve the waffles with your favorite toppings, such as whipped cream, syrup, or fruit.
- You can store the waffle batter in an airtight container in the refrigerator for up to two days. Whisk the batter before cooking it.
- Cooked waffles can be stored in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 2 months.
- Store the glaze in an airtight container in the refrigerator for 4-5 days.
- To freeze uncooked waffles, place them in a single layer on a baking sheet and freeze for 30 minutes.
- Once the waffles are frozen solid, transfer them to an airtight container or freezer bag.
- The glaze does not freeze well, so I do not recommend freezing it.
- To thaw frozen waffles, place them in the refrigerator overnight.
- You can also thaw frozen waffles in the microwave on the defrost setting for 1-2 minutes per waffle.
- To reheat cooked waffles, place them in a toaster oven or oven set to 350 degrees Fahrenheit for 2-3 minutes per waffle.
- You can also reheat frozen waffles that haven’t been thawed in the toaster oven or oven set to 350 degrees Fahrenheit for 4-5 minutes per waffle.
- You can also reheat waffles in a skillet over medium heat for 2-3 minutes per side.
Yes, store waffle batter in an airtight container in the refrigerator for up to two days. Whisk the batter before cooking it.
These pumpkin Waffles have 501 calories per waffle. For the full nutritional value of the waffles, scroll to the bottom of the recipe card.
Each waffle maker is different, and you should refer to the manufactures directions. However, on average, it takes about five minutes per waffle in a waffle maker to cook thoroughly.
First, be sure you are spraying the waffle maker with nonstick spray before placing the waffle batter inside. Next, ensure the waffle maker is hot enough before using it. If it is not hot enough, the batter cannot cook all the way through, causing it to separate and stick to the plates when opening it.
More Breakfast Recipes:
- Irresistible Pumpkin Muffins
- Apple Donuts
- Pumpkin Banana Bread
- Breakfast Burrito Recipe
- Grilled Bacon
- Breakfast Tacos
- Cinnamon Roll Pancakes
- Old Fashioned Sour Cream Donuts
- Breakfast Egg Rolls
- How to Make Poached Eggs
- ½ cup granulated sugar
- ¼ cup dark brown sugar
- 2 teaspoons pumpkin pie spice
SPICED CREAM CHEESE GLAZE:
- 4 ounces cream cheese softened to room temperature
- ½ cup powdered sugar
- ¼ cup milk
- ¼ teaspoon vanilla extract
- dash pumpkin pie spice or cinnamon
PREPARE PAN AND OVEN:
- Move the oven rack to the middle position and preheat the oven to 225°F.
- Place a foil-lined wire rack over a cookie sheet, and place the cookie sheet in the oven.
MAKE SUGAR MIXTURE:
- In a gallon size, Ziploc bag add sugars and pumpkin pie spice. Shake until combined, set aside.
MAKE SPICED CREAM CHEESE GLAZE:
- In the bowl of a stand mixer, beat cream cheese on medium speed until smooth and creamy, about 2-3 minutes.
- Add powdered sugar, milk, vanilla, and cinnamon and beat until smooth.
- Use additional milk to thin the glaze to the desired consistency.
MAKE PUMPKIN WAFFLE BATTER:
- In a medium bowl, whisk together flour, brown sugar, baking powder, baking soda, salt, and pumpkin pie spice.
- In the bowl of a stand mixer, beat eggs on medium speed until frothy and pale in color, about 4-5 minutes.
- Add buttermilk, milk, pumpkin, and butter and beat on medium speed until smooth, about 1-2 minutes.
- Add dry ingredients and mix on low speed until combined and no flour clumps remain about 1-2 minutes.
COOK PUMPKIN WAFFLES:
- Lightly spray the waffle iron with nonstick cooking spray.
- Add an appropriate amount of batter to the waffle iron and spread quickly.
- Close the waffle iron and cook according to the manufacturer’s instructions.
- Place the waffle on the prepared baking sheet in the oven, and repeat with the remaining batter.
- Working quickly, place one waffle at a time in a Ziploc bag with the sugar mixture and shake until evenly coated.
- Repeat with remaining waffles.
- Drizzle waffles with spiced cream cheese glaze, and serve immediately.
- In the recipe above, I say, “Add the appropriate amount of batter to the waffle iron and spread quickly.” I do not specify an amount because each waffle iron is different. Use the amount that’s best for your waffle iron.
- If you don’t have buttermilk on hand, use my buttermilk substitute recipe!