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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. Jump to the recipe card if you wish!

A stack of Pumpkin Spice Waffles topped with butter and syrup sits on a white plate, surrounded by pumpkins and fall decor in the background.

Why you’ll love this

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.

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What to serve with Waffles

maple syrup
melted butter
whipped cream
lots of coffee

Step-by-step photos and tips and tricks are below. Jump to the full recipe card instead

Pumpkin Spice Waffles topped with butter and syrup are arranged on a rectangular plate, surrounded by autumn-themed decor including pinecones and a small pumpkin.

Key Recipe Ingredients

Note: This highlights some ingredients. Full list is in the recipe card.

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.

Ingredients for pumpkin waffles are arranged on a white surface, with each labeled - pumpkin puree, flour, baking powder, baking soda, salt, pumpkin pie spices, milk, eggs, dark brown sugar, and butter.

How to make Pumpkin Spice Waffles

This is a step-by-step photo guide. Full ingredients and instructions are in the printable recipe card below.

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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.

A glass bowl filled with flour mixture. Text on the image says 'Whisk flour, baking powder, baking soda, pumpkin pie spice, and salt in a large bowl'.

A hand pouring milk into a bowl with pumpkin puree, eggs, brown sugar, and melted butter. Text on the image says 'Whisk together pumpkin puree, eggs, melted butter, brown sugar, and milk in a separate bowl until smooth.'

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.

A bowl of dry ingredients with a well in the center and wet mixture being poured in. Text on the image says 'Make a well in the dry ingredients, pour in the wet mixture'.

A bowl of pumpkin waffle batter. Text on the image says 'Stir until just combined'.

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.

Batter spread in a preheated waffle iron. Text on the image says 'Add batter to preheated waffle iron'.

A golden brown waffle in the waffle iron. Text on the image says 'Cook until golden brown'.

Troubleshooting Guide

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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!
ALL BREAKFAST RECIPES

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Update: This recipe was originally posted in 2017 and has been updated to improve reader experience

About Kylee Ayotte

I am a born and raised New Zealander (a Kiwi), now living in Phoenix, Arizona. I’m happily married to the love of my life – a hot American boy I met while traveling the world. I’m a mama to 2 awesome little boys and love red things, rugby, cheesecake, and bacon. Mmmmm. Bacon. Meet Kylee

4.93 from 51 votes (19 ratings without comment)

53 Comments

Leslie says:

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These are amazing!!! So good. Fluffy and packed full of pumpkiny goodness. Honestly I make them and freeze them, thaw in fridge and either toast or microwave for a second or two (alright, 22 seconds) and eat. No butter or syrup needed (blasphemy, according to my hubby). Thank you for sharing this recipe. Will be making them all year long 🧡

AJ says:

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To die for!!

Sheri says:

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Excellent!

Phyllis says:

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Can I swap milk for 1/2 & 1/2 if so how much thanks

1. Kylee Ayotte says:
  
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  I’d do a 1:1 swap.
Sherry Tetschner says:

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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.