CINNAMON-PUMPKIN waffles with a caramel syrup


Deliciously thick cinnamon pumpkin waffles with a sweet caramel syrup. These waffles make the perfect Fall treat!
I warned you all about the amount of pumpkin recipes I have stockpiled. I was just waiting for September to start, and here they all come.

I can’t promise there won’t be tons of Fall for the rest of this month since Fall is my absolute favorite season and I am SO excited it’s right around the corner.

When I started my blog last year, I started at the end of November and it was pretty much full-fledged winter weather by that time. So, I have to make up for it this year with all the Fall recipes…right?

The thing that makes these waffles though is definitely the syrup.

When the husband and I lived in Utah, our favorite place to grab breakfast or lunch was a place called Kneaders. In fact I’ve talked about this place several times on the blog. We were obsessed. And when I was pregnant, I happened to crave their french toast about three times a day. Conveniently, there was a Kneaders literally right down the street from where we lived. And thankfully the husband was very supportive of this craving (he loved this place too!) so we found ourselves there way more than I’d like to admit.

Their famous french toast was made with super thick cinnamon bread that was covered in a caramel syrup. When trying to replicate this recipe, I searched online and found that Kneader’s had actually posted their famous french toast recipe. (!!!) So, I used the recipe for this awesome syrup on these waffles and now I can’t decide if I like the pumpkin waffles or the french toast better. I am completely in love with this syrup and it is a must try recipe.

Oh yeah, and on that French Toast, Kneaders always served a huge dollup of whipped topping. The whipped topping was like the cherry on top. It would get all melty and creamy as it blended with the delicious caramel syrup. Yeah, it is a must have addition for these waffles too!

Grab out your pumpkin, you are going to love these!
5 from 3 votes

Cinnamon-Pumpkin Waffles with a Caramel Syrup
Prep Time
30 mins
Total Time
30 mins

Course: Breakfast
Cuisine: American
Servings: 12 (4-inch) waffles
Author: Chelsea
2 and 1/2 cups white (all-purpose) flour, scooped and leveled when measuring
1/3 cup brown sugar, packed
2 tablespoons white sugar
4 teaspoons baking powder
1/2 teaspoon salt
2-3 teaspoons cinnamon (add to desired preference)
1 and 1/2 teaspoons pumpkin pie spice
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
4 medium eggs, separated
1 and 1/2 teaspoons vanilla extract
1 cup whole milk
1 cup buttermilk (OR use another cup of whole milk mixed with 1 tablespoon white vinegar*)
1 cup canned pumpkin (use high quality — make sure it is not watery)
6 tablespoons unsalted butter, melted and cooled
1/2 cup brown sugar, lightly packed
1/2 cup heavy cream
1/2 cup light karo syrup
1 teaspoon vanilla extract
Optional: additional heavy cream (for whipped topping)
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Preheat oven to 250°F and preheat waffle iron.
Using a sifter, add the flour, brown sugar, white sugar, baking powder and soda, salt, and spices and sift into a large bowl.
Separate the eggs and beat the whites until they form soft peaks. In another bowl, whisk egg yolks in a large bowl until smooth, then add in the vanilla extract, milk, buttermilk, pumpkin, and butter and whisk together until smooth. Fold in the egg whites. Whisk in dry ingredients just until smooth. Do NOT overmix the batter.
Brush waffle iron lightly with oil and spoon batter into the waffle iron, spreading quickly. Cook according to waffle maker’s instructions.
Transfer waffles to rack in oven to get a bit more crisp (and stay warm) while you finish the other waffles.

For the syrup, combine all of the ingredients into a blender and blend until smooth. Transfer to a saucepan and simmer, stirring occasionally, until the sugar is completely smooth. (You can halve this syrup recipe if you don’t want any leftover — it makes a lot!)
If desired serve waffles with fresh whipped cream. Enjoy immediately.
Recipe Notes
*If you don’t have buttermilk and don’t want to buy it specifically for this recipe, just use an extra 1 cup whole milk and whisk in 1 tablespoon white vinegar. Let stand for 5 minutes and then use that in place the buttermilk