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.
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.
TO FINISH:
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.
Notes
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.