This homemade pumpkin waffle recipe is the perfect fall twist to traditional waffles. Making pumpkin waffles has never been easier or tastier than my easy recipe! These waffles are golden, crisp, and melt in your mouth thanks to the pumpkin puree and warm spices. Bonus: these waffles are freezer-friendly, so feel free to store any extras away to indulge another day!

Pumpkin waffles are probably one of my favorite fall treats to make. Once the weather finally starts to cool off, and the air is nice and crisp, I can’t whip out my pumpkin spice fast enough! Pumpkin waffles are always at the top of my list along with pumpkin-spiced lattes…oh yes!! There is just something about the warm spices that gets me so excited that fall is here, and it is time to celebrate the upcoming holiday season.

One of my favorite things about this waffle recipe is that it is so versatile. Serve pumpkin waffles for breakfast, brunch, or even as a dessert! I enjoy topping pumpkin waffles with maple syrup and toasted pumpkin seeds for breakfast, and for dessert, I’ll top it with fresh fruit and whipped cream. If you are looking for more delicious breakfast recipes try my Buttermilk Pancakes, Rise and Shine Smoothie Bowl, or Scrambled Eggs with Smoked Sausage recipes.

PUMPKIN WAFFLE INGREDIENTS

Jump to the bottom of the recipe card below this post for full ingredient measurements and instructions.

All-purpose flour – Makes for crispy waffles with a chewy inside. Be sure to spoon and level the flour.

Pumpkin puree – Be sure to use pumpkin puree and not pumpkin pie filling. Pumpkin pie filling is filled with spices and sweeteners already, hence why it is used for pumpkin pie.

Milk – I use whole milk, but this can be substituted with nonfat milk or plant-based milk options.

Spices – Pumpkin pie spice and sweet cinnamon. You can make your own pumpkin pie spice or find these at most stores.

Eggs – two eggs at room temperature.

Leaveners – Baking soda and baking powder (ensure it’s fresh)

Melted butter – a little melted butter is added for richness and flavor. This can be substituted with vegetable oil.

HOW TO MAKE PUMPKIN WAFFLES

Follow these steps to make homemade Pumpkin Waffles:

Before you get started, preheat the waffle iron according to the manufacturer’s instructions.

Mix the dry ingredients – In a large bowl, whisk together flour, baking powder, baking soda, cinnamon, pumpkin pie spice, and the salt.
Mix the wet ingredients – In another bowl, Whisk together milk, eggs, pumpkin puree, brown sugar and melted butter.
Combine wet and dry – Pour the wet ingredients into the bowl with the dry.
Mix – Mix the wet and dry to combine.
Make the waffles – Grease the waffle iron using non-stick spray. Then, pour batter (about ¾ cup) into the hot waffle iron and cook until golden brown, 3 to 4 minutes. Continue until you have used all the waffle batter.
Keep Warm – Place cooked waffles on a foil-lined sheet pan in a preheated oven at 180°F – 200°F to keep waffles warm. You can also use a wire rack over a sheet pan (my favorite).

PUMPKIN WAFFLE PRO TIPS

Preheat the waffle maker. Make sure the waffle maker is nice and hot before adding the batter. A hot waffle iron will ensure crispy, perfect waffles each and every time.
Keep cooked waffles warm. Place the cooked waffles on a sheet pan and keep them warm in a preheated oven at 180°F – 200°F until ready to serve.
Add nuts. Toasted pumpkin seeds or candied pecans are a great way to add crunch and flare to these waffles.
Use room-temperature dairy. I always take out my eggs ahead of time or place them in warm water to ensure that they are not too cold before adding them. I also place the milk in a microwave for a few seconds to remove the chill from it.
Double the recipe. This recipe makes about 4 Belgian or 6 regular waffles, but can easily be doubled or tripled for a crowd!

Pumpkin Waffle Recipe

5 from 1 vote

Recipe by Jamie Tryon Course: Breakfast, BrunchCuisine: AmericanDifficulty: Easy

Servings

4 to 5

Belgian waffles

Prep time

minutes

Cooking time

minutes

Total time

minutes

Ingredients

1 1/2 cup 1 1/2 all-purpose flour
1 cup 1 canned pumpkin puree
1 cup 1 milk
1/4 cup 1/4 melted butter or oil
2 2 eggs
2 Tbsp 2 brown sugar or granulated sugar
2 tsp 2 pumpkin pie spice
1 tsp 1 cinnamon
2 tsp 2 baking powder
1 tsp 1 baking soda
1/2 tsp 1/2 salt
1/4 cup 1/4 chopped pecans or pumpkin seeds, garnish
nonstick cooking spray, for greasing waffle iron
whipped cream, optional garnish

Directions

Preheat the waffle iron according to the manufacturer’s instructions.
In a large bowl, whisk together flour, baking powder, baking soda, cinnamon, pumpkin pie spice, and the salt.
In another bowl, Whisk together milk, eggs, pumpkin puree, brown sugar, and melted butter.
Pour the wet ingredients into the bowl with the dry and whisk until well combined.
Grease the waffle iron using non-stick cooking spray, then pour batter (about ¾ cup) into the hot waffle iron and cook until golden brown, 3 to 4 minutes. Continue until you have used all the waffle batter. Serve with warm maple syrup or your favorite waffle topping and enjoy!

Notes

Place waffles in a preheated oven set 180°F – 200°F to keep warm

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