These Pumpkin Waffles come together in minutes because there is no waiting for the batter to rest! They’re crisp on the outside, fluffy on the inside, full of pumpkin flavor, and perfect for Fall mornings.
Table of Contents
Pumpkin Waffle Recipe
Skip the pre-made mix and make these waffles from scratch easily. They are perfect for a weekend waffle bar, brunch, busy weekday mornings, or for a Fall breakfast just because. You’ll love how perfectly spiced they are, giving you all the cozy fall vibes on a plate. Serve them with chopped pecans, a dollop of whipped cream, and a drizzle of syrup. This recipe is one your family will be begging you to make all pumpkin season long!
Tips for Success
Don’t overmix the batter. Stir just until lumps form in the batter. Overmixing will make the waffles dense rather than light and airy.
Measure the flour correctly. Use a spoon to level the flour instead of scooping straight from the bag. Too much or too little flour, from incorrect measuring, can lead to heavy waffles instead of fluffy ones.
Customize the waffles. Stir in chopped walnuts or pecans for an added crunch to the soft waffles.
Ingredients & Estimated Cost:
Here is everything you need to make these waffles, along with a few substitution recommendations and ingredient tips.
- All-purpose flour (3 ½ cups – $0.50): Use gluten-free flour for a 1:1 ratio, if you need a gluten-free version.
- Baking powder (1 Tablespoon – $0.10): Check to make sure your baking powder is fresh; otherwise, the waffles will not rise.
- Baking soda (2 teaspoons – $0.05): This is a critical ingredient because it helps the waffles rise, so you don’t end up with dense waffles.
- Brown sugar (2 Tablespoons – $0.10): Light or dark brown sugar will work.
- Ground cinnamon (2 teaspoons – $0.12): Use pumpkin pie spice as an alternative.
- Ground ginger (1 teaspoon – $0.06): Allspice is a good substitute if needed.
- Ground cloves (½ teaspoon – $0.08): Cloves are a strong spice; don’t add too much so the flavor isn’t overpowering.
- Salt (1 teaspoon – $0.01): You can use Kosher or sea salt.
- ½ cup unsalted butter – $1.25): Butter makes everything taste better, but you can use ½ cup vegetable oil as an alternative.
- Eggs (4 large – $1.20): Room-temperature eggs help achieve a better texture and more even mixing.
- Canned pumpkin puree (2 cups – $2.20): Do not use pumpkin pie filling.
- Milk (2 cups – $0.50): Use any kind of milk except for skim.
The recipe cost is calculated by the amounts needed for the recipe. The pricing for this recipe was updated in October 2025.
How To Make Pumpkin Waffles
Mix, pour, and cook. It’s that simple. Let me show you how.
- Whisk the flour, baking powder, baking soda, brown sugar, spices, and salt in a large bowl.
- Whisk the eggs, pumpkin, buttermilk, and butter in a medium bowl until combined.
- Pour the wet ingredients into the dry ingredients.
- Whisk until the batter is mostly smooth.
- Spray the top and bottom of the waffle iron with cooking spray, and then pour the batter into the hot waffle iron.
- Remove the waffle from the pan and set it on a baking sheet when it has finished cooking. Keep the waffles in the oven while you finish making the remaining waffles.
- Serve with your choice of toppings.
Pumpkin Spice Waffles Recipe FAQs
Here are my top tips to help you avoid making soggy waffles:
1. Spray the waffle iron with non-stick spray
2. Use eggs that are at room temperature
3. Do not overmix the batter
There are so many other topping options for waffles besides maple syrup. Try our Buttermilk Syrup, chocolate chips, toasted pecans, whipped cream, powdered sugar, toasted pumpkin seeds, cinnamon apples, or Simple Crock Pot Greek Yogurt and Homemade Granola.
The beauty of this batter is that it does not need to rest. You can mix all the ingredients and pour them into the waffle iron right away. It is an easy recipe to get breakfast on the table sooner.
Depending on the size and type of waffle maker you are using, you will probably use about two-thirds to one cup of batter. Refer to the manufacturer’s instructions for the most accurate instructions.
Pumpkin Waffle Recipe
Recipe Cost 5.98 Serving Cost 0.59Equipment
- Measuring cups and spoons
- Waffle iron
- mixing bowls
- mixing spoon
- baking sheet
- Liquid measuring cup
- whisk
Ingredients
WAFFLES:
- 3 ½ cups all-purpose flour
- 1 Tablespoon baking powder
- 2 teaspoons baking soda
- 2 Tablespoons brown sugar
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon ground cloves
- 1 teaspoon salt
- ½ cup unsalted butter melted and cooled slightly
- 4 large eggs room temperature
- 2 cups canned pumpkin puree not pumpkin pie filling
- 2 cups milk anything but skim
FOR SERVING (all optional):
- Butter
- Syrup
- Whipped cream
- Toasted pecans
- Toasted pumpkin seeds
Instructions
PREHEAT:
- Preheat the waffle iron.
- Move the oven rack to the middle position.
- Preheat the oven to 200 degrees F.
MAKE WAFLE BATTER:
- Melt butter in a microwave-safe bowl and allow it to cool while you prepare the dry ingredients.
- Whisk together flour, baking powder, baking soda, brown sugar, spices, and salt in a large bowl.
- Whisk together eggs, pumpkin, buttermilk, and butter in a medium bowl until well combined.
- Pour wet ingredients into dry ingredients and whisk until the batter is mostly smooth.
- Lightly spray the top and bottom of the waffle iron with cooking spray.
COOK WAFFLES:
- Pour batter into the hot waffle iron and cook according to the waffle iron directions until golden brown and crispy.
- Remove and set on a baking sheet.
- Place the waffles in the oven to keep warm.
SERVE:
- Serve with toppings of your choice.
Notes
Storage Tips
STORE: Store in an airtight container in the fridge for up to four days. FREEZE: Let the waffles cool completely, then wrap them individually in plastic wrap or parchment paper. Place the wrapped waffles in an airtight container or freezer bag and freeze for up to 3 months. THAW: Thaw the waffles overnight in the refrigerator. You can also thaw the waffles in the microwave on the defrost setting for a few minutes or in the oven at 350 degrees Fahrenheit for 10-15 minutes. REHEAT: To reheat a single waffle, you can toast it in a toaster. To reheat multiple waffles, place them in a single layer on a baking sheet and bake them in a preheated oven at 350 degrees Fahrenheit for 5-10 minutes or until heated.Nutrition
Amanda says
Each bite was better than the last. Outstanding Pumpkin Waffles Recipe!
Sara Welch says
Enjoyed these for breakfast this morning and started my day off right! Turned out light, fluffy and delicious; the perfect recipe for fall, indeed!
Sisley says
Pumpkin breakfast joy! I can’t wait to have them again.
Janie says
Waffles are my favorite to have for breakfast. These pumpkin waffles are a great one to have this fall season. Very delicious and wonderful with a cup of coffee!
Anjali says
This is really the best fall breakfast ever!! My waffles were crispy on the outside, soft on the inside, and were packed with pumpkin flavor!
Tavo says
Your pumpkin waffles were a hit at my Sunday brunch! The texture was spot-on, and the blend of spices made each bite a cozy autumn hug. I also appreciated the practical storage tips; they’ll come in handy for quick weekday breakfasts. Thanks for sharing this recipe; it’s a new staple in my kitchen.