Name: Pumpkin Chaffles
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Yield: 5
Ingredients: 2 tbsp boiled pumpkin (or pumpkin puree from a can); 2 large eggs; 1 oz cream cheese; 1 tsp vanilla flavoring; 1 tbsp almond flour; 1 tbsp brown sugar monk fruit sweetener; 1 tsp pumpkin pie spice; 1/2 tsp baking powder; pinch of salt

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.

I’ve been having lots of fun creating a bunch of sweet chaffles with cream cheese and this is one of them. I use real pumpkin to get the best flavor ever but you can 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.

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How to Make the Best Pumpkin Chaffles Ever

Because I love making sweet chaffles with cream cheese instead of mozzarella cheese like traditional chaffles call for, I’ve purchased a handheld emersion blender to make the cream cheese work with all the other ingredients. Cream cheese, even when left out to soften, just doesn’t like to play.

It’s difficult to get it incorporated into all the other ingredients of your chaffle so an emersion blender will make your life a whole lot easier, especially if you make lots of sweet chaffles like I do. Plus the whisk that my blender came with makes the best homemade whipped cream to top your chaffles from heavy cream and the tiny little milk frother is perfect for bulletproof coffee and dalgona coffee. 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 so you don’t end up with chunks of unflavored cream cheese throughout your chaffle.

I also gave in and bought a Dash mini waffle maker to 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. You like my photo skills trying to catch the syrup as it flows onto my stack?

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 that makes four waffles at once. Just pop them in an air fryer for a few minutes from frozen when you’re ready to enjoy.

To make the pumpkin chaffles, I used:

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

I topped with honey because I still have a bit of honey every now and then. I believe it to be healthy especially when using raw, local honey. But you can use Lakanto maple-flavored syrup to keep things clean and keto.

Check out all my keto waffle recipes here.