Pumpkin Churro Waffles

• 6 tablespoons unsalted butter, melted, divded
• 1 1/2 cups all-purpose flour
• 1 tablespoon baking powder
• 1 1/2 teaspoons pumpkin pie spice
• 1/4 teaspoon salt
• 1 1/2 cups buttermilk
• 1 cup pumpkin puree
• 2 large eggs
• 2 tablespoons brown sugar, packed

FOR THE CINNAMON SUGAR

• 1/4 cup sugar
• 2 tablespoons brown sugar, packed
• 1 teaspoon ground cinnamon

FOR THE CREAM CHEESE GLAZE

• 1/4 cup whipped cream cheese
• 1/4 cup confectioners’ sugar
• 2 tablespoons milk
• 1/4 teaspoon vanilla extract

1. Preheat a waffle iron to medium-high heat. Lightly brush the top and bottom of the waffle iron with 2 tablespoons melted butter.
2. To make the cinnamon sugar, combine sugar, brown sugar and cinnamon; set aside.
3. To make the cream cheese glaze, combine cream cheese, confectioners’ sugar, milk and vanilla in a small bowl until smooth; set aside.
4. In a large bowl, combine flour, baking powder, pumpkin pie spice and salt; set aside.
5. In a large glass measuring cup or another bowl, whisk together buttermilk, pumpkin, eggs, brown sugar and remaining 4 tablespoons butter. Pour mixture over dry ingredients and stir using a rubber spatula just until moist.
6. Pour a scant 1/3 cup of the pumpkin mixture into the waffle iron, close gently and cook until golden brown and crisp, about 4-5 minutes. Working quickly, coat each waffle with cinnamon sugar.
7. Serve immediately, drizzled with cream cheese glaze.