If you are on team Pumpkin Spice, these Pumpkin Waffles will satisfy your pumpkin cravings. They have the perfect texture – crisp at the edges with a soft and fluffy center. Try them topped with Honey Butter, maple syrup, and chopped pecans for the perfect combination of Fall flavors.
These pumpkin waffles have more flavor than any waffle recipe I’ve ever made – plenty of pumpkin flavor and just the right amount of cinnamon and pumpkin spice.
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If you loved our classic Waffle Recipe and the classic flavors of Pumpkin Pie then break out the pumpkin puree because you have to try this Pumpkin Waffles recipe. This will surely become one of your favorite autumn breakfasts.
Homemade Pumpkin Waffles
We love waffles for breakfast. I love that they are easy to make, easy to freeze, and taste great reheated, perfect for busy mornings. We love quick breakfasts like Overnight Oats and since this pumpkin waffle recipe is freezer-friendly, they are a great make-ahead option. Pop a frozen waffle into the toaster and they’re ready to go (see below for more make-ahead tips).
The pumpkin spice, with flavors of cinnamon, nutmeg, ginger, cloves, and allspice, turns your traditional waffle recipe into a flavorful way to embrace the Fall season. You will hardly be able to wait for them to cook, as the pumpkin spice aromas fill your kitchen (good thing they cook fast, in about 4 minutes).
Ingredients for Pumpkin Waffles
With just a few tablespoons of sugar, these waffles are not super sweet, but they have so much flavor from the spices- you’re going to love them!
- Eggs – Add protein and fluffiness to your pumpkin waffles
- Sugar – Just a tiny bit for texture, you can add sweetness with your toppings (see our favorite topping options below)
- Pumpkin puree – I prefer Libby’s brand. It has the most concentrated flavor and color.
- Milk – I prefer whole milk, but you can use skim milk or almond milk if you prefer
- Vanilla extract – Try our Homemade Vanilla recipe for the best flavor
- Flour – All-purpose, or use gluten-free flour to make gluten-free pumpkin waffles
- Baking powder – helps the waffles rise (I recommend aluminum-free baking powder)
- Spices – Pumpkin pie spice and cinnamon add cozy flavors of Fall
- Salt – balances the sweetness
- Unsalted Butter – Melted, adds moisture to the waffles
Substitutions
To make these vegan, or dairy-free, you can use almond milk, vegetable, or coconut oil as a one-to-one replacement for the melted butter, and your favorite commercial egg replacement.
How to Make the Best Pumpkin Waffles
- Preheat your waffle iron – Per the manufacturer’s instructions.
- Mix wet ingredients – In a large mixing bowl, whisk together eggs and sugar until well blended. Add pumpkin, milk, and vanilla and whisk together.
- Mix dry ingredients – In a separate large bowl, whisk together flour, baking powder, pumpkin spice, cinnamon, and salt. Whisk dry ingredients into wet ingredients, mixing just until moistened. Add in melted butter, whisking just until incorporated. The batter will be lumpy (be sure not to over-mix).
- Grease your waffle iron – If your waffle iron does not have non-stick grates, be sure to thoroughly coat the grids with non-stick cooking spray.
- Cook – Using a ladle, add about 1/3 cup of batter to the center of each grid on the waffle iron (the amount will vary depending on your waffle maker and a Belgian waffle maker will require more batter). Cook until the waffles are golden and crisp, about 3-4 minutes. Repeat with the remaining batter. Serve with maple syrup or your favorite waffle toppings.
Pro Tip
Pre-heating your waffle iron is the key to consistent waffles with the perfect texture. To get the crispy outside and fluffy centered waffles, add batter to the waffle iron only after it’s fully preheated. It’s a good idea to let your waffle iron reheat for a minute between batches.
Common Questions
Pro Tip:
To keep waffles warm until ready to serve, preheat your oven to 200°F. As the waffles come off of the waffle iron, place cooked waffles on a wire rack and transfer to the warm oven.
What to Serve with Pumpkin Waffles
We love to enhance the Fall spices in this recipe with a little sweetness. Our favorite way to top these waffles is with:
- Cinnamon Honey Butter
- Real maple syrup
- Toasted and chopped pecans
- Powdered sugar
- Almond butter
- Honey
- Whipped cream
- Diced apples and cinnamon
You could also make this a dessert recipe by adding a scoop of vanilla bean ice cream and a drizzle of Caramel Sauce on top of your warm pumpkin waffles.
How to Toast Pecans
Heat your oven to 350°F. Arrange your pecans in a single layer on a baking sheet and toast for 8-10 minutes, being sure to flip them halfway through. Keep an eye on them, as they can burn quickly. Cool and then transfer to a cutting board and make rough chops with a knife. You can also toast pecans on a dry skillet for a few minutes, tossing frequently until golden.
Make-Ahead
We love having leftover waffles because they freeze so well. Let your waffles cool on a wire cooling rack to prevent the steam moisture from making the waffles soggy and help to prevent freezer burn. Allow them to cool completely at room temperature before storing.
- To Refrigerate: Stack your waffles in an airtight container with parchment paper between the waffles to prevent them from sticking together. They will stay fresh for up to 3 days in the refrigerator.
- Freezing: Stack the waffles, separated by parchment paper, in a freezer-safe bag, wrap with aluminum foil, or use a vacuum sealer. Freeze for up to 2 months.
- To Reheat: To enjoy a crisp waffle, toast your refrigerated or frozen waffles in the toaster oven, air fryer, or directly on an oven rack and bake at 350°F for 8-10 minutes.
This pumpkin waffle recipe will satisfy your pumpkin spice craving at any time of year – before the coffee shops even declare it to be pumpkin spice season – but they are especially tasty and cozy during the colder months.
More Pumpkin Recipes
This Pumpkin Waffles recipe is a great way to use leftover pumpkin puree. If you are ready for a seasonal pumpkin-themed baking marathon, be sure to check out these other amazing pumpkin recipes.
- Pumpkin Cheesecake
- Mini Pumpkin Pies
- Moist Pumpkin Bread
- Soft Pumpkin Cookies
- Pumpkin Cupcakes
- Easy Pumpkin Cake
Pumpkin Waffles Recipe
Ingredients
- 2 large eggs
- 3 Tbsp granulated sugar
- 1 cup pumpkin puree, preferably Libby’s brand
- 1 cup whole milk
- 1 tsp vanilla extract
- 1 1/2 cups all-purpose flour, measured correctly, or use gluten-free flour to make these gluten-free
- 1 Tbsp baking powder, aluminum-free
- 1 tsp pumpkin pie spice
- 1/2 tsp ground cinnamon
- 1/4 tsp fine sea salt
- 6 Tbsp unsalted butter, melted
- Nonstick cooking spray, for greasing
Instructions
- Preheat your waffle iron according to the manufacturer's instructions with your desired browning settings.
- In a large mixing bowl, whisk together eggs and sugar until well blended. Add pumpkin, milk, and vanilla and whisk until well blended.
- In a separate bowl, whisk together flour, baking powder, pumpkin spice, cinnamon, and salt. Whisk dry ingredients into wet ingredients, mixing just until moistened. Add in melted butter, whisking just until incorporated. The batter will be lumpy (do not over-mix).
- Grease your waffle iron grates using non-stick cooking spray.
- Ladle about 1/3 cup of batter onto the pre-heated and greased waffle maker, adding batter to the center of each waffle grid (the amount will vary based on your waffle maker, and Belgian waffles will require more batter). Cook until waffles are golden and crisp, about 4 minutes. Repeat with the remaining batter. Serve with maple syrup or your favorite waffle toppings.
Notes
Nutrition Per Serving
Natasha Kravchuk
Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
Loved these❤️ Thanks for helping me cook better for my family! lol
You’re welcome! I’m so happy you enjoyed it, Andrea!
Great Recipe. Thanks. My family loves it.
Hi Natasha! I made 16 waffles, TAKEN ALL EXACTLY ACCORDING TO THE RECIPE. But the finished waffles had a bitter taste, I tried the raw dough – everything is fine. What did I do wrong? Thank you.
Hi Kateryna! This can happen if you use too much leaving (make sure to measure it correctly). It can also happen if the grease/butter used to grease the pan has burned. I hope that helps.
Can you make this and then turn it into a cake, like a 9 x 13
Hi Susan! I haven’t tested this in cake form.
Can I use almond milk in place of whole milk?
Hi Maureen. That should be fine.
Thank you!
I love your videos and your cookbook!
Can I use sour dough discard in this recipe?
Hi Jenni! I haven’t tested that to advise.
Hi Natasha, I made pumpkin waffles for breakfast and they were absolutely delicious. We had maple syrup and some whipped cream with it. In the last two weeks I have made pumpkin bread twice already and last weekend I made 12 mini pumpkin pies. Everyone liked it and everything is very yummy. Many thanks for your recipes and info
Actual pumpkin waffles. I add chocolate chips and my kids just eat them straight, with no maple syrup.
Wow these waffles were absolutely delicious and Natasha your recipes never fail my tastebuds. The only thing I tweaked was the amount of butter (I used 3 tbsp) and they turned out wonderful. I have a Belgian waffle maker and it made 5. Delicious!
Thank you for sharing, Mary!
Delicious waffle recipe! They came out so fluffy and flavorful! Very easy to put together.
That’s wonderful! Thank you for trying my recipe.
Made these with a bit of variation. I had leftover baked sweet potato so that is what I used. I also just received from King Arthur Flour some Speculaas spice so used a bit. They were delicious. I love to experiment.
Sounds good and glad that it worked well!
Tried these this morning and my taste buds are thanking me! Prob the best pumpkin waffles I’ve ever made…will be making this recipe again and again.
Thanks so much for your awesome review, Amy!
Hi! I have a question. Can these waffles be made with whole wheat flour? If so, what changes will I need to make? (if any).
Hi Chelle, I haven’t tested that to advise. If you do that as an experiment, we’d love to know how it goes.
Scrumptious! I’m definitely on Team Pumpkin! I’ll be making this recipe! Thanks Natasha!
Awesome! I hope it becomes your new favorite.
These waffles are a family favorite! Delicious and worth the calories.
Thanks so much for sharing, Cheryl. We appreciate your review!
Hi Natasha! I would love to make these waffles or any of the other pumpkin recipe. There‘s only one problem: can‘t get pumpkin puree here in Germany. Any chance of you producing a video/tutorial on how to make my own pumpkin puree?
Hi Ro, yes, you can use this Homemade Pumpkin Puree recipe. I hope you love it!
Thank you! Can‘t wait to try it out 🙂 I‘m looking forward to receiving your (first) cookbook which I pre-ordered months ago and now will be delivered in mid-October :-)))
The best pumpkin waffles I’ve ever tried 😋 thank you for this amazing recipe!
So glad you loved it! Thank you for the feedback.
All I have is a Belgian waffle maker. Would they work for this?
Hi Jill! I think it will work just fine.
Pumpkin waffles are a fall staples and these ones are the BEST!
They sure are! I hope you love this recipe.
Adding pumpkin is one delicious way to make waffles even better!! They are so soft & taste so good!