Dessert

Pumpkin Waffles Recipe

Byanna orden October 11, 2026October 11, 2026

Introduction

These pumpkin waffles are a delicious way to welcome fall flavors into your breakfast routine. Soft and fluffy with warm spices, they’re perfect for a cozy morning treat that the whole family will enjoy.

A close-up of a single golden-brown waffle with a slightly crispy texture, topped with a generous dollop of white whipped cream and sprinkled with chopped pecans that add a crunchy texture; the waffle sits on a rustic surface with scattered pecan pieces around it, creating an inviting and hearty breakfast look. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 ½ cups all-purpose flour
3 teaspoons baking powder
2 teaspoons pumpkin pie spice
1 teaspoon baking soda
¼ teaspoon salt
1 ½ cups milk
1 cup pumpkin puree
¾ cup packed brown sugar
2 large eggs
¼ cup vegetable oil

Instructions

Step 1: Preheat your waffle iron or pan according to the manufacturer’s directions.
Step 2: In a large bowl, whisk together the flour, baking powder, pumpkin pie spice, baking soda, and salt until well blended. Set aside.
Step 3: In a medium bowl, whisk the milk, pumpkin puree, brown sugar, eggs, and vegetable oil until fully combined.
Step 4: Pour the wet ingredients into the dry ingredients and stir gently until just combined. Be careful not to overmix to keep the waffles light and fluffy.
Step 5: Let the batter rest for 3 to 5 minutes to allow the ingredients to meld.
Step 6: Lightly grease the waffle iron with oil or non-stick spray if needed.
Step 7: Scoop the batter onto the waffle iron and cook for about 3 to 5 minutes, or until the waffles are fragrant and steam slows down.

Tips & Variations

For extra crispiness, add a tablespoon of melted butter to the batter before cooking.
Serve with maple syrup, whipped cream, or toasted nuts for added texture and flavor.
Swap pumpkin pie spice for a mix of cinnamon, nutmeg, and cloves if you prefer homemade spice blends.

Storage

Store leftover waffles in an airtight container in the refrigerator for up to 3 days. To reheat, toast them in a toaster or oven to regain crispiness. You can also freeze waffles for up to 1 month; thaw and reheat as needed.

How to Serve

A close-up view of a single brown waffle with a slightly crispy texture forms the base. On top, there is a dollop of white whipped cream with a soft and fluffy texture, sprinkled generously with rough chopped pecan nuts, adding a rich brown color and crunchy texture. The waffle and toppings rest on a surface with a white marbled texture, and additional small pecan pieces are scattered around the waffle. The lighting highlights the warm, golden-brown hues of the waffle and the creamy whiteness of the whipped cream. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned pumpkin puree for this recipe?

Yes, canned pumpkin puree works perfectly and is the most convenient choice for this recipe.

What if I don’t have pumpkin pie spice on hand?

You can substitute with a mix of ground cinnamon, ground nutmeg, and a pinch of ground cloves or ginger to mimic the flavor.