Equipment
- Waffle Maker
Ingredients
- 1 Spice Cake Mix
- 15 Oz Pumpkin Puree
- 3 Large Eggs
- 4 Cups Powdered Sugar 480 Grams
- 1/3 Cup Maple Syrup
- 1 Cup Unsalted Butter
- Pinch of Salt
Instructions
- Preheat your waffle machine and spray with cooking spray.
- In a large bowl, blend together the cake mix, pumpkin puree, and eggs until completely combined.
- Pour the batter into the hot waffle machine and cook according to the manufacturer’s directions. Our machine takes ½ cup of the batter and cooks for 2 minutes. (See note)
- In a medium bowl, add the powdered sugar, butter, maple syrup, and salt. Blend until completely smooth. The frosting will be thick. Add the frosting to a piping bag and set aside. (See note)
- After the waffles have cooled, take a piece of the waffle and pipe frosting to cover it completely, and then top it with another piece. Continue this until all whopping pies have been made. Then enjoy!
Notes
- We used the 3rd setting on our waffle machine to keep the waffles nice and soft but cooked through. It only took 2 minutes total. These are best eaten soft; the texture should be cake-like.
- If you don’t have piping bags, you can use a sandwich bag and just cut a corner of it. Adding the frosting to a bag helps to put the frosting on the waffle without breaking it.
- If you want your frosting a little thinner, you can add a tablespoon of milk until you get the desired consistency.
- These are delicious as is but are even better with a drizzle of chocolate and chopped pecans.
- For the chocolate drizzle, you would melt 1 cup semi-sweet chocolate chips and 1/2 tablespoon coconut oil.
- The waffles and frosting can be made in advance and then assembled when ready to eat.
- Store the waffle whoopie pies in an airtight container in the fridge for up to 5 days.
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