- 1/2 cup canned pumpkin puree
- 1/2 cup white sugar
- 1/4 cup vegetable oil
- 1 medium egg if you are using a bigger egg, only use half
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1 tsp ground cinnamon
- 1/8 tsp salt
- 1/2 tsp baking soda
- 1/2 tbsp vanilla extract
- 1/2 cup semisweet chocolate chips optional, makes the waffles more delicate. You might want to use mini ones
Whisk together pumpkin, sugar, vegetable oil, vanilla and egg in a large bowl. In a separate bowl, whisk together together flour, baking powder, baking soda, ground cinnamon, and salt. Add the flour mixture to pumpkin mixture and stir until combined. Stir in the chocolate chips if using.
Heat waffle iron and spray with oil so waffles don't stick. Take about an ice cream scoop worth of cookie dough and place in the middle of one of the four waffle sections. Repeat with other waffle sections (or you can do one section at a time). Check on batter after 1 minute. When batter is done, it won't be stuck to top of the waffle iron, should be golden brown and be fairly easy to remove. Use a fork to help remove waffles carefully from iron. Best eaten while warm.
Recipe adapted from All Recipes