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Pumpkin Waffles have a delicious pumpkin spice flavor and make for the best breakfast for those chilly Fall mornings! Homemade waffles seasoned with warm spices and pure pumpkin. Welcome pumpkin season with these soft & fluffy pumpkin waffles.

Be sure and also make my homemade Pumpkin Pancakes as well for a cozy fall breakfast. 

Stack of waffles

Pumpkin Waffles Recipe (Fall Waffles)

These easy pumpkins waffles are a must make for a chilly fall morning, and the perfect way to use up leftover pumpkin puree from the can.

Welcome pumpkin season with these pumpkin waffles spiced with warm spices and topped with your favorite toppings; we love warmed maple syrup, whipped cream, and chopped pecans.

Waffle triangles on a baking sheet

Ingredients For Pumpkin Spice Waffles

  • All-Purpose Flour 
  • Granulated Sugar
  • Light Brown Sugar – Just a little bit but it goes a long ways! Brown sugar gives the waffles a sweet & rich flavor with caramel undertones. Be sure there are no lumps in your sugar. 
  • Pumpkin Pie Spice – Use the dried seasoning in the small containers or make homemade pumpkin pie spice. 
  • Baking Powder & Baking Soda
  • Salt – Regular table salt, kosher salt, or sea salt can all be used with great results. I use kosher salt because it helps elevate the flavors without making the food taste salty. 
  • Large Eggs
  • Whole Milk
  • Pumpkin Puree – This is a great recipe to use up that leftover pumpkin puree in. You only need 1 cup for these homemade pumpkin waffles. Make sure you are using the 100% pure pumpkin and NOT the canned pumpkin pie filling. 
  • Butter – Melt the butter and then let it cool slightly before adding it into the wet batter. 
  • Vanilla Extract
Ingredients on a white background.

How To Make This Pumpkin Waffle Recipe

In a medium mixing bowl, whisk together the all-purpose flour, granulated sugar, light brown sugar, baking powder, baking soda, and salt until well combined and no lumps remain.

In a larger mixing bowl, add the eggs and whisk them well. Add in the milk, pumpkin puree, melted butter, and vanilla extract. Whisk until the wet ingredients are thoroughly combined and smooth.

Process images for how to make this recipe

Pour the dry ingredients into the larger bowl of wet ingredients. Stir together with a rubber or silicone spatula just until combined and no flour streaks remain in the batter. Allow the waffle batter to rest for 15 minutes before cooking. Just leave the bowl sitting out at room temperature for the 15 minutes.

Process images for how to make this recipe

Towards the end of the rest time heat up your waffle maker, or Belgian waffle maker or Belgian waffle iron, to your preferred heat setting. Spray the hot waffle maker with nonstick cooking spray. Use a 1-cup measuring cup to portion out the waffle batter onto the waffle maker. Cook for 4-5 minutes or until desired crispness or softness is achieved. All waffle makes vary so just cook the waffles according to your waffle iron. 

Process images for how to make this recipe

Serve with warm maple syrup and whipped cream.

Process images for how to make this recipe
Process images for how to make this recipe

Why Is It Important To Let The Waffle Batter Rest?

Resting the waffle batter yields tender and fluffy waffles rather than chewy ones. Don’t skip this! It makes a huge difference in the final outcome of the waffles. 

Process images for how to make this recipe

How To Store Pumpkin Waffles

  • Fridge : Refrigerate leftover waffles inside an airtight container for up to 5 days. 
  • Freezer : Allow the waffles to cool completely. Once cool, freeze in an airtight container or freezer-safe Ziploc bag, for up to 3 months. Placing parchment paper between the waffles will keep them from sticking. 

To reheat, place the waffle(s) in a microwave, air fryer, or toaster oven until throughly heated. 

Overhead shot of the waffles on serving plates, cinnamon sticks, and a syrup cup.

Pumpkin Waffles Recipe Tips For Success

  • Room Temperature Dairy : Using room temperature eggs and whole milk will make for a smoother batter and will eliminate the coagulation of small bits of solid butter that will not mix into the batter. Although I recommend setting the milk and eggs out, at room temperate, for 20-30 minutes before starting the recipe – you can make it with cold milk and cold eggs with fine results but the batter will look slightly different when mixing. 
  • Waffle Iron Tip : Cook times and temperatures vary depending on the waffle maker’s brand, model, and size. If you’re using a smaller waffle maker than obviously you will use less than 1 cup of waffle batter per waffle, and therefore will yield more waffles from the recipe. 
  • Serving Suggestions : Warm up some maple syrup to drizzle over the waffles, whipped cream (spray or homemade), crushed or chopped pecans, a dash o ground cinnamon over top. 
Waffle triangles on a baking sheet with whipped cream

More Breakfast Recipes

Stack of waffles with syrup being drizzled on the stack.

Pumpkin Recipes You’ll Love

Stack of waffles with syrup being drizzled on the stack.
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Pumpkin Waffles


Author Jessica – Together as Family
Course Breakfast
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Resting Time 15 minutes
Total Time 45 minutes
Servings 6
Pumpkin Waffles have a delicious pumpkin spice flavor and make for the best breakfast for those chilly Fall mornings! Homemade waffles seasoned with warm spices and pure pumpkin. Welcome pumpkin season with these soft & fluffy pumpkin waffles.

Ingredients
  

Dry Ingredients For Waffles

  • cups all-purpose flour
  • 1/4 cup granulated sugar
  • 2 tablespoons packed light brown sugar
  • 2 teaspoons pumpkin pie spice
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon kosher salt

Wet Ingredients For Waffles

  • 2 large eggs (room temperature)
  • 2 cups whole milk (room temperature)
  • 1 cup pure pumpkin
  • 4 tablespoons butter melted & slightly cooled
  • 2 teaspoons vanilla extract

Instructions

  • In a medium mixing bowl, whisk together all the dry ingredients until no lumps remain. Set the bowl aside.
    2½ cups all-purpose flour, 1/4 cup granulated sugar, 2 tablespoons packed light brown sugar, 2 teaspoons pumpkin pie spice, 2 teaspoons baking powder, 1 teaspoon baking soda, 1 teaspoon kosher salt
  • In a larger mixing bowl, add the eggs and whisk them well.
    2 large eggs
  • Add in the milk, pumpkin puree, melted butter, and vanilla extract. Whisk until the wet ingredients are thoroughly combined and smooth.
    2 cups whole milk, 1 cup pure pumpkin, 4 tablespoons butter, 2 teaspoons vanilla extract
  • Pour the dry ingredients into the larger bowl of wet ingredients. Stir together with a rubber or silicone spatula just until combined and no flour streaks remain in the batter.
    Allow the waffle batter to rest for 15 minutes before cooking.
    * Note : Just leave the bowl sitting out at room temperature for the 15 minute rest time.
  • Towards the end of the rest time heat up your waffle maker to your preferred heat setting. Spray the hot waffle maker with nonstick cooking spray. Use a 1-cup measuring cup to portion out the waffle batter onto the waffle maker. Cook for 4-5 minutes or until desired crispness or softness is achieved.
    * All waffle makes vary so just cook the waffles according to your waffle iron. Use more or less batter depending on the size of your waffle iron.
  • Serve warm with maple syrup, whipped cream, and/or chopped pecans.
    * Tip : Heat the maple syrup (pure or pancake syrup) inside a microwave-safe container for about 2 minutes. Warmed maple syrup is so yummy on these waffles.

Notes

Butter Tip : Melt the butter for only about 25 seconds and then stir it really well until it’s all melted. This way, you’re not melting it all the way in the microwave (which will make it too hot) and instead you end up with half melted + half softened butter. Stir it up and it’s ready to use because it’s not too hot.
Room Temperature Dairy : Using room temperature eggs and whole milk will make for a smoother batter and will eliminate the coagulation of small bits of solid butter that will not mix into the batter. Although I recommend setting the milk and eggs out, at room temperate, for 20-30 minutes before starting the recipe – you can make it with cold milk and cold eggs with fine results but the batter will look slightly different when mixing. 
Waffle Iron Tip : Cook times and temperatures vary depending on the waffle maker’s brand, model, and size. If you’re using a smaller waffle maker than obviously you will use less than 1 cup of waffle batter per waffle, and therefore will yield more waffles from the recipe. 
Serving Suggestions : Warm up some maple syrup to drizzle over the waffles, whipped cream (spray or homemade), crushed or chopped pecans, a dash o ground cinnamon over top. 

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