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Vegan Pumpkin Waffles with cookie dough

November 24, 2013

You can use cookie dough in this recipe to make the waffles even more moist and delicious, which I did because...cookie dough everything! And pumpkin everything too...I really love these pumpkin waffles. They get a little crispy on the outside when they sit for a minute after they're done cooking, but stay moist and delicious on the inside. Plus the waffles are soft enough coming off the waffle iron to roll them into a waffle cone! YES. Enjoy!
*make these gluten free by using a gluten free flour blend in place of the flour.

2 Cups Flour
3 tsp baking powder
1/2 tsp salt
6 Tbsp granulated sugar
1/3 cup cookie dough, we used our Gluten Free Snickerdoodle
1/2 cup pumpkin puree
2 tsp cinnamon
1 1/2 tsp vanilla extract
1/2 cup oil
2 cups almond milk OR So Delicious pumpkin spice coconut milk which is what we used
1/2 cup pecans (optional)

While waffle iron heats...
Combine all the ingredients in a large bowl and mix with a silicone spatula or wooden spoon until fully combined.
Use oil or Earth Balance to coat your waffle iron just before putting the mix on to it. Pour into your waffle iron as you would any waffle, usually about 1/3 cup or 1/4 cup measurement per waffle. Maybe a little more.
*For a waffle cone, just mold the waffle into a cone coming off the iron and put in a skinny cup to hold it's shape until ready to eat with coconut milk ice cream!

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