Name: Cozy Pumpkin Waffles with Salted Caramel
Prep time: 15 min
Cook time: 70 min
Total time: 90 min
Yield: 2
Cuisine: American
Ingredients: 12 gram Baking Powder; 100 gram Whipping Cream 33%; 250 gram Hokkaido Squash; 1 piece Chicken Eggs; 20 gram Maple Syrup; 100 gram Wholegrain Spelt Flour; 3 piece Pear; 180 gram Unsalted Butter; 3 gram Salt; 200 gram Granulated Sugar

Autumn Pumpkin Waffles with Irresistible Salted Caramel

Step-by-step method

Let’s cook

At a glance

You're looking at about 80 minutes total to get crispy, fluffy pumpkin waffles topped with gorgeous salted caramel — the trickiest part is multitasking the waffle maker with caramel preparation, plus managing the sugar's transformation from melting to golden brown without burning it. Making your own pumpkin purée adds time but gives you the best flavor, and the final touch of pears baked with caramel creates an irresistible autumn topping.

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Pumpkin purée

You can make the pumpkin purée just before baking the waffles, or keep a batch stashed in the freezer. Simply cut your favourite pumpkin into pieces and roast at 180°C for about 30 minutes. Then mash or blend the flesh until smooth.

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250 gram
Hokkaido Squash
2/8

Making the batter

Put the eggs and maple syrup in the bowl of a stand mixer and whisk together. You won't get a full foam, but you should end up with a smooth mixture. Add the melted butter, pumpkin purée, flour, baking powder and a pinch of salt.

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1 piece
Chicken Eggs

20 gram
Maple Syrup

80 gram
Unsalted Butter

100 gram
Wholegrain Spelt Flour

12 gram
Baking Powder

3 gram
Salt
3/8

Bake in the waffle maker

Mix everything into a smooth batter. Bake the waffles in the waffle maker. While you're pouring in fresh batter and taking out finished waffles, prepare the caramel on the stove.

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Get the sugar ready

Pour the sugar into a wide stainless-steel pan. Shake the pan so the sugar forms an even layer across the bottom. Start heating it over slightly more than medium heat.

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200 gram
Granulated Sugar
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Heat it through

The sugar will start to melt. Once most of it has melted and it begins to turn golden, give it a stir. Keep stirring until the sugar turns a beautiful golden colour, then take the pan off the heat.
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Making the sauce

Add the butter in small pieces, stirring it in. Heat the cream until hot, then pour it in gradually as well, stirring constantly, ideally with a whisk. Don't worry if you get a few lumps.

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100 gram
Unsalted Butter

100 gram
Whipping Cream 33%
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Caramel with pears

Get out a baking dish with a lid. Add the pears, cut into quarters and cored. Add the caramel lumps to the dish. If you didn't end up with any lumps, pour in two to three tablespoons of caramel instead. Cover with the lid and bake at 200°C for 10 minutes.

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3 piece
Pear
8/8

Serving

The caramel lumps will melt and the pears will release their juices, which mix with the caramel to create an amazing topping for the pumpkin waffles. Serve everything together.

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Step-by-step method

At a glance

Pumpkin purée

For this step

Making the batter

For this step

Bake in the waffle maker

Get the sugar ready

For this step

Heat it through

Making the sauce

For this step

Caramel with pears

For this step

Serving

Autumn Pumpkin Waffles with Irresistible Salted Caramel

Ingredients — what you'll need

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