Categories: Baked Goods

Pumpkin Spice Liège Waffles

Welcome autumn with Pumpkin Spice Liege waffles! Delicious things happen when you marry the perfection of Liege waffles with the fall flavors of pumpkin and spice.

The recipe is adapted from our popular Liege waffle recipe to include pumpkin purée and pumpkin pie spice. Most markets offer a pre-blended pumpkin spice mix which usually include some combination of cinnamon, nutmeg, ginger, clove and allspice. If you have these spices in your pantry, you can easily make your own blend of pumpkin pie spice.

The waffles taste true to the Liege tradition with a bonus. Pumpkin adds both a healthier spin and a gorgeous hue to the dough. Enjoy the waffles with a hot toddy or a steamy latte and you’ll be fortified for the cooling weather.

INGREDIENTS

DIRECTIONS

  1. Gently heat milk until lukewarm. Pour milk into a small bowl and add yeast. Allow several minutes for yeast to dissolve.
  2. Combine flour, eggs, brown sugar, pumpkin purée, nutmeg and salt in large bowl.
  3. Add milk and yeast to the large bowl of ingredients to form the dough.
  4. Add butter (be sure it is at room temperature) to dough. The dough should become a little sticky in texture.
  5. Cover the bowl of dough and allow to rest for 2 to 3 hours. The dough’s volume should double.
  6. Once risen, sprinkle the pumpkin spice onto dough.  Gently mix to allow the air to be released from within the dough. Avoid over mixing and you’ll be rewarded with pretty swirls of spice.
  7. Fold Belgian pearl sugar into the dough.
  8. Divide the dough into 12 roughly palm-sized balls and allow to rest for 15 minutes.
  9. Pre-heat waffle iron and add each individual dough ball to the machine once it has reached cooking temperature. Monitor for doneness and preferred golden color.

Serve alone, with a drizzle of pure maple syrup or a healthy scoop of vanilla bean ice cream. Enjoy immediately or freeze for a treat all fall and winter long!

Serving size: approximately 12 Liege waffles

Print

Pumpkin Spice Liege Waffle

The recipe is adapted from our popular Liege waffle recipe to include pumpkin purée and pumpkin pie spice.

Course Breakfast, brunch, Dessert
Cuisine belgian
Keyword belgian liege waffles, holiday recipes, holiday waffles, liege waffles, pumpkin liege waffles, pumpkin waffles
Prep Time 30 minutes
Cook Time 30 minutes
Proofing Time 2 hours 30 minutes
Total Time 3 hours 30 minutes
Servings 12 Liege Waffles
Author Waffle Pantry

Ingredients

  • 2 cups all-purpose flour
  • 2 cups bread flour
  • 1 cup milk
  • 6 tbsp brown sugar
  • 1 pinch salt generous
  • 2 eggs
  • 2 1/2 tsp instant dry yeast
  • 2 1/2 sticks butter
  • 1 tbsp pumpkin pie spice
  • 1 cup Waffle Pantry Belgian Pearl Sugar
  • 2 tsp vanilla extract
  • 1 pinch nutmeg
  • 5 tbsp 5 tablespoons pumpkin purée

Instructions

  • Gently heat milk until lukewarm. Pour milk into a small bowl and add yeast. Allow several minutes for yeast to dissolve.
  • Combine flour, eggs, brown sugar, pumpkin purée, nutmeg and salt in large bowl.
  • Add milk and yeast to the large bowl of ingredients to form the dough.
  • Add butter (be sure it is at room temperature) to dough. The dough should become a little sticky in texture.
  • Cover the bowl of dough and allow to rest for 2 to 3 hours. The dough’s volume should double.
  • Once risen, sprinkle the pumpkin spice onto dough. Gently mix to allow the air to be released from within the dough. Avoid over mixing and you’ll be rewarded with pretty swirls of spice.
  • Fold Belgian pearl sugar into the dough.
  • Divide the dough into 12 roughly palm-sized balls and allow to rest for 15 minutes.
  • Pre-heat waffle iron and add each individual dough ball to the machine once it has reached cooking temperature. Monitor for doneness and preferred golden color.
Feel free to share this with friends and family:
Lisa at Waffle Pantry

waffle enthusiast,

View Comments

  • Hi!

    I see in the instructions it calls for pumpkin puree but it's not listed in the recipe. How much should be added to the recipe?

    • Hi Marcia,
      Thank you for bringing up the glitch. Please use 5 tablespoons of pumpkin purée and let us know if you have any further questions.
      Your Waffle Pantry team

  • I see in the instructions that it calls for nutmeg in step 2, but nutmeg is not in the ingredient list. How much nutmeg should be added?

    • Hi Tadd! Thank you for noting this out to us. You can go ahead and use one pinch of nutmeg. We have gone ahead and adjusted the recipe as well. Please let us know if you have any further questions. Happy Baking!

    • Hello Luka! You have the option to use whichever milk you prefer. Whole milk is always a good option. :) You can use active dry yeast or instant yeast in our recipes.

      Thanks for your questions!

Recent Posts

A Taste of Sicily: Introducing Our New Italian Pistachio Cream

Indulge your senses with the rich, nutty flavor of our Italian Pistachio Cream. Sourced from…

4 weeks ago

Adding Liege Waffles to Your Menu: How to Prepare and Store Liege Waffle Dough

You are thinking of adding Liege waffles to your menu and are wondering how to…

1 year ago

French Crepes Made Easy With Our Liege Waffle Mix

A French classic, you can now make delicious crepes in 3 easy steps and 10…

1 year ago

Introducing The New Krampouz Mini Brussels Waffle Maker

The Mini Brussels Waffle Maker from Krampouz has finally arrived. This French engineering ingenuity will…

1 year ago

How To Season Your HVD Waffle Iron

Your commercial grade HVD waffle iron comes with cast iron plates that you'll need to…

2 years ago

Matcha Liege Waffle Recipe

Start your day by infusing a classic Liege waffles with an energizing dose of matcha…

2 years ago