This will make at least 8 waffles; so you can freeze them for the week ahead. Just place a piece of parchment paper between the waffles before placing them in zip-top bags to freeze. On the morning you are ready to eat them, pull them out of the freezer and pop into the toaster!

  • 2 cups all purpose flour
  • 3 teaspoons baking powder
  • 1/4 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon freshly grated nutmeg
  • 1/2 teaspoon allspice
  • 2 Tablespoons sugar
  • 2 eggs, separated 
  • 1 can pumpkin puree
  • 1/2 cup Cabot low fat Greek yogurt
  • 1 teaspoon ground cinnamon
  • 1 cup vanilla soymilk
  • 1 teaspoon vanilla
  • Cooking spray

Spray waffle iron with cooking spray and preheat.  In one bowl, beat egg whites using a hand mixer.  In a separate bowl, mix dry ingredients together, then set aside.  In a large bowl, mix egg yolks, pumpkin, yogurt, vanilla soymilk, vanilla and additional cinnamon together.  Slowly add in dry ingredients, whisking or stirring until combined. Last, using a spatula, carefully fold in beaten egg whites.  Using an ice cream scoop or a ladle, spoon about 1/3 cup of batter per waffle onto the hot waffle iron.  Cook for about 5 or 7 minutes, or until the steam stops coming out of your waffle iron.  Serve with warm caramel sauce.


  • 1 stick of butter
  • 1 cup brown sugar, firmly packed
  • 1/2 cup heavy cream
  • 1 teaspoon vanilla

In a small saucepan, combine brown sugar, butter and whipping cream, and cook over low heat until smooth, whisking to combine.  Remove from heat and stir in vanilla.  Serve warm on top of pumpkin spice waffles.