• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Simply So Good

  • Home
  • About
  • Recipes
  • Contact
You are here: Home / Recipes / Breakfast / Pumpkin Liège Waffles

Pumpkin Liège Waffles

September 25, 2019 17 Comments

143shares
  • Share
  • Tweet
Jump to Recipe Print Recipe
overhead shot of waffles on a black plate
It’s pretty easy to fall in love with Belgian Pumpkin Liège waffles.  Liège waffles are tiny and rich made from buttery yeast dough with large pearl size sugar folded inside.  The large pearls of sugar caramelize and form a delicious crunch to these, brioche-like,  pumpkin spiced waffles. 
 
Two waffles on a black plate topped with speckuloos and whipped cream

It’s that time of year when I start adding pumpkin into everything I make. Why not Belgian waffles?  Top with a maple whipped cream and speculoos.  They are very rich and very addicting.
 

Pumpkin Waffles on black plate surrounded by small pumpkins

 

How to Make Pumpkin Liège Dough (yes a dough, not a batter)

milk in a measuring cup with yeast sprinkled on top1
pumpkin pie spices in bowl3
cut up butter mixed into flour5
Two cubes of butter cut into chunks2
pumpkin spices added to flour in mixing bowl4
milk pouring into pumpkin mixture added to flour mixture in mixing bowl6
  1. Add 2 1/2 teaspoons yeast to 1/2 cup lukewarm milk.  Stir to dissolve.  Set aside. 
  2. Roughly cut up softened butter.
  3. Measure spices:  1 teaspoon cinnamon, 1/2 teaspoon ginger, 1/4 teaspoon allspice, 1/4 teaspoon cloves, and 1/2 teaspoon freshly grated nutmeg.
  4. Add flour to a large mixing bowl, add spices and 1/2 teaspoon salt, and brown sugar.  Stir together.
  5. Add butter to flour mixture. Mix until the butter is incorporated and has a sandy appearance.
  6. With the mixer running, add eggs, cooked or canned pumpkin, and milk/yeast mixture.

 

Waffle dough on mixer paddle1
waffle dough scraped from sides of mixing bowl2
Towel covering mixing bowl3
  1. Mix until the dough is smooth and pulling away from the sides.
  2. Scrape down the sides of the bowl and form the mixture into a rough ball.
  3. Cover and let rise for 45 minutes.

 

large pearl sugar on top of waffle dough1
mixing in pearl sugar with scraper3
dough placed on waffle iron5
Pearl sugar mixed into waffle dough2
measured out balls of dough on baking sheet4
Baked waffle on hot waffle iron6
  1. Once the dough has risen for 45 minutes, uncover and add 1 cup pearl sugar.
  2. Mix only long enough to incorporate the sugar into the dough.  Don’t over mix or break up the sugar.
  3. Scrape down the sides of the bowl and fold the dough over a few times to mix in sugar.
  4. Measure 1/2 cup of the dough and place on a parchment-lined baking sheet or a silicone mat.  Cover and let rest for 15 minutes.  If you want to have the dough ready for waffles first thing in the morning, at this point cover with plastic wrap and refrigerate the dough overnight.  Allow dough to set out at room temperature for 30 minutes prior to cooking.
  5. Place just one portion of the dough into the center of the waffle iron. Cook until deeply golden all over, which will take approximately 3 minutes.
  6. Once the waffle is golden brown, remove from the waffle iron.  **Warning:  Once the sugar melts it is extremely hot.  I use two forks to lift the waffle out.  Getting the melted sugar on your skin is like dripping glue from a hot glue gun.  It hurts!!!! Please be careful. Place the cooked waffle on a cooling rack to maintain the crisp outer crust.

Maple Whipped Cream 

ingredients for maple cream measured1
maple syrup pouring into cream2
hand mixer whipping cream
  1. Meanwhile, prepare the whipped cream.  
  2. In a medium-size mixing bowl, mix together cream, pure maple syrup, and vanilla
  3. Beat until soft peaks form.  Refrigerate until ready to use.

Add a dollop of whipped cream and a scoop of speculoos.  Savor.

Two pumpkin Liege waffles on black plate topped with speckluloos and whipped cream

 

Tips and Notes:

  • Once the dough has been formed into individual waffle size mounds, place on a silicone lined baking sheet cover with plastic wrap and refrigerate overnight.  Remove from refrigerator 30-60 minutes prior to baking in a waffle iron.  Which is so convenient to make a quick breakfast treat.  Also, as the dough sits in the refrigerator it begins more fermentation which makes a more flavorful waffle with great texture.
  • Instant yeast can be used.  Just add the yeast directly into the flour mixture and pour the warm milk into the mixture as directed.
  • Spices can be substituted with 1 tablespoon of pumpkin pie spice blend.
  • Clean up can be a problem because all the wonderful sugar caramelizes and can stick to the waffle iron.  If the waffle iron is non-stick, it cleans up easily with a damp cloth.  Otherwise to clean waffle iron, use a spatula to remove any remaining bits of sugar while the waffle iron is still warm.   You may use a damp cloth or paper towel and a soft utensil such as a silicone spatula to clean with the waffle iron.
  • Pearl sugar can be purchased in some grocery stores or Amazon.  As a substitute roughly crushed sugar cubes can be used. 
overhead shot of waffles on a black plate
5 from 3 votes
Print

Pumpkin Belgian Waffles

Liege Pumpkin waffles with pearl sugar.  Topped with spiced whipped cream and maple syrup and a scoop of Speculoos or Biscoff spread.

Course Breakfast, Dessert
Cuisine American, French
Keyword Belgian Liege Waffles, Belgian Waffles, Pumpkin Waffles
Prep Time 10 minutes
Cook Time 3 minutes
rise time 45 minutes
Total Time 58 minutes
Servings 11
Calories 410 kcal

Ingredients

Waffles:

  • 2 1/2 teaspoons yeast
  • 1/2 cup lukewarm milk
  • 3 1/2 cups flour
  • 1/2 teaspoon salt
  • 2 tablespoons Brown sugar
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ginger
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon allspice
  • 1/4 teaspoon cloves
  • 1 cup butter softened
  • 2 eggs
  • 1/2 cup pumpkin canned or cooked
  • 1 teaspoon vanilla
  • 1 cup Belgian Pearl Sugar

Maple Cream:

  • 1 cup heavy cream
  • 2 tablespoons pure maple syrup
  • 1 teaspoon vanilla
  • Speculoos or Biscoff Spread

Instructions

  1. Waffles:

  2. Add yeast to the lukewarm milk.  Stir to dissolve the yeast then set aside.  In a large mixing bowl combine flour, salt, sugar, cinnamon, ginger, nutmeg, allspice, and cloves.  Add softened butter and mix until the mixture is a sandy consistency.  Add eggs, pumpkin, milk mixture and vanilla.  Mix until the dough is smooth and begins to pull away from the sides of the bowl.  Cover and let rise for 45 minutes.  Mix in pearl sugar and divide the dough into 1/2 cup scoops.  Place on a baking sheet lined with parchment or a silicone mat.  Cover while heating waffle iron.  Once the waffle iron has heated place one scoop of the dough in the center of the iron.  Cook for about 3 minutes depending on your waffle iron.  Carefully remove waffle once the sugar melts it is extremely hot and can burn your fingers.  Carefully lift waffle out with the aid of two forks. Top with maple whipped cream and a scoop of speculoos.  Makes 11 Belgian waffles.

To make Maple Cream:

  1. Mix together cream, maple syrup and vanilla in a medium size mixing bowl.  Beat until soft peaks form.

Recipe Notes

  • Once the dough has been formed into individual waffle size mounds, place on a silicone lined baking sheet cover with plastic wrap and refrigerate overnight.  Remove from refrigerator 30-60 minutes prior to baking in a waffle iron.  Which is so convenient to make a quick breakfast treat.  Also, as the dough sits in the refrigerator it begins more fermentation which makes a more flavorful waffle with great texture.
  • Instant yeast can be used.  Just add the yeast directly into the flour mixture and pour the warm milk into the mixture as directed.
  • Spices can be substituted with 1 tablespoon of pumpkin pie spice blend.
  • Clean up can be a problem because all the wonderful sugar caramelizes and can stick to the waffle iron.  If the waffle iron is non-stick, it cleans up easily with a damp cloth.  Otherwise to clean waffle iron, use a spatula to remove any remaining bits of sugar while the waffle iron is still warm.   You may use a damp cloth or paper towel and a soft utensil such as a silicone spatula to clean with the waffle iron.
  • Pearl sugar can be purchased in some grocery stores or Amazon.  As a substitute roughly crushed sugar cubes can be used. 
Nutrition Facts
Pumpkin Belgian Waffles
Amount Per Serving (1 g)
Calories 410 Calories from Fat 234
% Daily Value*
Fat 26g40%
Saturated Fat 16g80%
Cholesterol 105mg35%
Sodium 280mg12%
Potassium 142mg4%
Carbohydrates 36g12%
Fiber 2g8%
Sugar 4g4%
Protein 7g14%
Vitamin A 1344IU27%
Vitamin C 1mg1%
Calcium 49mg5%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

This recipe previously posted in 2014.  New photo’s, recipe card, and nutritional information have been added and updated.

You May Also Love

Pumpkin Apple soup in a bowl
o-Knead Pumpkin Pecan Bread
bagels stacked in wire basket
Pumpkin Chocolate Chip Cookie Ice Cream

 

Share this:

  • Click to share on Twitter (Opens in new window)
  • Click to share on Facebook (Opens in new window)

Related

Filed Under: Breakfast, Dessert Tagged With: autumn breakfast, belgian waffles, Breakfast, pumpkin, pumpkin waffles

Previous Post: « Southern Peach Cobbler
Next Post: Simple Pumpkin Coconut Bisque »

Reader Interactions

Comments

  1. Vivian says

    September 25, 2016 at 1:33 am

    I have the dough made and in the fridge for Sunday morning, a question…do I grease the waffle iron?

    Reply
  2. Lester says

    December 22, 2015 at 4:27 pm

    I did this recipe last Sunday. I must say the taste is great. My kids left nothing on the plate for us.

    Reply
    • Janet Barton says

      December 22, 2015 at 7:18 pm

      Such a welcoming comment. You're kids have great taste. Thank you so much.

      Reply
  3. Son Nguyen Truong says

    September 12, 2015 at 12:07 pm

    The taste is as awesome as it looks, as awesome as you have made them. Thanks for sharing.

    Reply
    • Janet Barton says

      September 15, 2015 at 1:33 pm

      Thanks for your kind comment.

      Reply
  4. shelly says

    April 13, 2015 at 5:26 am

    Kaitlynn came home raving about your waffles. Is this the recipe you used tonight?

    Reply
    • Janet Barton says

      April 13, 2015 at 8:03 pm

      Yes and no. I used this recipe but didn't add the pumpkin or spices and used 3/4 c milk. Call me and I can give you the recipe.

      Reply
  5. Anonymous says

    January 5, 2015 at 9:17 pm

    What brand Waffle Maker do you use ??? DO u grease the waffle pan for each time ??? I am in love with your pictures and detailed post. Thank u 🙂

    Roseann

    Reply
    • Janet Barton says

      January 6, 2015 at 6:41 pm

      Thank you for your kind comment, Roseann. My waffle maker is a Kitchenaid. It is a double sided waffle iron that can cook two at once. I love it. I purchased it over about 10 years ago from Williams-Sonoma.

      Reply
  6. Anonymous says

    October 9, 2014 at 10:26 am

    Hi,

    How come I haven't found your blog earlier??!! Well, you might be able to hear my ooohs and aaaahs crossing the Atlantic right now. I'll just convert to metric and then get started on your recepies. Fantastic pictures and easy to follow instructions.
    Thank you!

    Anna
    Stockholm, Sweden

    Reply
    • Janet Barton says

      October 9, 2014 at 10:36 pm

      Hi Anna, you just completely made my day. I'm so glad you found me. I used to convert my recipes, but I was told me conversions were off. So sorry. I need to rethink the idea. Thank you so much for your kind comment.

      Reply
  7. Janet Barton says

    October 7, 2014 at 1:40 pm

    Thanks, Kristen. They're killer.

    Reply
  8. kbeech1 says

    October 7, 2014 at 5:23 am

    These were amazing!!! I love your recipes!!!! Thanks so so much!!!!

    Reply
  9. Amber says

    October 6, 2014 at 8:55 pm

    Where did you get the pearl sugar? Is there a brand that you prefer? I am excited to make these.

    Reply
    • Janet Barton says

      October 7, 2014 at 1:41 pm

      I purchased my through Amazon. Lars Belgian Pearl Sugar. Here is the link: http://www.amazon.com/Lars-Own-Imported-Belgian-Pearl/dp/B001LDAE4C/ref=sr_1_1?ie=UTF8&qid=1412689250&sr=8-1&keywords=lars+pearl+sugar

      I have found it at local grocery stores in Utah. I hope this helps.

      Reply
  10. Lori says

    October 3, 2014 at 3:42 pm

    Looks so yummy!!

    Reply
    • Janet Barton says

      October 7, 2014 at 1:42 pm

      Thanks, Lori. They are amazing.

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

About Me

Janet Barton

Hi I'm Janet and this is where I share my delicious made-from-scratch seasonal recipes that I make at home for my family every day.

I believe cooking from scratch, using unprocessed and whole foods is an important part of healthy eating. My goal is to help you create amazing recipes by providing easy step-by-step photos and instructions.

Read More »

Trending Recipes

  • No-knead Crusty Bread in a Dutch oven No-knead Crusty Bread
  • Lemonade and raspberry lemonade in tall glasses Old Fashioned Lemonade
  • Lemon Curd Ice Cream in bread pan with spoon Lemon Curd Ice Cream
  • California veggie sandwich with fresh herb mayo California Veggie Sandwich with Fresh Herb Mayo
  • Glass of almond milk with 2 gray striped straws on wood board with container of almond milk in background Quick Homemade Almond Milk
  • Cheddar Cheese Rolls arranged on a plate Cheddar Cheese Rolls
  • Several chocolate drop cookies on white background Chocolate Drop Cookies
  • vanilla and chocolate party cakes for kids Vanilla and Chocolate Party Cakes for Kids
  • Artisan No-knead Bread
  • chocolate cupcake with strawberry icing with whole strawberry on top Strawberry Swiss Meringue Buttercream

Subscribe to our email list for exclusive tips and recipes

  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter

Latest on Instagram

simplysogood

Mini Cadbury eggs are my Easter addiction so why n Mini Cadbury eggs are my Easter addiction so why not toss a handful into this amazing malted milk chocolate ice cream?🍦Heavenly milk chocolate ice cream is just six ingredients away 👉🏼 click the link in my bio!
Speaking of Orange Rolls... here is another recipe Speaking of Orange Rolls... here is another recipe you could try this Easter weekend!! 🍊These buttery gooey orange rolls are so easy to make — Just mix the dough in the evening and refrigerate overnight! The next morning roll, shape, and bake, DEVOUR!
Springtime and citrus go so well together don’t Springtime and citrus go so well together don’t you think!? 🍊 The fresh orange zest in the glaze brightens up these typical butterflake rolls — You’re going to love them! Click the link in my bio to read through these helpful tips that will make your orange-glazed butterflake rolls a melt-in-your-mouth success!
Nothing says Easter weekend more than Carrot Cake Nothing says Easter weekend more than Carrot Cake 🥕🍰 This family recipe is filled with pineapple, coconut, and walnuts making this cake incredibly moist and flavorful! I topped the cake with a honey-sweetened cream cheese icing for the win!
How cute are these little French shortbread Miffy How cute are these little French shortbread Miffy Petit Beurre cookies?🐰This simple little cookie, not too sweet not too rich, melts in your mouth — perfect for an Easter basket treat!
Try to resist slicing this delicate Easter bread b Try to resist slicing this delicate Easter bread before it has completely cooled! This no-knead brioche dough makes this chocolate and pecan swirled Easter bread so simple to make! Oh! And if by chance you have leftovers, try making Easter bread french toast!
I love creating food with seasonal foods and with I love creating food with seasonal foods and with what I can find growing in my garden and around my yard 💜This kale bowl, marinated beets, fruit, and pansies has easily become my favorite salad bowl! It’s loaded with flavors and nutrition.
It IS possible to have an extremely moist Banana N It IS possible to have an extremely moist Banana Nut Bread while using whole wheat flour! 🍞🍌 I add applesauce and avocado oil so the banana bread bakes up moist and retains the nutty flavor of whole grains!
My family’s goal for March is to get in those gr My family’s goal for March is to get in those greens!! This Quinoa Stuffed Avocado Makes a perfect lunch 🥑 The quinoa and kale stay fresh in the refrigerator for a few days, so I just make a big batch to eat from throughout the week! Just need to slice an avocado!
Load More... Follow on Instagram


Footer

Featured on

The Daily Meal Logo The foodgawker-logo reddit Logo BuzzFeed Logo halfbaked Harvest Logo Browneyed Baker Logo BLOGHER Logo FOOD52 Logo University of Washington Logo sheknows Logo

Copyright © 2021 Janet Barton
Privacy Policy