Pumpkin Waffles
Start your morning right with pumpkin waffles! They’re golden, fluffy, perfectly spiced, and bursting with pumpkin goodness. One bite and you’ll be hooked for the whole season.
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A Note from Kim
Wake Up to Pumpkin Perfection
I’ve been making these pumpkin waffles for years, and they’ve become a true fall tradition in our home. Even though the Texas weather likes to take its sweet time cooling off, my family doesn’t wait, these waffles always show up early in the season by special request from both my kids and my husband. There’s just something about that first crisp morning, a cozy kitchen, and a warm waffle maker sizzling away that makes it feel like autumn has officially arrived.
On slow, relaxed weekends, I love putting together breakfasts that feel a little extra special, French toast, fluffy pancakes, you name it. But these pumpkin Belgian waffles always top the list. They’re packed with cozy pumpkin spice flavor, perfectly crisp on the outside and soft on the inside, and they make the whole house smell incredible. They’ve been a family favorite for years, and I just know they’ll become a staple in your home too. Let’s dive into all the delicious details!
With love (and lots of good eats), 
These waffles were the best!! Just the right amount of each ingredient. I didn’t change a thing. So light and fluffy! I love these. Will be making these more often! Thanks!
— Peg
Ingredients You’ll Need
The ingredients for this pumpkin spice waffle recipe are all super simple and probably items you already have on hand.
- Eggs. Eggs not only add fluffiness to this pumpkin waffle recipe, but protein and healthy fats too! If you’re looking for a vegan option, you can try using 2 flax eggs instead.
- Milk. Whole milk or buttermilk will add the most richness, however, you can use any preferred milk. Even nondairy milk like almond milk or cashew milk will work just fine.
- Butter. A little bit of melted butter gives the exterior of these pumpkin spice waffles the perfect crispiness. To keep these waffles vegan, use oil or a plant-based butter.
- Vanilla. Can’t go wrong with a splash of vanilla extract!
- Pumpkin puree. Use 100% pure canned pumpkin for this waffle recipe. Don’t grab pumpkin pie filling by mistake, which has added spices and sugar.
- Flour. For best results, use regular all-purpose flour. To make them gluten free, try a 1:1 gluten-free flour blend. King Arthur or Bob’s Red Mill are great choices.
- Baking powder. Baking powder is the way to go for fluffy waffles!
- Sugar. A very small amount of sugar will give these the best texture. They are not overly sweet, but add a little maple syrup and they’re perfect!
- Salt. Really brings out the pumpkin flavor!
- Pumpkin pie spice. The perfect blend of spices to give these waffles that warm, cozy, fall flavor. See the “tips” section, below, for a way to make your own pumpkin pie spice blend.
Pro tip: Need a recipe for using up the rest of the can of pumpkin puree? Try my pumpkin pancakes or pumpkin bread recipe! You won’t regret it!
Pumpkin Waffles
Ingredients
- 2 large eggs
- 3/4 cups milk
- 1/4 cup melted butter
- 1/2 cup pumpkin puree
- 1 1/2 teaspoons vanilla
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1 1/2 teaspoons sugar
- 1/4 teaspoon salt
- 1 1/2 teaspoons pumpkin pie spice mix (or 1 teaspoon cinnamon and 1/2 teaspoon nutmeg)
- Optional for serving – butter, maple syrup, powdered sugar, whipped cream, chopped pecans
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Instructions
- Preheat your waffle iron. In a large mixing bowl, beat 2 large eggs and then stir in 3/4 cups milk, 1/4 cup melted butter, 1/2 cup pumpkin puree and 1 1/2 teaspoons vanilla until smooth.
- Add the 1 cup all-purpose flour, 1 tablespoon baking powder, 1 1/2 teaspoons sugar, 1/4 teaspoon salt, and 1 1/2 teaspoons pumpkin pie spice mix (or 1 teaspoon cinnamon and 1/2 teaspoon nutmeg). Stir until just mixed. Some small lumps are fine.
- Spray waffle iron with nonstick cooking spray. Pour batter onto the hot waffle iron and use the back of a spoon to spread the batter over the surface of the hot waffle iron. Cook until crisp and browned. Serve with the toppings of your choice. Enjoy!
Notes
Did you make this recipe?
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How To Make Pumpkin Waffles
Making a batch of pumpkin waffles is as easy as 1, 2, 3! Just grease your waffle iron and mix the ingredients in one bowl.
Step 1: Mix. Preheat waffle iron. In a large bowl, whisk together the eggs, milk, melted butter, pumpkin, and vanilla until smooth, then stir in the flour, baking powder, sugar, salt, and pumpkin pie spice until just combined, small lumps are fine.
Step 2: Add batter to iron. Spray with nonstick cooking spray. Pour batter onto the hot waffle iron and use the back of a spoon to spread the batter over the surface. I use about 1/2 cup batter per waffle and this will make 5 large waffles.
Step 3: Cook. Allow each waffle to cook until crisp and browned. Repeat with the remaining batter.
Step 4: Serve. Enjoy with the toppings of your choice! These are so good with whipped topping, chopped pecans and pure maple syrup.
Kim’s Recipe Tips
- Homemade pumpkin pie spice. Combine 1 teaspoon cinnamon, 1/2 teaspoon ginger, and 1/8 teaspoon each nutmeg and allspice. If you’re really short on spices, simply sub the pumpkin spice with cinnamon. Just know that the end result won’t have that warm spice flavor, but it will still be delicious!
- Adjusting waffle iron heat. Because of the pumpkin, these waffles are softer than most. If your waffle iron has adjustable heat, set it to medium-high and let it fully preheat before greasing. Bake until the waffles are crispy on the outside, which may take a bit longer than regular waffles.
- Cooking time. If your waffle maker has a beep indicator, I usually leave the waffles cooking about 30 seconds longer after the beep. Open the lid only when the heavy steam has mostly stopped, which means the wet ingredients are cooked and your waffles won’t stick or tear.
Topping Ideas
While we love to eat our homemade waffles with just a little butter and syrup, there are lots of fun topping options to try. You could even set up a waffle bar for a special occasion. How perfect would that be for Thanksgiving brunch?! Some of my favorite toppings for pumpkin waffles are listed below!
- Powdered sugar. Dust it over the top with a sifter or spoon.
- Fresh fruit. Berries, cinnamon apples, sliced bananas are all delicious choices!
- Whipped cream. You can add a dollop of whipped cream for the ultimate topping.
- Caramel sauce. A drizzle of salted caramel sauce would be amazing on these waffles!
- Sliced almonds or chopped pecans. Love that nutty flavor and added crunch!
- Nutella, almond butter or peanut butter. This is the way to go for a little extra decadence!
Serving Suggestions
These easy pumpkin waffles pair well with a variety of breakfast sides. Below are some of my favorite options:
- Hash browns or breakfast potatoes. Yes, please!
- Fresh fruit or fruit salad. To keep this breakfast on the lighter side, fruit is such a great option.
- Yogurt. Serve on the side or add a spoonful on top of your waffle.
- Bacon, sausage, or ham. Anyone else love dipping bacon in maple syrup?
- Eggs. Scrambled on the side, or perhaps even over easy and served on top.
Storage Recommendations
In the refrigerator:
- After baking, place waffles on a cooling rack to cool completely.
- Store in a zip-top bag or airtight container in the fridge for up to 5 days.
- Reheat: In the toaster or oven, toast or bake at 350°F for about 5 minutes until hot and crispy.
In the freezer:
- Cool waffles completely on a cooling rack.
- Store individually in freezer bags or freeze in a single layer on a baking sheet for 1–2 hours, then stack in freezer bags. Freeze for up to 3 months.
- Reheat: Toast or bake at 350°F for 10–12 minutes until heated through.
More Delicious Pumpkin Recipes to Try
If you try this pumpkin waffle recipe, let me know! Leave a comment and if you love it as much as I do, be sure to give it a five star ⭐️ rating! Also, tag @kimscravings on Instagram with a picture of your creation. Be sure to subscribe to our mailing list to receive more delicious recipes straight to your inbox.
These are so good and requested often by my husband. My baby even gobbles it. I would make it with the canned pumpkin, but this time I had some left over butternut from the garden and was able to make it with the flesh 1 to 1. I love this recipe so much! Thank you 🙂
I love hearing that!! 😊 And how amazing that you used fresh butternut from your garden. Thank you for sharing! 💛
Perfect recipe! These were wonderful!! I added pumpkin seeds, but other than that I followed your recipe exactly as you posted! Thank you!
These were the best waffles ever!
These are awesome. We made a double batch today. Made exactly as described. Delicious. A double batch made 10 regular sized waffles.
Yay! That makes me so happy!
AMAZING!!!
Best recipe even greater than https://wafflemenus.com me and my kids just loved it.
So happy to hear!
These are delish! I did sub the ap flour for King Arthur gluten free and they were fluffy and crispy, look like the ones on your page 🙂 I also subbed 1/2 tsp of Chinese 5 spice. I had to buy the Chinese 5 spice for a different recipe and it reminded me of a cereal and since I had this large bottle of it I use it every time I make plain waffles, it just adds a nice flavor. Plus the concept of food as medicine, why not. Next time I open a can of pumpkin puree I’ll be making these again-thanks!
Thanks so much for your feedback! I’m so glad these worked great with gluten free flour!
can I substitute with almond flour
I have never tried these with almond flour so I’m not sure that they would turn out right. Please let us know if you try it!
These have the best taste and texture! My family loves them so much, I make them year-round, not just in the fall.
These were great & I didn’t even use any sugar!
So glad to hear!
These are my family’s favorite waffles! We love them so much that we make them year-round!
These waffles were the best!! Just the right amount of each ingredient. I didn’t change a thing. So light and fluffy! I love these. Will be making these more often! Thanks!
That makes me so happy to hear!
I added a lot of sugar because they were way too bland for my liking. I recommend you do the same. They were absolutely delicious afterwards, though.
Thanks for a great recipe you provided.my family love these waffles and smells so good.
Easy recipe which makes a delicious breakfast! This is definitely joining my breakfast repetoire!
Yay! So glad you enjoyed!
We decided to eat waffles for dinner and then this recipe showed up. It was meant to be. This recipe was so easy and delicious. Thought I would have leftovers to freeze, but we ate them all. Definitely will make this again!! ????
So happy your family enjoyed! Thank you so much for taking time to leave a comment!
Made these today. Added some clove to the cinnamon and nutmeg. Topped them with candied walnuts and maple syrup. Breakfast of champions.
Yay! Sounds amazing!
These are DELICIOUS! They taste just like pumpkin pie! Be sure to add whipped cream on the top and a drizzle of real maple syrup! Thanks for sharing!
So happy you enjoyed! Thanks so much for your comment!
These waffles are delicious. Somehow mine didn’t come out very crispy on the outside But they still cooked very well And the texture was perfect. I will try separating the eggs and folding in the egg whites the next time And I think that should solve that issue. Thank you for this wonderful recipe and it’s a keeper!
My kids love these!!! Just go ahead and double the recipe, you’ll definitely eat them all. They freeze beautifully and then you can also use the whole can of pumpkin ?
Yay! That’s amazing!
Yum! The flavor and texture of these is absolutely the best! Will make these again and again!
Yum! Tasted fabulous!
These were absolutely perfect! They have the best texture and flavor of any waffles I’ve ever made!
These were incredible! I’m so glad I found this recipe because I will be making them often.
These waffles are my all time favorite! I made them last night and now making a double batch for the freezer!
Yay! That makes me so happy to hear!
Great recipe, my young kids loved these and teenagers alike. My sister made them right after I raved about them and her kids loved them too. I added raisins as a mix in and she added mini chocolate chips. Both amazing. Thanks for a great recipe.
Personally I don’t think there is enough pumpkin puree in the recipe. Next time I will use more puree and reduce the milk.
Also, I ground up pumpkin seeds to the size of hemp seeds and added a 1/4 cup. Recipe still held up.
Totally will use again. As per other comments, crispy on the outside and soft on the in.
Thanks for the post, printed and filed.
I made them for the first time yesterday and the family loved them. I added ginger and ground cloves to the seasoning.
I substituted oat milk and GF flour. Delicious ? crispy and light. Yum!
Thanks so much for your feedback! So happy to hear they turned out great!
We substituted coconut oil for butter, bob’s red mill one to one GF flour and almond milk. It turned out amazing and was GF/DF!
Thanks so much for your feedback! So happy you enjoyed!
These were absolutely perfect – crispy on the outside and soft and fluffy on the inside. The perfect breakfast to get me in the mood for fall!
Made these using only 1/2 cup of milk and they were perfect! Not too crispy or too soft. Brilliant recipe thank you!
So happy to hear! Thanks so much for the feedback!
These are soooo delicious!
Made these this morning with gluten free flour and they turned out beautiful and very tasty! Thank you!
That’s really great to know! Thank you so much for the feedback!
These are so good! Mine didn’t ever crisp up no matter how long I left them in the iron for. I even brought one to the borderline burnt stage just to experiment and it still didn’t get crispy. I let then rest on a wire rack too. I still enjoyed them though! The amount of spice is perfect and they are moist and flavorful.
So happy you enjoyed! Some waffle irons definitely work better than others for getting these crispy on the outside because of the extra moisture from the pumpkin.
Fantastic waffles! Also so easy to make!
So happy to hear!
Fantastic waffles. I like the fact that there is not too much sugar.
So happy you enjoyed! Thanks for your comment!
This waffle recipe is very forgiving of changes, as are most waffle recipes. They came out light and flavorful with substituting WW flour, coconut flour and ground flaxseed for white flour; egg whites for whole eggs. Doubled the recipe but kept the fat @ 1/4 cup, using oil instead of butter. Appreciate this tasty way to use up canned pumpkin I had in the freezer. Thank you!
Thanks so much for your feedback! I’m so happy to hear that you were able to make these your own and they still turned out delicious!
Really loved this recipe for the great flavor and texture! We will definitely make them again!
Made these tonight on Christmas and they were perfect! My daughter was home from college and was asking if I could make some pumpkin waffles for dinner!
So happy you enjoyed!
Had these for Christmas morning and they were a huge hit! Merry Christmas!?
I made the recipe exactly as you wrote it and these were the best pumpkin waffles ever!! Not soggy in the middle and overcooked on the outside, just perfect!
Love to hear that! Thanks for your comment!
Drool. These are amazing. Normally pumpkin treats are too dense but these are perfect! So good.
yay! We love these too! Thanks so much for taking the time to comment.
Whoa! These were amazing! I made them exactly as your recipe states, for my daughter’s Halloween sleepover. A keeper recipe!
To Megan who asked, “Can you make just the batter ahead of time?”
No, because when you mix baking powder with water, it causes a chemical reaction that produces bubbles — this is where the leavening effect comes from. If you wait too long, the batter loses the bubbles and becomes dense. The French name for “baking powder” is much more descriptive about what it actually does: “levure chimique” – chemical yeast. Bake, then freeze waffles if you need them.
My husband loved these, great recipe. It was like eating a waffle cake.
That’s GREAT! Thanks for taking the time to comment!
LOVE these waffles. I made them as breakfast for dinner and excited to have leftovers for actual breakfast. The have a perfect pumpkin spice flavor. I used almond milk and maple sugar since that’s what I had. The recipe made 3 Belgian waffles in the maker I use.
That sounds amazing! I love breakfast for dinner too! So glad these waffles hit the pumpkin spice spot!
How is there so much protein? Not complaining! I’ll gladly take it!
You might be reading the nutritional info wrong – carbs are 21.6 and protein is 7.3. The protein comes from the milk, eggs and flour. Enjoy!
I made these this morning and they’re amazing! The pumpkin flavor or spices aren’t overwhelming, a great balance. Definitely I would make these again! Perfect Autumn breakfast recipe!
I agree! These are SO good!
New favorite waffle recipe! These were SO good!
can you make just the batter ahead of time, or do they need to be cooked and then stored?
I would cook them and then store in the fridge or freezer. I think leaving the batter sitting too long may make it too thick. Enjoy!
My husband said these were the best waffles I’ve ever made! Thank you for sharing!
That’s awesome! Thanks for taking the time to comment!
Finally a good recipe that doesn’t overuse ingredients! I keep seeing those ones that make around 10 waffles…anyways so grateful for this it was delicious in every way!
Yay! So happy you enjoyed!
Very tasty waffles and a good way to use up some leftover pumkin puree. I would have liked them to be crispier, so I will substitute some cornstach for some of the flour next time. That has worked for me before. Thanks for the recipe!
Thanks so much for your feedback!
Try beating the egg whites separately and fold them in! Crispy and light waffles…
Great idea!
Loved these! They had a great flavor and turned out so nice and fluffy. We served them with butter, syrup and I added about a handful of chocolate chips into the batter. So good!