Pumpkin pie waffles

Pumpkin pie waffles

The Desserts of New York
Alicia Taylor

Another great thing about New York? Waffles. You can have them sweet or savoury, for breakfast, brunch, dinner and dessert, and in almost any style you fancy. Think buckwheat waffles with cinnamon butter at Pies ’n’ Thighs. Or rosewater waffles with yoghurt and berries at Jack’s Wife Freda. And waffles with buttermilk chicken and maple syrup, the great American classic, at Clinton St. Baking Company & Restaurant.

My New York pick could be the Liege, the crisp, caramelised Belgian beauty made with brioche dough and pearl sugar, and perfected at Wafels & Dinges, where they’re slathered with your choice of speculaas spread, Nutella and more.

Another thing I love about waffles? They’re a canvas for different flavours, like delicious pumpkin pie. Made with spiced pumpkin purée in the batter, which keeps them nice and moist, and topped with ice cream, candied pecans and salted caramel, these guys taste just like the autumn favourite in decadent waffle form. Better yet, you can prove the yeasted batter overnight in the fridge so it’s ready come morning.


Quantity Ingredient
1 1/2 teaspoons dried yeast
80ml lukewarm water
4 eggs
125g unsalted butter, melted, cooled
1 teaspoon natural vanilla extract
200g plain flour
1 tablespoon caster sugar
1/4 teaspoon fine salt
150g tinned pumpkin puree, (see tip)
1/4 teaspoon freshly grated nutmeg
80g pearl sugar, (see tip)
vanilla ice cream or whipped cream, to serve

Salted caramel sauce

Quantity Ingredient
110g caster sugar
30g unsalted butter, chopped
60ml pouring cream
1/2 teaspoon sea salt flakes

Candied pecans

Quantity Ingredient
55g caster sugar
1 1/2 tablespoons water
120g pecans


  1. Combine the yeast and water in a large bowl and set aside for 5 minutes or until frothy, then whisk in the eggs, butter and vanilla until well combined. Sift over the flour, sugar and salt, and whisk until smooth. Cover with plastic wrap and set aside in a warm draught-free place for 1 hour or until doubled in size. (Alternatively, refrigerate overnight if making in advance.)
  2. Meanwhile, to make the caramel sauce, place the sugar in a small saucepan over medium–high heat and cook, swirling the pan occasionally, for 7 minutes or until it becomes a caramel (make sure no lumps of sugar remain). Reduce the heat to low– medium, add the butter and whisk until combined, then gradually add the cream (be careful as it will bubble up) and salt, and whisk until smooth and combined. Remove from the heat and set aside to cool slightly.
  3. Preheat the oven to 180°C and line a baking tray with baking paper.
  4. To make the candied pecans, place the sugar and water in a small saucepan over medium–high heat. Bring to a simmer, stirring until the sugar dissolves, then add the pecans and stir to coat. Transfer to the prepared tray and bake for 8 minutes or until caramelised and roasted. Cool, then roughly chop.
  5. When you are ready to cook the waffles, preheat your waffle iron or maker. Add the pumpkin purée and spices to the waffle batter and stir until well combined, then stir in the pearl sugar. Cook the waffles, in batches, until golden (the cooking time will depend on your waffle maker).
  6. Scoop ice cream or dollop whipped cream generously over the waffles, then drizzle over the salted caramel sauce and scatter with candied pecans. Serve immediately.


  • If you can’t find tinned pumkin purée or you’d prefer to make your own, microwave 200 g of butternut pumpkin flesh for 10 minutes or until tender. Drain and cool completely, then blend to a smooth purée. You’ll need 150 g for the recipe.

    Pearl (or nib) sugar is hard, large granules of white sugar that don’t melt at baking temperatures. It’s readily available from speciality food shops. Coarsely crushed sugar cubes will produce a similar effect.
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