The Best Homemade Pumpkin Spice Eggo Copycat Waffles (Dairy-Free & Freezer-Friendly!)
These homemade dairy-free pumpkin spice Eggo copycat waffles are made with real pumpkin purée, dairy-free cream cheese, brown sugar, and warm pumpkin pie spice. Designed for big batch freezer meal prep, they're a delicious fall breakfast that can be cooked ahead and reheated straight from frozen!
Print Recipe
Equipment
- Dash mini waffle maker or another waffle maker
- 2 large mixing bowls
- Electric hand mixer
- Whisk
- Silicone spatula
- Measuring cups and spoons
- Cooling racks
- Baking sheets
- Freezer-safe bags or airtight containers
Ingredients
- 4 cups all-purpose flour
- 4 tsp baking powder
- 1/2 cup white granulated sugar
- 1/2 cup brown sugar
- 8 oz dairy-free cream cheese softened
- 3 tbsp pumpkin pie spice
- 1 tsp salt
- 4 large eggs
- 1 1/2 cups unsweetened almond milk or other plant based milk you prefer
- 4 tsp vanilla extract
- 1/2 cup Country Crock Avocado Oil Plant Butter softened (or other plant based butter)
- 15 oz pumpkin purée (1 can)
Instructions
Prepare the Ingredients
- Allow the dairy-free cream cheese and Country Crock Avocado Oil Plant Butter to soften at room temperature until they're easy to mix. Gather and measure the remaining ingredients. The plant butter should be softened, not melted.
Combine the Dry Ingredients
- In a large mixing bowl, whisk together the all-purpose flour, baking powder, white sugar, brown sugar, pumpkin pie spice, and salt. Break up any large lumps of brown sugar and make sure the ingredients are evenly distributed. Set aside.
Beat the Cream Cheese and Plant Butter
- In a second large mixing bowl, combine the softened dairy-free cream cheese and softened plant butter. Beat with an electric hand mixer until the mixture is reasonably smooth and well combined, scraping down the sides of the bowl as necessary.
Add the Remaining Wet Ingredients
- Add the pumpkin purée, eggs, almond milk, and vanilla extract to the cream cheese mixture. Mix until the ingredients are thoroughly incorporated. The mixture may appear thicker than an ordinary waffle batter because of the pumpkin and dairy-free cream cheese.
Combine the Wet and Dry Ingredients
- Gradually add the dry ingredients to the wet mixture in two or three additions, mixing gently between each addition. Stop once the flour is incorporated and no large pockets of dry ingredients remain. Avoid overmixing. The finished batter should be thick and scoopable rather than thin and pourable.
Rest the Batter
- Allow the batter to rest for approximately 5 minutes while you preheat your waffle maker. This gives the flour time to absorb some of the moisture. The batter may thicken slightly during this time.
Preheat the Waffle Maker
- Preheat your Dash mini waffle maker according to the manufacturer's instructions. If necessary, lightly grease the cooking surface with a suitable dairy-free oil or cooking spray. Set out cooling racks for the finished waffles.
Cook the Waffles
- Scoop approximately 1/8 cup of batter into the center of the preheated Dash mini waffle maker. If necessary, gently spread the thick batter toward the edges. Close the lid and cook until the waffle is set, lightly golden, and cooked through in the center. Pumpkin waffles may need longer than ordinary waffles because of their additional moisture. Use the first waffle to determine the best batter quantity and cooking time for your machine.
Cool on Wire Racks
- Carefully remove the cooked waffle and transfer it to a wire cooling rack. Avoid stacking hot waffles, as trapped steam can make them soggy. Repeat with the remaining batter until all the waffles are cooked.
Freeze for Later
- Allow the waffles to cool completely. Arrange them in a single layer on parchment-lined baking sheets and freeze until firm, approximately 1 to 2 hours. Transfer to labeled freezer-safe bags or airtight containers and store in the freezer for up to 3 months for best quality.
Notes
- Batter Consistency: This batter is intentionally thicker than traditional waffle batter. The pumpkin purée contributes moisture while replacing some of the additional almond milk that would otherwise be needed. Don't automatically add extra milk. If the mixture is too stiff to spread, add almond milk 1 tablespoon at a time.
- Pumpkin: Use 100% pumpkin purée, not pumpkin pie filling.
- Cream Cheese and Plant Butter: Both should be softened before mixing. Do not melt the plant butter.
- Waffle Size: Approximately 1/8 cup of batter is the starting amount for a Dash mini waffle maker. Adjust according to your machine and the thickness of the batter.
- Cooking Time: Pumpkin waffles may take longer to cook than plain waffles. Make sure the centers are fully set before removing them.
- Dairy Allergies: Check the ingredient labels and allergen information on all packaged products to ensure they're suitable for your family's dietary needs.
- Estimated Yield: Approximately 56 to 64 mini waffles. Confirm the final yield after cooking.
Storage
- Refrigerator: Store cooled waffles in an airtight container for up to 3 to 4 days.
- Freezer: Freeze cooled waffles individually before transferring them to freezer-safe bags or containers. Store for up to 3 months for best quality.
Reheating From Frozen
- Toaster: Toast directly from frozen until heated through.
- Toaster Oven: Reheat at 350°F for approximately 4 to 6 minutes.
- Air Fryer: Reheat at 350°F for approximately 3 to 5 minutes.
- Microwave: Heat individual mini waffles for approximately 20 to 30 seconds, adding more time if needed.
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Servings: 64 ( 56 - 64 mini waffles )
Cost: $6.50