Go Back
+ servings
overhead shot of waffles on a black plate
5 from 3 votes

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



  • 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


  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.