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Pumpkin waffles are a fun breakfast or brunch treat for fall! Crispy on the outside, tender on the inside, and filled with pumpkin and pumpkin pie spice flavors.
These pumpkin waffles are part of a delicious fall breakfast or brunch! Serve them up with your favorite egg recipe, bacon or sausage and some yummy apple butter.
Table of Contents
Why We Love This Recipe
- Ready in 30 Minutes – This pumpkin waffle recipe is quick and easy!
- Pumpkin Puree and Pumpkin Pie Spice – The combination of the two make these waffles taste so good.
- Ready for Toppings – One of the best parts about waffles is loading them up with toppings like maple syrup and whipped cream.
Ingredients For Pumpkin Waffles
- All-Purpose Flour
- Brown Sugar
- Baking Powder and Baking Soda
- Spices – Pumpkin Pie Spice and Salt
- Canned Pumpkin Puree – do not use pumpkin pie filling
- Eggs, Butter, Whole Milk – all at room temperature if possible.
- Unsalted Butter
- Maple Syrup, Butter, Whipped Cream, Ground Cinnamon – optional for topping
How To Make Pumpkin Waffles
Get a detailed list of ingredients & instructions in the recipe card below.
You can have pumpkin spice waffles on the table in only 30 minutes!
- Prep – Start by preheating the oven to 200 degrees F and placing a large baking sheet inside. Preheat the waffle iron to medium-high heat and lightly grease the top and bottom with cooking spray.
- Make Waffle Batter – In a large bowl, whisk together the dry ingredients. In a separate medium bowl, whisk together the pumpkin, milk, eggs, and melted butter. Make a well in the dry ingredients and add the wet ingredients. Stir the batter together until just moistened and combined – some lumps are fine.
- Cook Waffles – Add about ½ cup of the batter to the preheated and greased waffle iron. Close and cook until the waffles are golden brown with crispy edges. Add the cooked waffles to the baking sheet in the oven to keep warm while you cook the remaining waffles.
- Serve – Serve immediately with butter, maple syrup, whipped cream and ground cinnamon.
Although waffle and pancake batter have similar ingredients they are different. Compared to pancake batter, waffle batter is a richer batter with a higher fat content which gives waffles their crispy edges.
Pumpkin pie spice doesn’t contain any pumpkin but has the warm spices that make your favorite pumpkin baked goods (like pie) taste amazing! The spices included are cinnamon, ground ginger, ground cloves, and nutmeg.
In addition to serving them with lots of fun toppings, we also like to make a big plate of bacon, in the air fryer or in the oven, and a large bowl of fruit salad.
We love to set out a variety of fun toppings so everyone can top their own! Here are some of our favorite toppings:
- Whipped Cream
- Honey Butter
- Almond Butter
- Maple Syrup
- Chopped Pecans or Walnuts
- Ground Cinnamon
- Ice-Cream – Adding a scoop of ice-cream transforms this breakfast recipe into dessert!
Storage, Freezing, and Reheating
Storage – Leftovers can be stored in an airtight container or bag in the fridge for up to 4 days.
Freezing – Leftover waffles can also be frozen. Flash freeze them on a baking sheet until frozen then transfer to a freezer bag or container for up to 3 months.
Reheating – They can be reheated in a 350 degrees F oven (on a lightly greased baking sheet) for about 10 minutes or you can even reheat them in the toaster.
- Keep Warm in the Oven – Placing the finished waffles in the oven lets you make the entire batch without worrying about them getting cold.
- Don’t Overmix the Batter – For tender waffles, it’s important to not overmix the batter. The batter will have some lumps and that’s okay!
More Sweet Homemade Breakfast Ideas
- Light and Fluffy Homemade Waffles
- Cinnamon Roll Waffles
- Fluffy Blueberry Pancakes
- Air Fryer French Toast Sticks
- Crunchy French Toast with Fruity Pebbles
- 1 ¾ cups all-purpose flour
- 2 tablespoons brown sugar
- 1 ½ teaspoons baking powder
- 1 teaspoon baking soda
- 2 teaspoons pumpkin pie spice
- 1 teaspoon kosher salt
- 1 cups whole milk
- 1 cup canned pumpkin puree
- 2 large eggs
- 1/4 cup unsalted butter melted
- Maple syrup and butter whipped cream, ground cinnamon for topping
- Preheat oven to 200 degrees F and set a large baking sheet inside. Preheat waffle iron to medium-high heat. Lightly grease the top and bottom with nonstick cooking spray.
- Whisk together flour, brown sugar, baking powder, baking soda, pumpkin pie spice and salt in a large mixing bowl.
- In a medium mixing bowl, whisk together pumpkin puree, milk, eggs and butter.
- Make a well in the center of the dry ingredients and pour in the wet ingredients. Stir together with a spatula until just moistened – batter will be slightly lumpy.
- Pour about ½ cup of the batter into the waffle iron, close it gently and cook until waffles are golden brown with crispy edges; about 4-5 minutes. Place on the baking sheet in the oven to keep warm. *Note – keep in mind that different brands of waffle makers may have different cooking times.
- Serve immediately, with butter, maple syrup, whipped cream and ground cinnamon.
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.