Pumpkin Waffle Cookie Treats Recipe

Name: Pumpkin Waffle Cookie Treats
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup canola oil; 1/2 cup dark brown sugar, Packed; 1/2 cup pumpkin puree; 1 teaspoon ground cinnamon; 1/2 teaspoon ground ginger; 1 pinch ground nutmeg; 1 teaspoon vanilla extract; 3/4 cup all-purpose flour; 3/4 teaspoon baking powder; 1/2 teaspoon salt; 1 1/2 cups rolled oats; Ganache; 1 cup semi-sweet chocolate chips; 2 tablespoons soy coffee creamer

Servings: persons

1/2 cup canola oil
1/2 cup dark brown sugar, Packed
1/2 cup pumpkin puree
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1 pinch ground nutmeg
1 teaspoon vanilla extract
3/4 cup all-purpose flour
3/4 teaspoon baking powder
1/2 teaspoon salt
1 1/2 cups rolled oats
Ganache
1 cup semi-sweet chocolate chips
2 tablespoons soy coffee creamer

1
Begin heating up your waffle iron according to the manufacturer's instructions.
2
In a large bowl, whisk together the oil, sugar, pumpkin, and vanilla until smooth. Stir in the flour, baking soda, and salt. Sift the spices, flour, baking powder, and salt into the bowl, and stir well, but be careful not to overbeat the batter. A few lumps are just fine. Finally, add in the oats, and mix just enough to distribute them equally through the batter.
3
Lightly grease your waffle iron before beginning to cook each round. Portion out as much batter in each waffle indent as you would for standard waffles, and spread it out lightly just to make sure it fills the space evenly. Shut the iron and cook for 2 - 5 minutes, depending on your waffle iron, until golden brown all over.
4
Transfer the hot waffle cookies to a wire rack. Repeat with the remaining batter. Once completely cool, prepare the ganache by microwaving the chocolate and soy creamer together in a microwave-safe bowl, in blasts of 30 seconds, stirring thoroughly until smooth. Use a spoon or piping bag to drizzle as desired.
5
Yield varies depending on the size of your waffle iron, but I got about 9 waffle cookies.

849

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1/2 cup canola oil, 1/2 cup dark brown sugar, Packed, 1/2 cup pumpkin puree, 1 teaspoon ground cinnamon, and more.

Yes, Pumpkin Waffle Cookie Treats falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Pumpkin Waffle Cookie Treats

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions