Regardless of whether or not the weather has dropped by 20 degrees or none at all, fall is most certainly here. If you don’t believe us, step into Starbucks to smell the PSLs or waltz into Trader Joe’s to admire its endless towers of (delicious) pumpkin products.
Speaking of which, TJ’s recently released a new Pumpkin Pie Spice Cookie Butter. Whaaat? Yup, it tastes like pumpkin pie on crack (you can quote us on that), so you can imagine what this waffle stack tastes like: #NOTbasic.
Photo by Eileen Wang
Whether you’re a PSL lover, a waffle lover, or both, this recipe makes possibly the best breakfast anybody can enjoy in the fall. It’s like the more socially acceptable way to eat pumpkin pie for breakfast (because sometimes you just do). There’s no better way to start off a chillier morning than to scarf down a stack of warm waffles. Even if you think you’re too good for pumpkin spice, give this recipe a try and wash it down with a homemade PSL.
Not a waffle fan or waffle-maker owner? Follow the box instructions for a pancake batter, and make pancakes instead. You can thank us later.
Pumpkin Pie Spice Cookie Butter Waffles
Ingredients
Instructions
Prepare waffle mix according to box instructions.
Make waffles according to waffle machine’s instructions.
#SpoonTip: Cook waffles for a minute longer for crunchier waffles.
Bonus #SpoonTip: Keep ready waffles warm and crispy in an oven set at 250°F.
Combine milk, powdered sugar and cinnamon until all sugar is completely dissolved and there are no lumps. Set aside until step 5.
Spread Pumpkin Pie Spice Cookie Butter onto waffle (we won’t tell anyone how much you use).
Drizzle cinnamon icing on top of cookie butter-covered waffle.
For an impressive waffle stack, place another waffle on top and repeat assembly process to your liking. If desired, top with freshly whipped cream.
Dig in and enjoy.