Pumpkin Waffles with Cream Cheese Syrup: Improv Challenge

Pumpkin Waffles with Cream Cheese "Syrup"

This month’s Improv Challenge, formerly hosted by Sheryl of The Lady Behind the Curtain,  was to come up with a recipe using pumpkin and cream cheese. Sheryl suddenly dropped her blog, email, everything, leaving all of us a bit worried about her.   With no means of communicating with her, I decided to continue the Improv Challenger here at Frugal Antics of a Harried  Homemaker.  Anyone can join (just click on my improv page) and post with us in the future.  The object of the challenge is to take two ingredients and come up with something amazing.  Sheryl already assigned November: pumpkin and cream cheese as well as December: eggnog and cranberries and January: lemons and sour cream. February will be carrots and ginger.

Pumpkin Waffles with Cream Cheese "Syrup"

If I were incredibly on the ball, I would have come up with something exotic like a vegetarian Pumpkin Pot Pie in a Cream Cheese based crust or maybe even a Pumpkin Donut filled with Cream Cheese.  However, real life demands that I feed five children.  And my kids love waffles.  I used the same cream cheese “syrup” here that I used on the cake mix pancakes a few weeks back.  That stuff is pretty fabulous.  I think I could serve it straight onto my kids hands and they would be happy just licking it off.  Not a pretty thought, but still, I think they’d all like it.

 (adapted from Southern Living)

5.0 from 1 reviews
Pumpkin Waffles with Cream Cheese Syrup: Improv Challenge
  • 2 cups flour
  • 1 Tbsp baking powder
  • 1 tsp salt
  • 1 tsp cinnamon
  • ½ tsp ground cardamon
  • 3 eggs, separated
  • 1¾ cups milk
  • ⅓ cup oil
  • ½ cup canned pumpkin
  • Cream Cheese "Syrup"
  • 3 Tbsp cream cheese
  • 3 cups powdered sugar
  • ½ tsp vanilla
  • enough milk to make a thick, syrup consistency
  1. Combine dry ingredients in a bowl.
  2. Add the egg yolks, milk, oil and pumpkin and stir until just combined.
  3. Beat the egg whites in a separate bowl until they form stiff peaks.
  4. Fold the egg whites into the pumpkin mixture.
  5. Cook the waffles in a hot, greased waffle iron until done.
  6. Beat the cream cheese and powdered sugar.
  7. Add the vanilla along with about 2 Tbsp milk and beat.
  8. Add extra milk until you get the desired consistency.



One thought on “Pumpkin Waffles with Cream Cheese Syrup: Improv Challenge

Leave a Reply

Your email address will not be published.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

Rate this recipe: