3 Tips for Overnight Pumpkin Pecan Waffles

It’s that time of year again – Fall – when our thoughts and tastes turn to all things pumpkin! In today’s post it’s my pleasure to share a wonderful pumpkin recipe with you – Overnight Pumpkin Pecan Waffles!

Overnight Pumpkin Pecan Waffles are fluffy, golden-brown waffles made with a batter containing yeast, which gives them a great texture, and flavored with pumpkin, pumpkin pie spice and chopped pecans. The batter is mixed the night before you plan to cook the waffles then  covered and allowed to stand overnight at room temperature to allow the batter to rise. In addition, eggs and pecans are not added to the batter until the morning you plan to make the waffles.

The Recipe

Overnight Pumpkin Pecan Waffles
Yields 5
Fluffy, golden-brown waffles made with pumpkin, pumpkin pie spice, chopped pecans and raised with yeast. The batter is mixed the night before the waffles are to be served.
Write a review
Save Recipe
  1. 1/2 cup warm water (105-110 degrees F.)
  2. 1 packet of active dry yeast (2-3 teaspoons)
  3. 1 cup milk
  4. 1/2 stick unsalted butter (1/4 cup)
  5. 1/3 cup packed brown sugar
  6. 1 teaspoon pumpkin pie spice
  7. 1/2 teaspoon salt
  8. 1 cup canned pumpkin puree
  9. 2 cups all-purpose flour
  10. 2 large eggs
  11. 2/3 cup finely chopped pecans
  12. Maple Syrup
  1. Combine warm water and yeast and let stand until slightly foamy, about 10-15 minutes.
  2. In a small saucepan, heat butter and milk over medium heat until butter melts. Remove from heat and stir in sugar, pumpkin pie spice, salt and pumpkin puree.
  3. Add yeast to pumpkin mixture, then whisk in the flour until combined.
  4. Cover and let stand overnight at room temperature. (Batter may be covered and refrigerated for up to 3 days.)
  5. Preheat waffle iron. Whisk eggs into batter, then fold in the pecans. Make waffles according to manufacturer's instructions. Serve with maple syrup.
  1. Note: Batter may be covered and refrigerated for up to 3 days. What a nice holiday breakfast this would make to serve family and/or guests!
SILVER FOODIE http://www.silverfoodie.com/

 3 Tips for Successful Overnight Pumpkin Pecan Waffles

First, make sure the water is the correct temperature in which to dissolve the yeast. Use a food thermometer and make sure the water temperature is not too hot or the yeast may be inactivated instead of activated! For this recipe, the temperature should be around 105-110° F. Allow the yeast 10-15 minutes to become foamy. If it doesn’t foam up at all, then the yeast is probably no longer good.

Check water temperature with a food thermometer.

Secondly, when heating the butter and milk together, be sure to use medium heat. Remove the milk mixture from the heat source as soon as the butter is melted and let it sit for a few minutes before adding in the yeast. Again, if the milk mixture is too hot, the yeast may be destroyed by the excess heat. The food thermometer may be used to check the temperature of the milk mixture as well.

Thirdly, be sure to cover the batter and let it stand overnight at room temperature, probably on the counter in your kitchen. Do not add the eggs until the next morning! The batter may be covered and refrigerated for up to 3 days. When ready to cook the Overnight Pumpkin Pecan Waffles, whisk in the eggs and then fold in the chopped pecans.

Did You Know?

Pumpkins belong to the same family as winter squash. Now grown all around the world, pumpkins originated in North America. One of the most popular crops in the United States, 1.5 billion pounds of pumpkins are produced here annually. Pumpkins are associated with harvest time and pumpkin pie is the traditional dessert served at Thanksgiving in the United States and Canada.

Providing 26 calories per 3.5 ounces as well as fiber, pumpkins are a healthy food and versatile in their uses for cooking. Pumpkins are a good source of Vitamin A related to their beta carotene content. In 2003 Starbucks introduced Pumpkin Spice Latte which started a real trend in pumpkin-flavored food products.

If you’d like to see more Silver Foodie recipes using pumpkin, click on one of the below links.

Cinnamon Pumpkin Flan

My Grandmother’s Praline Pumpkin Pie

I hope you’re enjoying some great Fall weather wherever you live! Make some Overnight Pumpkin Pecan Waffles soon! By the way, if you like bacon, have some with the Overnight Pumpkin Pecan Waffles! Delicious!

Remember to Savor the Flavor!


*If you’d like to receive new Silver Foodie posts automatically, please enter your e-mail address in the space under Silver Foodie Updates on the right sidebar. Then click “Sign up.” Thank you!

I share my recipes with many Link Parties throughout the week. For a list of Link Parties in which I participate, click on Link Parties on the header menu bar or scroll down the right sidebar.

A Ravishing Rum Raisin Cheese Ball


Holiday Memories

One of my favorite Christmas memories is connected with Cheese Balls. As I mentioned in a previous post, “Two Favorite Holiday Bar Cookies,” many holiday memories are linked to certain foods and traditions associated with those foods.   For many years, during the Christmas season, my Dad made Cheese Balls, rolled them in chopped nuts, topped each one with a maraschino cherry and wrapped them in plastic wrap.  He’d load them into his station wagon to deliver his gifts to various friends and relatives.  I loved to tag along with him on these trips. He would give each person a Cheese Ball accompanied with a box of Captain’s Wafers, because he thought the Cheese Ball mixture tasted best on Captain’s Wafers!  I always enjoyed being with my Dad and I loved to watch him demonstrate his love, friendship and generosity to others when he presented them with their annual Cheese Ball and Captain’s Wafers!


Rum Raisin Cheese Ball

The Cheese Balls my Dad made were savory, containing port wine cheese and deviled ham. The Cheese Ball I would like to share with you in this post is a “sweet” Cheese Ball – one with raisins, nuts and mini chocolate chips!  I acquired this recipe when I was working in a hospital in Columbia, South Carolina, and our Food and Nutrition Department was asked to prepare it for a hospital fund-raising event.  It was so good it was difficult to stop “sampling” it!  

It is best to make Rum Raisin Cheese Balls a day ahead to give the flavors time to mingle together well.  If you’re not a fan of rum, you can still make this Cheese Ball by using warm water or other flavorings to plump up the raisins.  

To begin, the raisins are allowed to soak in rum for one and one-half hours to plump them up. (By the way, I prefer golden raisins but the others work fine.)

Assemble the other ingredients while the raisins are plumping – the three packages of cream cheese need time out of the refrigerator to come to a soft consistency for easier mixing. 

The nuts and mini semisweet chocolate chips are measured and set aside until time to join the softened cream cheese in the mixer.  

After the raisins are plump, drain the rum (or other liquid) off the raisins. I find it’s easiest to just pour them into a strainer for this step.  If not well-drained, the raisins will make the Cheese Ball runny.  Add all the ingredients into a mixer bowl and mix until all the ingredients are combined well.  Turn the mixture out onto a piece of waxed paper and shape it into a ball.

Place nuts on a piece of waxed paper or plastic wrap and roll the ball through the nuts to coat the ball.  If there are “bald” areas, simply press some chopped nuts there until the outside surface of the ball is covered in nuts.

Cover the Cheese Ball in plastic wrap and place in the refrigerator, preferably for 24 hours.To serve, add a maraschino cherry on top (just like Dad) and place on a serving platter.  Surround the Rum Raisin Cheese Ball with gingersnaps or other favorite cookies.  

The Printable Recipe

Rum Raisin Cheese Ball
A ravishingly delicious cheese ball, especially when served with gingersnaps! Excellent for holidays and other special events!
Write a review
Save Recipe
  1. 1 1/2 cups raisins
  2. 1/2 cup rum (or warm water or other flavorings)
  3. 3 (8-oz.) packages cream cheese, softened
  4. 3/4 cup toasted pecans plus 1 cup pecans for covering the cheese ball
  5. 1 1/2 cups semisweet mini chocolate chips (or morsels)
  1. Place raisins in rum to soak for an hour and a half.
  2. Allow cream cheese to soften outside the refrigerator.
  3. Drain raisins in a strainer.
  4. Add cream cheese, raisins, 3/4 cup nuts, and mini chocolate chips to a mixer bowl.
  5. Mix ingredients until combined well.
  6. Turn cream cheese mixture out onto waxed paper and shape into a ball.
  7. Put remaining nuts onto waxed paper or plastic wrap and roll the ball through the nuts until the ball is covered with nuts. Press nuts onto any areas that were bare.
  8. Cover ball with plastic wrap and refrigerate for 24 hours to allow flavors to mingle.
  9. Serve on a platter surrounded with gingersnaps.
  1. I prefer golden raisins but others will work just as well.
SILVER FOODIE http://www.silverfoodie.com/
 Rum Raisin Cheese Balls are just great for holiday parties or any special event!  Make one soon, before the holidays escape us for another year!

I love various and assorted crafts and this year I actually took 2 jewelry-making classes.  In my next post, I’d like to share information on how to make Candy Cane Earrings, a great last-minute gift idea that crafters can make for their friends!  

Remember to Savor the Flavor!


**If you’d like to receive future posts from Silver Foodie automatically, Click Here and complete the form that appears!

For a complete list of Link Parties in which I participate, check out “Link Parties” in the header menu on my Home Page.

How to Make Homemade Cranberry Sauce

Cranberry Sauce Thanksgiving just wouldn’t be Thanksgiving without Cranberry Sauce! Cranberry sauce is another “co-star” having an important and delicious role as part of the supporting cast in the annual grand production we fondly call Thanksgiving Dinner, where a roasted turkey is the “star” of the show.  (See last post … Continue reading →