Pumpkin Waffles with Pumpkin Cream and Buttermilk Syrup

I made this and posted it on my blog last October, but it was so delicious I made it again for Conference brunch and it was better than I had remembered so I thought I would put it here for all to enjoy again! Super Yummy and EASY!


Pumpkin Waffles:
2 1/2 Cups Flour
1/3 Cup Brown Sugar
2 1/4 tsp Baking Powder
1 tsp Baking Soda
1/2 tsp Salt- Ooops I actually forgot to use salt but it calls for unsalted butter which I didn't have so it balanced out...
2 tsp Cinnamon
1 tsp Ground Ginger
1/4 tsp Ground Cloves
* Mix dry ingredients together in a large bowl, in separate bowl mix following wet ingredients
4 Eggs
1 Cup Milk
1 Cup Buttermilk
1 Cup Canned Pumpkin
3/4 Stick Unsalted Butter
* Add wet ingredients to dry, stir well and make your waffles!
Pumpkin Cream Topping-
1 small pkg Instant Vanilla Pudding
1 15 oz can Pumpkin
1 tsp Pumpkin Spice
* Mix ingredients well, fold in 1 16 oz tub Cool Whip
Buttermilk Syrup-
1 Cup Sugar
1 Stick Butter
1/2 Cup Buttermilk
1/2 tsp Baking Soda
1 tsp Vanilla
*Add all ingredients except vanilla to large pot and bring to boil- this gets very foamy and quadruples in size- Boil for two minutes, remove from heat and add vanilla. Stir until the foam goes down otherwise the foam hardens and stays separated. If there is one thing I recommend making this month, this is it!