Ginger Snap Pumpkin Gourmet Waffle Sundae


1 1/3 cups Milk

2 eggs

6 Tablespoons Vegetable oil

2 1/2 cups SweetStacks Gourmet Pancake Mix/Waffle Mix

1 teaspoon cinnamon

1/2 teaspoon salt

1/2 cup canned pumpkin

8 scoops Ginger Snap ice cream (or other flavor variety)

1/4 cup crushed Ginger Snap cookies

Caramel sauce (for garnish)


Combine milk, eggs and vegetable oil in a large bowl and whisk ingredients together.

Add the SweetStacks Gourmet Pancake & Waffle Mix, cinnamon, salt and canned pumpkin to the batter and whisk until ingredients are combined. Spray waffle iron with non-stick cooking spray and heat.

Pour 1/4 cup batter onto center of waffle iron and lay a few slices of apple on top of batter.

Bake waffle for about 4 minutes or until golden brown.

Top each waffle with one scoop of ice cream and sprinkle on some graham cracker crumbs. Drizzle with caramel sauce and enjoy the delicious treat!


This recipe was submitted by Stefanie Schmidt from Las Vegas, Nevada. Thank you, Stefanie, for submitting your delicious recipe!

TO STORE: Store leftover waffles in zip lock bags and store in refrigerator or freezer.
TO REHEAT: Heat waffles in toaster or oven until crisp.

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