Pumpkin Churro Waffles — Damn Delicious

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Pumpkin Churro Waffles

Light, fluffy, melt-in-your mouth pumpkin waffles coated in buttery cinnamon sugar and drizzled with a cream cheese glaze! Amazing.

I have been drowning myself in the most heavenly macadamia nut lattes, cozy shrimp tempura udon noodles, and these creamy green tea puffs these last few days yet I have not been able to stop thinking about these waffles.

Yes, it’s about 80-90 degrees F here in Oahu but yet, I still need a pumpkin waffle fix ASAP.

A waffle so light and so fluffy that just completely melts in your mouth.

Then I need to douse these babies in melted butter.

Then coat it in cinnamon sugar.

And you can’t forget about that cream cheese glaze.

It’s truly the most epic cream cheese glaze of all time.

You don’t even need a mixer for the glaze so you can pretty much make it for all your breakfast goodies.

And believe me when I say that this is one Fall treat that you’ll be longing for 365 days out of the year.

Pumpkin Churro Waffles

Yield: 6 servings

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Light, fluffy, melt-in-your mouth pumpkin waffles coated in buttery cinnamon sugar and drizzled with a cream cheese glaze! Amazing.


  • 6 tablespoons unsalted butter, melted, divded
  • 1 1/2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 1/2 teaspoons pumpkin pie spice
  • 1/4 teaspoon salt
  • 1 1/2 cups buttermilk
  • 1 cup pumpkin puree
  • 2 large eggs
  • 2 tablespoons brown sugar, packed

For the cinnamon sugar

  • 1/4 cup sugar
  • 2 tablespoons brown sugar, packed
  • 1 teaspoon ground cinnamon

For the cream cheese glaze

  • 1/4 cup whipped cream cheese
  • 1/4 cup confectioners’ sugar
  • 2 tablespoons milk
  • 1/4 teaspoon vanilla extract


  1. Preheat a waffle iron to medium-high heat. Lightly brush the top and bottom of the waffle iron with 2 tablespoons melted butter.
  2. To make the cinnamon sugar, combine sugar, brown sugar and cinnamon; set aside.
  3. To make the cream cheese glaze, combine cream cheese, confectioners’ sugar, milk and vanilla in a small bowl until smooth; set aside.
  4. In a large bowl, combine flour, baking powder, pumpkin pie spice and salt; set aside.
  5. In a large glass measuring cup or another bowl, whisk together buttermilk, pumpkin, eggs, brown sugar and remaining 4 tablespoons butter. Pour mixture over dry ingredients and stir using a rubber spatula just until moist.
  6. Pour a scant 1/3 cup of the pumpkin mixture into the waffle iron, close gently and cook until golden brown and crisp, about 4-5 minutes. Working quickly, coat each waffle with cinnamon sugar.
  7. Serve immediately, drizzled with cream cheese glaze.

Did you Make This Recipe?

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