Pumpkin Pie Waffles

With fall here, I have to share an absolute favorite recipe. They are from Williams-Sonoma website.

5 Tbsp. butter
1 cup pumpkin puree (can use canned)
1/2 cup firmly packed dark brown sugar
1/4 cup sugar
1 1/4 tsp. ground cinnamon
1 1/4 tsp. grated peeled fresh ginger
1/8 tsp. ground cloves
1/8 tsp. freshly grated nutmeg
Pinch of salt
1 1/3 c. flour
1 Tbsp. baking powder
1/2 tsp. baking soda
1 cup milk
1/2 c. sour cream
2 eggs
2 Tbsp. dark rum (if you're all out of rum, add extra vanilla!)
1 tsp. vanilla extract
Vanilla ice cream and/or maple syrup for serving

Preheat waffle iron. If you want to hold the finished waffles until serving, preheat an oven to 200 degrees.

Melt the butter, set aside.

In a large bowl, combine the pumpkin, brown and granulated sugars, cinnamon, ginger, cloves, nutmeg and salt. Using a rubber spatula or handheld mixer, mix together well. Stir in the flour, baking powder and baking soda. The mixture will be thick and a little lumpy. Don't try to smooth it out; just mix until the ingredients are incorporated.

In another bowl, beat together the milk, sour cream, eggs, rum and vanilla. Add the liquid ingredients to the pumpkin mixture and stir until combined. Fold in the melted butter.

Lightly spray or butter the griddle, because the batter is quite sticky. Brush or spray again only if waffles stick after the first one.

Makes 6 - 4 1/2" square Belgian waffles.