Are you ready for the incredible flavor of these pumpkin chaffles? They’re decadent and delicious. The flavors are warm and spicy and so perfect for fall.

Slices of pumpkin adorn a stack of waffles drizzled with syrup. Text reads, "Easy Low Carb Pumpkin Chaffles.

How to Make the Best Pumpkin Chaffles Ever

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I’ve been having lots of fun creating a bunch of sweet chaffles with cream cheese. I use real pumpkin to get the best flavor ever. Of course, use canned pumpkin puree if that’s what you have on hand. Just be sure to have pumpkin pie spice or all the components of it to help bring out the flavors.

I love making sweet chaffles with cream cheese instead of mozzarella cheese like traditional chaffles call for. However, cream cheese can be challenging to work with. Even when you leave it out to soften, it doesn’t get super soft. So, I purchased a handheld immersion blender to make the cream cheese work with all the other ingredients.

It’s difficult to get it incorporated into all the other ingredients of your chaffle. Trust me: an immersion blender will make your life a whole lot easier, especially if you make lots of sweet chaffles like I do. Plus, the one I bought came with a detachable whisk attachment. I can use it to make the best homemade whipped cream using heavy cream. Then, I can top my chaffles with it. What a win-win piece of equipment.

You can also use a personal blender like a Nutribullet to whip up all the ingredients if that’s what you have on hand. The point here is whenever working with cream cheese, you’ll need some elbow grease or electric power to get it incorporated. Otherwise, you’ll end up with chunks of unflavored cream cheese throughout your chaffle.

I also gave in and bought a Dash mini waffle maker. They make the perfect round waffles of the perfect proportion. Using my new waffle maker, I was able to get this beautiful stack of Pumpkin Chaffles.

Ingredients

To make the pumpkin chaffles, I used:

2 tablespoons boiled pumpkin (or pumpkin puree from a can)
2 large eggs
1 ounce cream cheese
1 teaspoon vanilla flavoring
1 tablespoon almond flour
1 tablespoon brown sugar monk fruit sweetener
1 teaspoon pumpkin pie spice
1/2 teaspoon baking powder
pinch of salt

Notes

If you’re making lots of chaffles at once — I do this because they freeze so well — stick to the Dash Waffle Maker. It makes four square waffles at once. Just pop them in an air fryer or toaster oven for a few minutes from frozen when you’re ready to enjoy.

I topped with Lakanto maple-flavored syrup to keep things clean and keto.

Pumpkin Chaffles

Pumpkin chaffles are the perfect low carb, keto version of this warm and comforting fall breakfast comfort food. But who says you have to have pumpkin flavor in fall only? Make these any time of the year.

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Course: Breakfast

Cuisine: American

Prep Time: 5

Cook Time: 5

Total Time: 10

Servings:

Calories: 59kcal

Author: Leah Ingram

Equipment

1 Waffle Iron

Ingredients

2 tablespoons pumpkin puree
2 large eggs
1 ounce cream cheese
1 teaspoon vanilla flavoring
1 tablespoon almond flour
1 tablespoon brown sugar monk fruit sweetener
1 teaspoon pumpkin pie spice
1/2 teaspoon baking powder
pinch salt

Instructions

Preheat waffle maker
Blend all ingredients together well
Pour 1/4 cup batter into waffle maker and cook for 3-4 minutes
Cool on a rack to crisp and firm. Top with keto syrup and enjoy!

Notes

If you’re making lots of chaffles at once — and this is something I do often because they freeze so well — stick to the Dash Waffle Maker. It makes four square waffles at once. Just pop them in an air fryer or toaster oven for a few minutes from frozen when you’re ready to enjoy.

I topped with Lakanto maple-flavored syrup to keep things clean and keto.

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