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Pumpkin Waffles are crispy on the outside, fluffy in the middle, and packed with warm fall spices. An easy weekend breakfast that’s ready in 25 minutes.
Waffles are the perfect breakfast any time of year, but once the weather turns cool, it’s time to bring out the pumpkin. These Pumpkin Waffles are crispy around the edges, soft and fluffy in the middle, and loaded with warm cinnamon and pumpkin pie spice in every bite. They come together with just two bowls and about five minutes of prep, so they’re an easy way to make a weekday breakfast feel a little more special.
This recipe uses a full cup of pumpkin puree, so you actually taste the pumpkin instead of just the spice. Top the waffles with butter and maple syrup for a classic finish, or dress them up with chopped pecans, mini chocolate chips, or a dollop of whipped cream. Make a double batch and freeze the extras, and you’ll have a cozy fall breakfast ready to go on your busiest mornings.
Erin’s Notes
- Quick to make: Waffles come together with just two bowls and about 5 minutes of prep.
- Big pumpkin flavor: A full cup of pumpkin puree and pumpkin pie spice give real, unmistakable fall flavor in every bite.
- Great texture: Crispy edges, fluffy center — the buttermilk batter gets you both.
- Freezer friendly: Make a double batch and freeze extras for busy mornings all season.
Ingredient Notes
- Pumpkin Puree: Use plain canned pumpkin puree, not pumpkin pie filling, which already has sugar and spices added.
- Pumpkin Pie Spice: Adds warm cinnamon, ginger, nutmeg, and clove flavor in one step. You can swap in your own homemade blend if you prefer.
- Buttermilk: Gives the waffles a tender crumb and a little tang that balances the sweetness. See the recipe notes for a quick DIY substitute if you don’t have any on hand.
- Butter: Melted butter adds richness and helps crisp up the outside of the waffles as they cook.
Pumpkin Waffles
Ingredients
- 2 1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1 Tablespoon pumpkin pie spice
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups buttermilk
- 4 whole eggs
- 1 cup pumpkin puree
- 6 Tablespoons butter, melted and cooled slightly
Instructions
- Preheat waffle iron
- In a large bowl mix together flour, sugar, pumpkin pie spice, baking powder, baking soda, and salt until well combined.2 1/2 cups all-purpose flour, 1/2 cup granulated sugar, 1 Tablespoon pumpkin pie spice, 2 teaspoons baking powder, 1 teaspoon baking soda, 1/2 teaspoon salt
- In a separate bowl whisk together buttermilk, eggs, pumpkin puree, and melted butter until smooth.2 cups buttermilk, 4 whole eggs, 1 cup pumpkin puree, 6 Tablespoons butter
- Add pumpkin mixture to flour and mix until everything is well blended.
- Spray a hot waffle iron with non-stick spray. Fill with batter and cook until golden.
- Remove from waffle iron and serve with butter and maple syrup.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
How To Make Pumpkin Waffles
- Preheat your waffle iron.
- In a large bowl, whisk together the flour, sugar, pumpkin pie spice, baking powder, baking soda, and salt until well combined.
- In a separate bowl, whisk together the buttermilk, eggs, pumpkin puree, and melted butter until smooth.
- Add the pumpkin mixture to the flour mixture and stir until everything is just blended. Don’t overmix — a few small lumps are fine.
- Spray the hot waffle iron with non-stick spray, fill with batter, and cook until golden brown.
- Remove from the waffle iron and serve warm with butter and maple syrup.
Recipe Tips
- Don’t overmix: Stir the batter just until the dry and wet ingredients are combined. A few lumps are totally fine, and overmixing leads to dense, tough waffles.
- Preheat fully: A fully preheated waffle iron helps the batter set quickly, which gives you that crisp exterior.
- Keep waffles crisp while you cook the rest: If you’re making a big batch, keep finished waffles on a wire rack in a low oven (around 200°F) instead of stacking them, so they stay crisp instead of steaming and going soft.
Recipe Variations
- Dairy-free swap: Any milk works here (dairy or non-dairy) to make these dairy-free — just swap it in for the buttermilk.
- Mix-ins: Stir 1/2 to 3/4 cup finely chopped pecans or mini chocolate chips into the batter before cooking.
- Spice swap: If you don’t have pumpkin pie spice, plain cinnamon works well in its place.
Storage & Freezing
Let waffles cool completely, then store in an airtight container in the refrigerator for a few days. Reheat in the toaster or toaster oven to bring back the crisp edges.
To freeze, let the waffles cool completely, then arrange them in a single layer on a baking sheet and freeze until solid, about a few hours. Once frozen, transfer to a freezer-safe bag and store for 3-4 months. To serve, pop a waffle straight from the freezer into your toaster or toaster oven, just like a store-bought frozen waffle.
If that isn’t the taste of fall, then I don’t know what is! I have to give this a try. They look amazing.
Waffles are my favorite in the morning and this is going to take it up a notch.. I cannot wait!
I love this spin on traditional waffled!
I would love these for breakfast! They look incredibly delicious!!
Oh my goodness! These Pumpkin Waffles are incredible!! I can’t wait to try these!
I love how few ingredients these waffles have! And so easy!