Pumpkin Waffles with Cream Cheese Filling
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 8
- 2 tablespoons vegetable oil
- 1 egg
- 1/4 tsp. baking soda
- 1/2 tsp. cinnamon
- 1 tsp. ground cinnamon
- 1 1/2 tsp. baking powder
- 1/2 tsp. ground ginger
- 1 c. milk
- 8 oz. cream cheese softened (i used reduced fat)
- 1/4 c. brown sugar (or up to 1/2 c. for a sweeter filling
- 2 tbsp. firmly packed brown sugar
- 1/2 c. canned pumpkin puree
- 3/4 c. plus 2 tbsp. all-purpose flour
- a pinch of kosher salt
- Carbohydrate 8.13357812465821 g
- Cholesterol 50.0490625012934 mg
- Fat 19.1565475016464 g
- Fiber 1.66651877474785 g
- Protein 3.4228143747883 g
- Saturated Fat 9.95850660975842 g
- Serving Size 1 1 Serving (101g)
- Sodium 195.108374977524 mg
- Sugar 6.46705934991036 g
- Trans Fat 1.95163892197022 g
- Calories 213 calories
With an electric mixer, beat together cream cheese, brown sugar, and cinnamon on medium speed until smooth and fluffy, about 3 minutes.Preheat your waffle iron.Meanwhile, in a large bowl whisk together egg, brown sugar, pumpkin, milk, and vegetable oil. Add in flour, baking powder, baking soda, cinnamon, ginger, and salt, and whisk until smooth.Cook waffles according to your waffle iron instructions. For me, that was using about â…“ c. of batter for each waffle and cooking it to the "uniform texture" setting on high. Expect to maybe have one or two waffles to taste test while you adjust the settings as needed.Lay waffles in a single layer on a cutting board or wax paper to cool. Then, evenly spread the cream cheese mixture over one side of half of the waffles. Place a plain waffle on top of the cream cheese, carefully aligning the edges, creating a sandwich.Slice your sandwiches sent from heaven into wedges and serve immediately or store in the refrigerator. Enjoy!
