If you’re on the hunt for a cozy breakfast that feels like a hug in waffle form, this Pumpkin Waffles Recipe is going to be your new go-to. I absolutely love how these waffles come out tender, flavorful, and bursting with seasonal pumpkin goodness without feeling heavy. They’re perfect for those crisp mornings when you want something a little extra special to kickstart your day. Trust me, once you try this, your family is going to go crazy for it — which mine definitely did the first time I whipped this up!

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Why You’ll Love This Recipe

Simple Ingredients: Uses pantry staples mixed with pumpkin puree for easy prep without fuss.
Perfect Texture: Crispy on the outside but fluffy and tender inside — that’s the magic you want.
Customizable Flavor: Pumpkin pie spice gives it warmth, and you can tweak spices easily to your taste.
Great for Make-Ahead: Freeze leftovers and reheat quickly for busy mornings without losing any deliciousness.

A white plate holds a round golden waffle cut into three large pieces. On top of the waffle, there is a thick layer of brown nut butter with small chunks of nuts spread evenly in the center. The waffle's deep square pockets hold a dark syrup, filling some squares with a shiny texture. A gold fork is stuck into a small bite-sized piece of the waffle near the right edge of the plate. The plate is placed on a white marbled surface, with a blue cloth near the bottom left corner and a red apple and orange pumpkin softly blurred in the background. Photo taken with an iphone --ar 2:3 --v 7 - Pumpkin Waffles, Pumpkin Waffles Recipe, Fall Breakfast Ideas, Easy Pumpkin Waffles, Pumpkin Pancake Waffles

Ingredients You’ll Need

These ingredients come together perfectly to create that nostalgic pumpkin waffle flavor you’re craving. I always recommend using pure pumpkin puree rather than pumpkin pie filling — the puree keeps the waffles balanced and lets you control the sweetness.

Flat lay of a small mound of all purpose flour on a simple white ceramic plate, a small white bowl filled with light brown sugar, a small white bowl containing vibrant orange pumpkin puree, two whole uncracked brown eggs, a small white bowl of pale golden neutral oil, a small white bowl of creamy milk, a small white bowl holding a golden-brown mixture of pumpkin pie spice, a pinch of kosher salt arranged neatly beside the spice bowl placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p awthu7i m7354615311229779997 - Pumpkin Waffles, Pumpkin Waffles Recipe, Fall Breakfast Ideas, Easy Pumpkin Waffles, Pumpkin Pancake Waffles

All-purpose flour: The base for fluffy yet sturdy waffles — no special flour needed here.
Baking powder: This is the secret to giving your waffles that lovely lift and crispiness.
Brown sugar: Adds just the right touch of caramel-like sweetness that compliments pumpkin.
Pumpkin pie spice: A warm blend of cinnamon, ginger, nutmeg, and cloves—feel free to make your own mix if you like!
Kosher salt: Balances all the flavors and enhances the sweetness.
Eggs: Bind everything together and add richness — fresh eggs always make a difference.
Pumpkin puree: The star of the show, bringing moisture and that unmistakable autumn flavor.
Milk (dairy or non-dairy): I usually use whole milk for creaminess, but almond or oat milk work beautifully too.
Neutral oil: Keeps the waffles tender; I like canola or vegetable oil for a clean taste.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I like to switch things up with this Pumpkin Waffles Recipe depending on the season or who I’m serving — it’s super flexible, so don’t be shy about making it your own!

Spice it up: Sometimes I swap pumpkin pie spice for a combo of cinnamon and a pinch of cardamom for a fresh twist that my guests loved.
Gluten-free option: Use a 1:1 gluten-free flour blend — the texture changes a bit but still delicious! Just be sure to check your blend for xanthan gum.
Dairy-free version: I often use oat or almond milk, and it works like a charm without changing the flavor too much.
Nutty add-ins: Chopped pecans or walnuts folded right into the batter give a fantastic crunch and earthy flavor.

How to Make Pumpkin Waffles Recipe

Step 1: Preheat and Prep

Start by heating your waffle iron to the highest setting — you want it nice and hot so the waffles get that golden, crispy crust. I like to lightly brush a bit of oil onto the surface just before adding the batter to help prevent sticking. This step makes a world of difference, especially with sticky batter like this pumpkin one.

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together the all-purpose flour, baking powder, brown sugar, pumpkin pie spice, and kosher salt until evenly combined. This ensures your waffles have consistent flavor and rise beautifully. I like doing this first because it’s a quick, satisfying step to get out of the way.

Step 3: Whisk the Wet Ingredients

In another bowl, beat the eggs until they’re frothy. Then, add the pumpkin puree, milk, and neutral oil. Whisk everything together until smooth and well combined. This pumpkin mixture looks thick, but trust me, once you fold it in with the dry ingredients, it creates the perfect waffle batter consistency — not too thick and not runny.

Step 4: Combine and Cook

Pour your wet ingredients into the dry bowl and whisk vigorously until mostly smooth. It’s okay if there are a few small lumps; overmixing can toughen waffles, and you want to keep them tender. Scoop about 1 ¼ cups of batter into your preheated Belgian waffle maker (or a little over ½ cup for a standard waffle iron). Cook according to the manufacturer’s instructions — usually about 4-5 minutes — until the waffles are golden brown and crisp. I’ve learned to resist the urge to open the waffle iron too soon; patience here is key!

Step 5: Keep Warm or Serve

Once cooked, transfer the waffles to a baking sheet in a single layer to keep them from getting soggy. If you’re making multiple batches, keep the cooked ones warm in a 250°F oven. This little trick keeps them crisp and ready to enjoy all at once.

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Pro Tips for Making Pumpkin Waffles Recipe

Measure Liquids Accurately: I realized that using a liquid measuring cup for milk and oil helps keep the batter just right — too much liquid can make waffles soggy.
Don’t Overmix: Mixing the batter until just combined keeps the waffles fluffy; a few lumps are totally fine.
Gauge Your Waffle Iron: Adjust the batter quantity based on your waffle maker size; mine makes thick Belgian waffles, so I use more batter than for a thin square iron.
Keep Waffles Warm on a Rack: Instead of stacking, I put cooked waffles on a wire rack over a baking sheet to avoid sogginess from trapped steam.

How to Serve Pumpkin Waffles Recipe

Two thick waffle pieces with a golden brown color sit on a white plate with a thin blue rim. The waffles have a textured grid pattern filled with syrup and a dollop of nut butter on top, which looks creamy and slightly chunky. A silver spoon with syrup is pouring a thin stream of syrup onto the front waffle, making it glisten. A white-handled fork rests next to the waffles. The background is blurred with warm tones and some fruits in soft focus. The surface beneath the plate is a white marbled texture. photo taken with an iphone --ar 2:3 --v 7 - Pumpkin Waffles, Pumpkin Waffles Recipe, Fall Breakfast Ideas, Easy Pumpkin Waffles, Pumpkin Pancake Waffles

Garnishes

I love topping these waffles with a generous dollop of whipped cream and a drizzle of maple syrup. Sometimes I sprinkle toasted pecans or some fresh cranberries on top for a pop of color and texture. You can always add a pinch of cinnamon sugar if you want an extra sweet crunch. These toppings really elevate the waffles and make breakfast feel like a treat.

Side Dishes

Serve alongside crispy bacon or sausage links if you want savory to balance the sweetness. For a lighter option, fresh fruit salad or a simple green smoothie goes great too. When I make a big brunch, I sometimes add scrambled eggs or roasted sweet potatoes on the side — it’s a perfect fall-inspired spread!

Creative Ways to Present

For special occasions, I’ve layered these waffles like mini pumpkin cake stacks, adding mascarpone and cinnamon-spiced whipped cream between layers. It’s surprisingly easy and a delightful twist that impresses guests. You can also cut the waffles into shapes with cookie cutters for a fun kid-friendly presentation during fall festivities.

Make Ahead and Storage

Storing Leftovers

Leftover pumpkin waffles keep best stacked in the fridge for up to 3 days. I store them in an airtight container with parchment paper between each waffle to avoid sogginess, which helped me keep that fresh-made texture even the next day.

Freezing

Freezing is a lifesaver! Once cooled completely, I wrap each waffle individually in plastic wrap and place them in a freezer-safe bag. I even use a straw to suck out the extra air, which keeps them fresher longer. When it’s waffle time, just pop them straight into the toaster — they come out reheated perfectly crispy and fluffy.

Reheating

If you’re reheating waffles from the fridge (not frozen), I usually warm them at 350°F in the oven for about 5-7 minutes on a wire rack. This tricks moisture into escaping, keeping the outside crisp. Avoid microwaving unless you’re in a pinch since it tends to make waffles soggy.

FAQs

Can I make this Pumpkin Waffles Recipe without pumpkin pie spice?

Absolutely! If you don’t have pumpkin pie spice on hand, you can mix your own using 1 teaspoon cinnamon, ½ teaspoon ground ginger, ¼ teaspoon nutmeg, and ¼ teaspoon ground cloves. This combination mimics the classic spice blend and tastes fantastic in the waffles.
What type of pumpkin puree do you recommend?

I recommend using 100% pure pumpkin puree, not pumpkin pie filling, because pie filling contains added sugars and spices that can throw off the recipe. The pure puree lets you control sweetness and spice levels perfectly.
Can I use whole wheat flour instead of all-purpose flour?

Yes, you can swap whole wheat flour, but keep in mind the texture will be denser and nuttier. I sometimes use a half-and-half mix of all-purpose and whole wheat for a balance of flavor and lightness.
How long do pumpkin waffles last once cooked?

Cooked waffles stay fresh in the refrigerator for about 3 days when stored properly in an airtight container. For longer storage, freezing is best.
Can I double this recipe for a larger batch?

Definitely! This Pumpkin Waffles Recipe scales up nicely. Just be sure to mix the batter in a larger bowl and cook waffles in batches to maintain crispness.

Final Thoughts

Honestly, this Pumpkin Waffles Recipe has become a weekend staple in my house — the smell alone is enough to make mornings feel festive and special. What I love most is how easy it is to elevate simple ingredients into something that feels indulgent but is totally doable even on a busy morning. I can’t wait for you to try it and feel that same joy every time you bite into a warm, crispy waffle loaded with autumn flavor. Promise me you’ll make a big batch and freeze extras — trust me, your future self will thank you!