In honor of National Waffle Day and in hopes of bringing on Fall, here is the recipe for our favorite waffles – Pumpkin Spice Waffles. This is a recipe for the O + P archives. I first shared this recipe in 2010 and when I did my blog re-design earlier this year, it was lost in the shuffle. I couple of friends have asked for this recipe, so I thought I’d re-share it. It’s still a really great recipe.

When comfort food is needed, waffles are our the best.  I adapted an Ebelskeiver recipe to make this waffle recipe. I really liked a Williams -Sonoma recipe because of the graham crackers in them. Now, are you ready for all things Pumpkin Spice? Even though it’s still 100 F here, I’m ready, so so ready!

Pumpkin Spice Waffles

1/2 cup graham cracker crumbs
1 cup flour
1/2 cup brown sugar
2 tsp. pumpkin pie spice
1/2 tsp. baking powder
1/4 tsp. salt

2 eggs separated
3 tbsp. butter (melted)
1 cup milk
1 cup canned pumpkin

Combine dry ingredients in a bowl.  Beat the egg white with an electric mixer until stiff peaks form, set aside.  Combine egg yolks, milk, and butter.  Pour the egg and milk mixture into the dry ingredients and mix until just combined (it will still be lumpy).  Alternate adding 1/2 the eggs white and 1/2 the pumpkin until combined.  Cook waffles in waffle iron according to your iron (probably spray your iron with a non-stick cooking spray).  Top with Cinnamon Ice Cream and Candied Pecans.

Cinnamon Ice Cream

1 egg
1/3 cup sugar
3/4 cup milk
3/4 cup cream
1 tsp. vanilla
1 tsp. cinnamon

Mix well and put in ice cream freezer.  Prepare ice cream according to your freezer.

Candied Pecans

1/2 cup sugar
1/2 cup whole pecans

Put the sugar into a small non-stick fry pan.  Heat sugar until in turns to a liquid.  Before it begins to turn a golden color, add in the nuts and stir.  Make sure the nuts are completely coated and the sugar begins to turn slightly golden.  Pour nuts onto parchment paper and allow them to cool.