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Using just 2 bowls, make these homemade Pumpkin Waffles a part of your Fall breakfast tradition. With warm spices and yummy pumpkin, they’re a must make!
Perfect for any time of year, these waffles have an abundance of pumpkin flavor, a hint of pumpkin spice and are ready super fast!
Is there ANYTHING more delicious smelling than fresh waffles and a pot of coffee brewing? (No, the answer is “no”)
It’s official. We’re finally in FALL. The temperature has dropped below 100, and it’s ALMOST time that I can leave my lip balm in my car and have it remain intact. Living in Phoenix, these are the days we dream of all summer. Every single year, the husband and I decide FOR SURE we’re moving out of Phoenix because it’s just TOO HOT and we’re definitely moving to somewhere cooler.
And every Fall we change our minds, and remember why we live here.
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.
Why should the rest of the country have ALL the pumpkin spice fun? I mean, is that really fair? We may not be able to wear uggs, and it’s definitely not “cute boots” weather… but give me all the pumpkin things!
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
Ingredient Notes
The full list of ingredients and quantities 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
Scroll for Recipe
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
In a large bowl, whisk together the flour, baking powder, baking soda, pumpkin pie spice and salt.
Step 3 – Mix the wet ingredients
In a medium bowl whisk together the pumpkin purée, eggs, butter, brown sugar and milk until well combined.
Step 4 – 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 5 – 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 butter and maple syrup.
Devour.
More pumpkin recipes
- Pumpkin Pancakes – These pretty pancakes are perfect for fall and taste amazing with just a little butter and syrup.
Pumpkin Oatmeal– dial up your breakfast and welcome Fall! - Pumpkin Pecan Cheesecake – from Lemon Blossoms.
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!
- ALL BREAKFAST RECIPES
If you have tried this recipe or any other recipe on Kylee Cooks, leave a comment and rating – I truly love to hear from you!
Find me on Pinterest, Facebook & Instagram for more delicious recipes!
Homemade Pumpkin Spice Waffles
Ingredients
- 1 1/2 cups all purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1 Tbs pumpkin pie spice (or 1 tsp each of cinnamon, nutmeg and ginger)
- ½ tsp salt
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 2 eggs
- 3 Tbs 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 the flour, baking powder, baking soda, pumpkin pie spice and salt.
- In a medium bowl whisk together the pumpkin, eggs, butter, brown sugar and 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
Nutrition
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
Sherry Tetschner says
Your pumpkin waffle recipe was wonderful. I have never even eaten a pumpkin waffle before making these.
I won’t have to try another. This is the best!! It is good with syrup, but even better with cool whip. I would give it 10 stars. Absolutely amazing.
Denise says
Recipe was very good. I used pumpkin (purée)from my garden. I thought it would be runny but I actually had to add more milk for my type of waffle iron. This recipe made three waffles. They didn’t stick at all.
We had for Xmas morning and everyone enjoyed.
Hope says
Mine stuck to my waffle-maker. I tried them with a bit of oil and without before I put them in, but they still stuck. So I added a bit more milk and had the most delicious pancakes!
Kylee says
I think it might be your waffle maker, to be honest. Have you tried using a different waffle iron?
MamaKath says
Kylee, we are traveling for Thanksgiving so I won’t have all my kitchen tools. Can I make the batter ahead and bring it with us along with my waffle iron?
Kylee says
Hi Kath!
I’m honored that you are making one of my recipes on a special day!
Okay, so I would pack the dry ingredients in a zip lock bag, and bring the wet ingredients separately – because once you combine the wet and dry – the baking soda and powder activate. So, you’ll want to wait until you are ready to cook the waffles.
OR, you could cook them all ahead – and bring them with you, and pop them in the toaster or oven to reheat/warm up.
Have a wonderful Thanksgiving!
Tina Hennessy says
Best pumpkin waffles I’ve ever had! We served with toasted pecans and it was a definite 5 star recipe!
Sutton says
This sucked. Totally tasteless.
Kylee says
Sorry to hear that, Sutton! May I ask how old your spices are?
Sean says
These are great. I had a little under a cup of leftover pumpkin (probably like 7/8), didn’t want to open a new can, so I went with it and hoped for the best. Worked just fine.
I maybe will use a little more of the spices next time but that’s just me.
Jessica says
These waffles were incredible and super easy to make. We live in northern California Gold County and are currently under an evacuation warning while many of our friends and family have been in a mandatory evacuation. My daughter’s school has been closed for over a week due to the evacuation and toxic smoke. On Friday we got notice that the school’s are going to be able to open this Monday and today we received a glorious gift of our first rain of the season. In celebration, I made these for brunch with maple syrup warmed with a cinnamon stick and crisp, salty bacon. With everything that has been going on in our lives and the knowledge that many people I care about don’t have a home to return to, these evoked an emotional reaction and warmed my soul. They will be a new tradition in our home to ring in the first rain of Autumn. Thanks for the recipe!
Angie says
Delicious! I got a thumbs up from the hubbie. Followed directions, but did need the extra milk for sure. They’re not too sweet. We actually like sweet stuff, so we may add extra sugar next time. I also put some chocolate chips on the top of the waffle batter of some of them before cooking. They came out the perfect crispiness too! No floppy waffles. Thank you!
Monica says
Hi Kylee! Are the nutrition facts based on one serving or for the whole batch? Looks delicious and I’m about to make them 🙂
Kylee says
It’s always per serving (whatever is indicated on the recipe card – the nutrition is calculated and divides itself by number of servings).
I WISH it was for the whole batch!! lol.
Mary in Iowa says
Delicious and easy!! I didn’t have pumpkin pie spice so I followed the spice measurements but added about 1/2 tsp. of ground cloves which rounds out that classic pumpkin spice taste and aroma!! I also tried some whipped topping that needed to be used up and I could REALLY taste the waffles (more than with maple syrup). What a great way to welcome autumn!! Thanks for a delicious and simple recipe – I got 5 round waffles out of this recipe.