Pumpkin Pie Waffle Cake

• • Heat up your waffle maker.
  • In a mixing bowl, add in the flour, cornstarch, baking powder, salt, brown sugar, cinnamon, nutmeg, ginger and clove. Stir to combine.
  • Separate the egg yolks and whites.
  • Beat the egg whites on high until stiff peaks form. Set aside.

• Add the buttermilk, egg yolks, melted butter, vanilla bean paste and pumpkin into the dry ingredients. Mix with the hand mixer until incorporated.
• Fold in the stiff egg whites. The mixture will be slighly lumpy.
• Scoop about ¾ to 1 cup of the batter into the waffle maker. I quickly spread my batter to the edges of the waffle maker before shutting it.
• Let the waffles cook until done. Mine took about 5 minutes to crisp up.
• I layed my waffles out on a piece of wax paper and did not stack them. This was so they didn’t get super soft.
• Let the waffles cool completely before stacking them and adding the maple buttercream.

Maple Buttercream

• In a mixing bowl, add butter and cream cheese. Mix on medium/high until smooth and combined.
• Add in the maple extract and powdered sugar. Mix on low until just combined. Turn the mixer to medium/high and beat for another minute until fluffy.
• Place in a disposable bag with a coupler.
• Place a waffle on a cake stand. Pipe a nice layer of buttercream on the top of the waffle. Add another waffle. Repeat with the remaining waffles. I used 5 waffles all together.
• Place in the fridge to chill for about 1 – 2 hours.

Butter Pecan Glaze

• In a small saucepan, add in the butter, brown sugar and chopped pecans. Place over medium heat and let butter melt.
• Let the sugar melt and come together with the butter. Stir occasionally. It will take about 5 – 7 minutes.
• Remove from the heat and add the bourbon. Stir to combine. It will bubble and get frothy.
• Pour the hot mixture onto the chilled waffles.
• Cut and serve.