pumpkin-cream cheese waffles

Waffles, I love them, and like many of you I love them if they are crispy outside and tender inside.

Confession:  about five years ago I learned (finally) how they get their crispy texture: egg whites.

Yep.  Never would have thought of that one on my own.  Whipped egg whites are FOLDED into the batter (as the last step) to help give it air which in turn gives it that nice light, crispy exterior.

Did you know this?

You must try it next time you make homemade waffles.  It's truly worth the extra step.

With this recipe, I've always wanted to make pumpkin waffles or pancakes with a swirl of cream cheese.

And the bonus of adding the cream cheese: it adds flavor to the waffles and it also crisps up too. (look closely at the photos for the browned cream cheese bits--heavenly).

This waffle iron I got for like $5.00 at Building 19 (a speciality discount warehouse here in new england), and right after I made these waffles it started to smoke.
Time for a real waffle machine soon.  This one lasted for 8 years, not bad, but to be honest I was always so very weary of it since it was so cheap.

Note: I realize these look not so crispy in the photos.
I had done the stupid mistake of not turning on the oven to 250 degrees to keep the waffles warm.
So they sat in there cold and got a little wilted.

pumpkin-cream cheese waffles

basic waffle recipe adapted from smitten kitchen

print recipe

2 1/2 cups all-purpose flour

1/3 cup light brown sugar, packed

2 1/4 ts baking powder

1 ts baking soda

1/2 ts salt

1/2 - 3/4 pumpkin spice (add as much or as little as you like)

4 large eggs, separated

2 cups buttermilk

1 cup pumpkin puree

6 TB unsalted butter, melted & cooled

5-8 ounces of cream cheese, room temp

chopped pecans, for garnish (optional)

non-stick cooking spray for waffle iron

Preheat oven to 250°F and preheat waffle iron.

Take a pastry bag or frosting piping utensil and put in about 6 ounces of cream cheese.  You can also use a small ziplock bag or whatever method works best for you.  We will be piping the cream cheese onto the pumpkin batter once we put it on the waffle iron. Set aside. 

Sift together flour, brown sugar, baking powder and soda, salt, and pumpkin spice. 

Whisk egg yolks in a large bowl with buttermilk, pumpkin, and butter until smooth. Whisk in dry ingredients just until combined.

In a mixing bowl using a whisk attachment, whisk the egg whites until you get soft peaks.  Next gently fold them into the waffle batter--no overmixing.  Lumps and still visible egg whites are good.

Brush or spray waffle iron lightly with cooking spray, then using a ladle pour on the batter, spreading it out a bit,.  Working quickly,  next take your assembled cream cheese, pipe on some cream cheese in circles, dots or whatever you wish on top of the batter (see photo above). Do this quickly, then close cover and cook according to manufacturer’s instructions.  

Transfer waffles to rack in oven to keep warm and crisp. Finish making the rest of the waffles, while storing them in preheated oven.

When ready to serve, sprinkle the chopped pecans over the top of waffles--adds a nice flavor and crunch. 

Should make about 12-16 waffles.