These pumpkin waffles are on repeat in my house. Cozy, spiced just right, and they come together in no time (perfect for mornings when the coffee hasn’t even kicked in yet). I love them year round, but they really hit different when the leaves start turning.
And honestly, is there anything better than the smell of waffles cooking while the coffee’s brewing? No. The answer is no. Add some maple syrup and we’ve officially reached peak breakfast happiness.
Try these Pumpkin Pancakes – perfect for fall and taste amazing with just a little butter and syrup, or dial up your breakfast and welcome Fall with Pumpkin Oatmeal.
Step-by-step photos and instructions are below, but you can jump right to the recipe card if you wish!
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Why you’ll love this recipe
With just 2 bowls these waffles come together before you can even get your waffle iron heated up! You literally mix up wet ingredients in one bowl, dry in another, then fold together. Pour into the waffle iron, and ta-da!! Breakfast is served! It’s a great recipe for a Sunday.
Freezer Friendly
I make the full batch, and keep a few stored in the freezer for weekday mornings. A quick warm-up in the toaster and the smell wafts down the hallway… waking the husband and kids, and bringing them running! You can also heat them in a toaster oven if you wish.
What to serve with Waffles
- maple syrup
- melted butter
- whipped cream
- lots of coffee
I have included step-by-step photos and instructions, as well as tips and tricks in the post. If you’d rather skip all that, scoot right on down to the full recipe card located at the bottom of the post.
Key Recipe Ingredients
The full list of ingredients and amounts is found in the printable recipe card below.
- Flour. Plain old all-purpose flour.
- Baking Powder & Baking Soda. These are what makes the waffles rise and be all fluffy and delicious.
- Pumpkin Pie Spice. Make your own, or grab it from the store
- Pumpkin Puree. This is pure pumpkin, not pumpkin pie mix. You can, of course, make your own pumpkin puree, but canned is super convenient.
- Eggs. I use large eggs.
- Butter. I use salted butter.
- Brown Sugar. This is dark brown sugar, which is measured by packing it into the cup for accuracy.
- Milk. I use 2% but any milk of your choosing is just fine, even almond milk does well in this recipe.
How to make Pumpkin Spice Waffles
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This next part is only a photo tutorial of the recipe steps. The full list of ingredients, quantities and instructions can be found in the printable recipe card below.
Step 1 – Get prepped: Heat your waffle iron according to manufacturer.
Step 2 – Mix the dry ingredients and wet ingredients in separate bowls: In a large bowl, whisk together the flour, baking powder, baking soda, pumpkin pie spice and salt. In a medium bowl whisk together the pumpkin purée, eggs, butter, brown sugar and milk until well combined.
Step 3 – Combine wet and dry: Make a well in the dry ingredients, and pour in the wet mixture. Mix together until JUST combine, being careful not to over mix. Your mixture will be thick but pourable. If too thick add 1/3 cup extra milk.
Step 4 – Cook the waffles. Pour batter into waffle iron, and cook according to waffle iron directions (my Belgian waffle maker will take longer than a regular iron). Remove from waffle iron, serve with a dollop of butter or yogurt and maple syrup. Devour.
Troubleshooting Guide – Common Problems and Solutions
Waffles burned on the outside but were raw inside: Your waffle maker might be too hot. Try reducing the heat slightly or cooking for less time, then letting them finish in the oven.
The waffles stick to the waffle iron: Make sure your iron is fully preheated. If it tends to stick, lightly grease it before each batch, even though the batter has butter in it.
The waffles taste bland: Check your pumpkin pie spice – if it’s old, it may have lost its punch. You can also add a pinch more salt or an extra dash of cinnamon or nutmeg.
Waffles aren’t fluffy: Baking powder could be expired or wasn’t mixed evenly. Always check the date on your leavening agents, and give the dry ingredients a good whisk before combining.
Kylee’s Notes
- Making waffles for a crowd? Set the cooked waffles on a baking sheet in the oven (200°F) to keep them warm. Avoid stacking. If you stack hot waffles, the steam gets trapped and softens them. Spread them out instead if you’re waiting to serve.
- Don’t overmix the batter. Lumps are okay and keep the waffles tender.
- If your batter seems too thick, add a splash of milk to loosen it up.
- For crispier waffles, cook them a bit longer and don’t stack them after cooking.
How to store leftovers
Refrigerator
Store leftover waffles in an airtight container in the fridge for up to 3 days.
Freezing
Store leftover waffles in an airtight container in the fridge for up to 3 days.
To freeze, place in a single layer on a baking sheet until frozen, then transfer to a freezer bag, or Freeze with parchment paper. Layer parchment between each waffle so they don’t stick together in the freezer.
Freeze for up to 3 months.
Reheating Tips
Pop leftover waffles in the toaster for crispy edges, or microwave for 30 seconds if you prefer soft waffles.
You can also reheat in the oven at 350°F for 10 minutes.
More pumpkin recipes
- Pumpkin Martini. Get your pumpkin martini on! This boozy Fall drink that tastes like pie will be a favorite this season!
- Pumpkin Spice Latte Recipe. Grab this easy recipe for how to make a Pumpkin Spice Latte at home and skip the line at your local coffee shop! Hello, Fall!
- Pumpkin Cream Cheese Spread (Schmear). A SUPER yummy pumpkin cream cheese spread packed with warm flavors and a touch of sweetness, this recipe screams FALL!
- Pumpkin Cream Cheese Muffins. These Pumpkin Cream Cheese Muffins are fluffy and moist with a sweet, creamy swirl baked right on top. A cozy fall breakfast treat!
More Waffles
- Blueberry Waffles – A delicious breakfast, bursting with juicy blueberries – these easy Blueberry Waffles will delight the whole family!
- Apple Cinnamon Waffles – Warmth, comfort and so much yum! The whole family will enjoy these!
- Fresh Oatmeal Waffles – made from scratch with oatmeal and cinnamon, these fresh oatmeal waffles are a great breakfast for the whole family.
- Crispy Cheddar Cornbread Waffles – a savory waffle, the perfect accompaniment to chili!
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Homemade Pumpkin Spice Waffles
Video
Ingredients
- 1 1/2 cup all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 tablespoon pumpkin pie spice (or 1 tsp each of cinnamon, nutmeg and ginger)
- ½ teaspoons salt
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 2 large eggs
- 3 tablespoons butter (melted)
- 1⁄4 cup dark brown sugar
- 1 cup milk (plus extra if needed)
Directions
- Heat your waffle iron.
- In a large bowl, whisk together 1 1/2 cup all-purpose flour, 1 teaspoon baking powder, 1 teaspoon baking soda, 1 tablespoon pumpkin pie spice, and ½ teaspoons salt.
- In a medium bowl whisk together 1 cup canned pumpkin puree, 2 large eggs, 3 tablespoons butter (melted), 1⁄4 cup dark brown sugar, and 1 cup milk until well combined.
- Make a well in the dry ingredients, and pour in the wet mixture. Mix together until JUST combine, being careful not to over mix.
- Your mixture will be thick but pourable. If too thick add 1/3 cup extra milk.
- Pour batter into waffle iron, and cook according to waffle iron directions (my Belgian waffle maker will take longer than a regular iron).
- Remove from waffle iron, serve with butter and maple syrup.
- Devour.
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Nutrition Facts
Disclaimer
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
Update: This recipe was originally posted in 2017 and has been updated to improve reader experience
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