Pumpkin Waffle Recipe: Crispy, Fluffy Fall Breakfast

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Fall mornings call for something special, and this pumpkin waffle recipe delivers exactly that. I first made these waffles on a crisp October morning when I had leftover pumpkin puree sitting in my fridge, and honestly, I wasn’t sure how they’d turn out.

But after that first bite, with the warm spices and tender texture, these became a non-negotiable part of our autumn breakfast routine. The beauty of this recipe is how it transforms a simple waffle into something that tastes like cozy sweater weather on a plate.

My kids now request these every weekend from September through November, and I’ve learned a few tricks along the way to make them absolutely perfect every single time.

Quick Recipe Summary
Prep Time	10 minutes
Cook Time	15 minutes
Total Time	25 minutes
Servings	8 waffles
Difficulty Level	Easy

Why You’ll Love This Pumpkin Waffle Recipe

These pumpkin waffles aren’t just another seasonal recipe you’ll make once and forget. They’re genuinely delicious, easy enough for busy mornings, and the whole house smells incredible while they’re cooking.

I’ve tested this recipe probably two dozen times now, tweaking the spice ratios and perfecting the pumpkin amount until I got that ideal balance where you taste the pumpkin without it being overwhelming. The exterior gets beautifully crisp while the inside stays fluffy and tender.

Here’s what makes these special:

Perfect spice balance: The cinnamon, nutmeg, and ginger complement the pumpkin without overpowering it
Great texture: Crispy on the outside, soft and fluffy inside
Freezer-friendly: Make a double batch and reheat throughout the week
Versatile base: Works perfectly with both sweet and savory toppings
Real pumpkin flavor: Not artificial or overly sweet like some pumpkin recipes
Kid-approved: My pickiest eater asks for these regularly

Another favorite breakfast option I love making in fall is baked oatmeal, which also uses similar warming spices.

Ingredients

These pumpkin waffles use straightforward pantry staples combined with pumpkin puree and warm spices. I always make sure my ingredients are at room temperature before starting, as this helps everything mix together smoothly and creates better texture in the final waffles.

Dry Ingredients:

2 cups (250g) all-purpose flour
2 tablespoons (25g) granulated sugar
1 tablespoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves

Wet Ingredients:

1 3/4 cups (420ml) buttermilk, room temperature
1 cup (244g) pumpkin puree (not pumpkin pie filling)
2 large eggs, room temperature
1/4 cup (60ml) melted butter, slightly cooled
1 teaspoon pure vanilla extract

Optional Toppings:

Maple syrup
Whipped cream
Candied pecans
Butter
Caramel sauce
Fresh apple slices

Try my Sourdough Waffle Recipe.

Kitchen Equipment Needed

Having the right equipment makes all the difference when making waffles. I learned this the hard way when I first started making these with an old waffle iron that had uneven heating.

Here’s what you’ll need:

Belgian waffle maker (standard waffle maker works too, but Belgian creates those deep pockets perfect for holding toppings)
Large mixing bowl
Medium mixing bowl
Whisk
Rubber spatula
Measuring cups and spoons
Kitchen thermometer (optional but helpful for checking waffle maker temperature)
Wire cooling rack (prevents soggy bottoms)
Ladle or 1/2 cup measuring cup for batter

Recommended Products for This Recipe

After making these pumpkin waffles countless times, I’ve found a few products that genuinely make the process easier and the results better. These aren’t just random recommendations; they’re items I actually use in my own kitchen.

1. Cuisinart Double Belgian Waffle Maker

This waffle maker changed my breakfast routine completely. The dual sides let you cook two waffles simultaneously, which is essential when you’re feeding a family or want to batch cook for the week. The temperature control ensures consistent browning every time, and the non-stick surface means easy cleanup even with these slightly sticky pumpkin waffles.

Get it on Amazon

2. Libby’s 100% Pure Pumpkin

Not all pumpkin puree is created equal, and I’ve tested several brands. Libby’s consistently has the smoothest texture and most reliable moisture content, which matters for getting the right batter consistency. Some brands are too watery or have stringy texture, but Libby’s mixes in perfectly every time.

Get it on Amazon

3. Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract

Yes, vanilla extract is more expensive than imitation vanilla, but the difference in these waffles is noticeable. The pure extract adds a warm, complex flavor that complements the pumpkin and spices beautifully. This bottle lasts forever, and I use it in all my baking.

Get it on Amazon

4. Simply Organic Pumpkin Pie Spice

If you want to simplify this recipe, use 3 1/2 teaspoons of quality pumpkin pie spice instead of measuring out individual spices. Simply Organic’s blend has the perfect ratio of cinnamon, ginger, nutmeg, and cloves. It saves time and counter space when you’re mixing up morning breakfast.

Get it on Amazon

5. OXO Good Grips Wire Cooling Rack

This might seem unnecessary, but hear me out. Setting your finished waffles on a cooling rack instead of stacking them keeps them crispy. Stacked waffles steam each other and get soggy fast. This rack has tight spacing so waffle pieces don’t fall through, and it’s dishwasher safe for easy cleanup.

Get it on Amazon

You might also enjoy: Buttermilk Waffle Recipe

Step-by-Step Instructions: How to Make Pumpkin Waffles

Making these pumpkin waffles is straightforward, but following the steps carefully ensures you get that perfect crispy exterior and fluffy interior every time. I’ll walk you through each step exactly how I make them.

1. Preheat Your Waffle Maker and Prepare Ingredients

Plug in your waffle maker and set it to medium-high heat (around 375°F/190°C if your model has temperature control).
Let it preheat for at least 5 minutes while you prepare the batter; a properly heated waffle maker is crucial for crispy waffles.
Take your eggs and buttermilk out of the fridge about 15 minutes before starting; room temperature ingredients mix more smoothly.
Measure out all your ingredients before you begin mixing; this makes the process much faster.
Set up your wire cooling rack near the waffle maker so you have somewhere to place finished waffles.

2. Mix the Dry Ingredients

In your large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
Add all the spices (cinnamon, ginger, nutmeg, and cloves) to the flour mixture.
Whisk everything vigorously for about 30 seconds to ensure the spices are evenly distributed throughout the flour.
Make a well in the center of the dry ingredients; this is where you’ll add the wet ingredients.
Set this bowl aside while you prepare the wet ingredients.

3. Combine the Wet Ingredients

In your medium mixing bowl, whisk together the buttermilk and pumpkin puree until completely smooth with no lumps.
Add the eggs one at a time, whisking well after each addition until the mixture is uniform.
Pour in the melted butter (make sure it’s slightly cooled so it doesn’t scramble the eggs) and vanilla extract.
Whisk everything together until the mixture is smooth and the color is consistent throughout.
The mixture should be thick but pourable, with a beautiful orange color.

4. Create the Waffle Batter

Pour the wet ingredients into the well you created in the dry ingredients.
Using a rubber spatula, gently fold the wet and dry ingredients together with broad, sweeping motions from the bottom of the bowl.
Mix just until you no longer see dry flour streaks; the batter will be slightly lumpy, and that’s exactly what you want.
Don’t overmix, as this develops gluten and makes tough, dense waffles instead of light, fluffy ones.
Let the batter rest for 5 minutes while your waffle maker finishes heating; this allows the baking powder to activate and the flour to fully hydrate.
The batter will thicken slightly as it rests, which is normal and helps create structured waffles.

5. Cook the Waffles

Lightly spray your preheated waffle maker with cooking spray, even if it’s non-stick (the pumpkin makes these slightly sticky).
Use a ladle or 1/2 cup measuring cup to pour batter onto the center of the waffle maker, using about 1/2 to 3/4 cup depending on your waffle maker size.
Close the lid gently but firmly and avoid opening it for at least 3 minutes; opening too early causes the waffle to tear.
Most waffle makers will indicate when the waffle is done with a light or beep, usually after 4-5 minutes.
If your waffle maker doesn’t have an indicator, look for steam; when steam stops escaping, the waffle is typically done.
Carefully remove the waffle using a fork or silicone tongs (metal tongs can scratch non-stick surfaces).
Place the finished waffle on your wire cooling rack instead of stacking them, which keeps them crispy.
Repeat with the remaining batter, re-spraying the waffle maker between each waffle.

6. Serve and Enjoy

Serve the waffles immediately while they’re hot and crispy for the best texture.
Top with your favorite toppings like maple syrup, whipped cream, butter, or candied pecans.
If you’re making these for a crowd, you can keep finished waffles warm in a 200°F (95°C) oven on a baking sheet.
Don’t stack waffles in the oven; lay them in a single layer to maintain crispiness.
Leftover waffles can be cooled completely and frozen for later use.

Read Also: Belgian Waffle Recipe

Tips for The Best Pumpkin Waffles

After making these waffles more times than I can count, I’ve learned several tricks that take them from good to absolutely incredible. These tips address the most common issues people encounter.

Here are my best tips:

Use pure pumpkin puree, not pumpkin pie filling: Pumpkin pie filling contains added sugar and spices that will make these overly sweet and throw off the spice balance; I made this mistake once and the waffles were inedible.
Don’t overmix the batter: Mix just until the dry ingredients are moistened; lumpy batter creates fluffier waffles because you haven’t overdeveloped the gluten.
Let the batter rest: That 5-minute rest period allows the baking powder to start working and the flour to fully absorb the liquid, resulting in lighter waffles.
Preheat your waffle maker properly: A fully heated waffle maker is essential for crispy exteriors; if you add batter to a cold or barely warm iron, you’ll get soggy, pale waffles.
Don’t open the waffle maker too early: Resist the urge to peek; opening early causes waffles to tear and stick to the iron.
Use room temperature ingredients: Cold eggs and buttermilk don’t mix as smoothly with the other ingredients and can cause the melted butter to solidify into clumps.
Adjust consistency if needed: If your batter seems too thick (it should pour slowly but smoothly), add buttermilk 1 tablespoon at a time; if it’s too thin, add flour 1 tablespoon at a time.
Keep waffles on a cooling rack: Never stack warm waffles directly on a plate; they’ll steam each other and lose that perfect crispy texture.
Spray between each waffle: Even with non-stick waffle makers, the pumpkin in these waffles makes them slightly stickier than regular waffles.
Measure pumpkin carefully: Too much pumpkin makes heavy, dense waffles; too little and you lose that lovely pumpkin flavor.
Toast before serving if reheating: If you’re reheating frozen waffles, pop them in the toaster for the crispiest texture rather than using the microwave.

This pairs beautifully with my pumpkin overnight oats for when you want something quicker.

What to Serve with Pumpkin Waffles

These pumpkin waffles are incredibly versatile and pair well with both sweet and savory accompaniments. I’ve served them for regular family breakfasts, holiday brunches, and even dessert with ice cream.

The classic sweet toppings never disappoint, but don’t overlook savory options like crispy bacon or breakfast sausage.

Here are my favorite serving suggestions:

Maple butter: Mix softened butter with pure maple syrup and a pinch of cinnamon for an incredible spread that melts into all the waffle pockets
Whipped cream with cinnamon: Freshly whipped cream dusted with cinnamon adds richness without being too heavy
Caramel Sauce: Drizzle warm caramel over these for an extra indulgent treat
Candied pecans: The crunchy texture contrasts perfectly with the soft waffle interior
Apple compote: Sautéed apples with butter, brown sugar, and cinnamon complement the pumpkin spices beautifully
Cream cheese glaze: Mix softened cream cheese with powdered sugar and milk for a tangy-sweet topping
Sausage Balls: These savory bites create a wonderful sweet-savory breakfast plate
Bacon strips: The salty, crispy bacon pairs surprisingly well with the sweet pumpkin flavors
Fresh berries: Raspberries or blueberries add a tart brightness that cuts through the richness
Greek yogurt: A dollop of plain Greek yogurt adds protein and tangy contrast
Strawberry Sauce: Bright, fruity sauce brings a different flavor profile to these autumn waffles
Butter and powdered sugar: Sometimes simple is best; just butter and a dusting of powdered sugar lets the pumpkin flavor shine

Try my Vegan Waffle Recipe.

Variations of Pumpkin Waffles

One of my favorite things about this recipe is how easily it adapts to different preferences and dietary needs. I’ve experimented with numerous variations over the years, and these are the ones my family actually requests.

Try these variations:

Chocolate chip pumpkin waffles: Fold 1/2 cup mini chocolate chips into the batter just before cooking; the chocolate melts slightly and creates pockets of gooey sweetness.
Pumpkin pecan waffles: Add 1/2 cup chopped toasted pecans to the batter for extra crunch and nutty flavor that complements the pumpkin.
Whole wheat pumpkin waffles: Replace half the all-purpose flour with whole wheat flour for more fiber; you may need to add 2-3 tablespoons extra buttermilk as whole wheat absorbs more liquid.
Gluten-free version: Use a 1:1 gluten-free flour blend in place of all-purpose flour; I’ve had success with Bob’s Red Mill and King Arthur brands.
Protein-packed pumpkin waffles: Replace 1/4 cup flour with vanilla protein powder; reduce the sugar to 1 tablespoon as most protein powders are sweetened.
Vegan pumpkin waffles: Replace eggs with flax eggs (2 tablespoons ground flaxseed mixed with 6 tablespoons water, let sit 5 minutes), use non-dairy milk instead of buttermilk with 2 tablespoons lemon juice, and use vegan butter.
Pumpkin spice latte waffles: Add 2 tablespoons instant espresso powder to the dry ingredients for a coffee kick that pairs perfectly with the spices.
Extra spicy pumpkin waffles: Double the spice amounts if you really love bold spice flavor, or add 1/4 teaspoon ground cardamom for complexity.
Savory pumpkin waffles: Reduce sugar to 1 teaspoon, omit the sweet spices, and add 1/2 teaspoon each of sage and thyme plus 1/2 cup shredded sharp cheddar cheese; serve with fried eggs and bacon.
Pumpkin waffles with streusel topping: Sprinkle a mixture of brown sugar, flour, and butter on top of the batter right before closing the waffle maker for a crunchy, sweet topping.

For another fall breakfast variation, try my old fashioned pumpkin bread.

Storage and Reheating

These pumpkin waffles store beautifully, which makes them perfect for meal prep. I usually make a double batch on Sunday and reheat them throughout the week for quick breakfasts.

Follow these storage and reheating tips:

Room temperature storage: Store completely cooled waffles in an airtight container at room temperature for up to 2 days; separate layers with parchment paper to prevent sticking.
Refrigerator storage: Place cooled waffles in an airtight container or resealable bag and refrigerate for up to 5 days; again, use parchment paper between layers.
Freezer storage: Freeze waffles for up to 3 months by placing them in a single layer on a baking sheet until frozen solid (about 1 hour), then transfer to a freezer bag; this prevents them from freezing together in a clump.
Label freezer bags: Always write the date on your freezer bag so you know how old they are; I also note “pumpkin waffles” since all frozen waffles look the same.
Toaster reheating: Pop frozen or refrigerated waffles directly into the toaster for 2-3 minutes until heated through and crispy; this is my preferred method.
Oven reheating: Arrange waffles in a single layer on a baking sheet and heat at 350°F (175°C) for 5-7 minutes for refrigerated waffles or 10-12 minutes for frozen; this method works great for reheating multiple waffles at once.
Air fryer reheating: Heat frozen waffles in the air fryer at 360°F (180°C) for 3-4 minutes; they come out incredibly crispy.
Avoid microwave reheating: The microwave makes waffles soggy and rubbery; use it only as a last resort, and if you must, heat on 50% power for 30-second intervals.
Thawing before reheating: You can reheat waffles directly from frozen; there’s no need to thaw them first, which saves time on busy mornings.

Another favorite make-ahead breakfast option is hashbrown casserole.

Nutritional Facts

Here’s the approximate nutritional information per waffle (one waffle, without toppings):

Calories: 195
Total Fat: 6g
Saturated Fat: 3.5g
Cholesterol: 60mg
Sodium: 340mg
Total Carbohydrates: 29g
Dietary Fiber: 2g
Sugars: 5g
Protein: 6g
Vitamin A: 85% DV
Calcium: 15% DV
Iron: 10% DV

Note that these values are estimates and will vary based on specific brands used and portion sizes. Toppings like maple syrup, butter, and whipped cream will significantly increase the calorie and sugar content.

Another favorite: Healthy Waffle Recipe.

Health Benefits of Key Ingredients

While these pumpkin waffles are definitely a treat, they do contain some nutritious ingredients that offer real health benefits. The pumpkin puree is the star here nutritionally.

Here’s what makes these waffles more nutritious than standard waffles:

Pumpkin puree: Rich in beta-carotene (vitamin A), which supports eye health and immune function; one cup provides over 200% of your daily vitamin A needs, and it’s also high in fiber which aids digestion.
Cinnamon: Contains powerful antioxidants and has anti-inflammatory properties; studies suggest it may help regulate blood sugar levels and improve insulin sensitivity.
Ginger: Known for its anti-nausea properties and digestive benefits; it also contains compounds that may reduce inflammation and support immune health.
Nutmeg: Provides antioxidants and has antibacterial properties; it’s been used traditionally to aid digestion and may help improve sleep quality in small amounts.
Eggs: Excellent source of complete protein and contain all nine essential amino acids; they’re also rich in choline, which supports brain health and development.
Buttermilk: Provides calcium for bone health and contains probiotics that support gut health; it’s also easier to digest than regular milk for many people.

For more healthy fall breakfast options, check out my healthy pumpkin pie which uses similar ingredients.

FAQs About Pumpkin Waffles

1. Can I use pumpkin pie filling instead of pumpkin puree?

No, I strongly recommend against using pumpkin pie filling for this recipe. Pumpkin pie filling contains added sugars, spices, and thickeners that will throw off the entire recipe balance. The waffles will be overly sweet, the spice ratios will be wrong, and the texture won’t be right because pie filling has different moisture content than pure pumpkin puree.

2. Why are my pumpkin waffles soggy?

Soggy waffles usually result from not cooking them long enough or stacking them immediately after cooking. Make sure your waffle maker is fully preheated before you start, and cook each waffle until steam stops escaping from the waffle maker (typically 4-5 minutes). Always place finished waffles on a wire cooling rack rather than stacking them, as stacked waffles steam each other and lose their crispy texture.

3. Can I make the batter ahead of time?

You can prepare the dry and wet ingredients separately the night before and store them in the refrigerator, but I don’t recommend mixing them together until you’re ready to cook. Once mixed, the baking powder begins working immediately, and batter that sits too long will produce flat, dense waffles. If you must mix the batter ahead, use it within 2 hours for best results.

4. How do I know when the waffles are done?

Most waffle makers have an indicator light or beep to signal when waffles are done. If yours doesn’t, watch for the steam; when steam stops actively escaping from the waffle maker, your waffles are typically ready. The waffles should be golden brown and crispy on the outside, and they should release easily from the waffle maker without tearing.

5. Can I freeze pumpkin waffle batter?

I don’t recommend freezing the batter because the baking powder will lose its effectiveness during freezing and thawing, resulting in flat, dense waffles. Instead, cook all the waffles, let them cool completely, and freeze the finished waffles. They reheat beautifully in the toaster and taste just as good as fresh ones.

Read Also: Protein Waffle Recipe

Final Thoughts

These pumpkin waffles have become such a beloved recipe in my home that I honestly can’t imagine fall mornings without them. The combination of tender texture, warm spices, and that genuine pumpkin flavor creates something truly special.

I hope you’ll give this recipe a try and experience that same cozy, autumn feeling we get every time I make them. Don’t forget to top them with your favorite additions and maybe brew a cup of coffee to complete the perfect fall breakfast.

If you make these pumpkin waffles, I’d love to hear how they turned out for you! Leave a comment below and let me know what toppings you used or any variations you tried.

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