Pumpkin Spice Waffles

As delightfully crisp as the fall mornings they’re made for, these enticingly spiced pumpkin waffles are an extra-special way to start your day. Serve with a maple pecan topping for an over-the-top-delicious breakfast that celebrates the flavors of fall.

One reader, Dana, commented: “Great recipe!! I make regular waffles most Sunday mornings as a treat, and we decided to try a new recipe for something different. Very tasty and just enough flavor of pumpkin and all the fall spices. Thank you for sharing! ★★★★★“

Pumpkin pancakes, pumpkin French toast casserole, mini cinnamon sugar pumpkin muffins, and today’s pumpkin waffles are simply the epitome of fall morning bliss. (With a shoutout to apple cinnamon rolls, too!)

While I don’t get out my waffle maker all that often, recipes like this one make me—and my family—very glad I have one. (Same with you, gingerbread waffles!) That’s why homemade waffles are extra special… they’re not an everyday breakfast, so when you serve them, they’re REALLY appreciated!

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So Much to Love About These Pumpkin Waffles

• Crisp outside and chewy-soft inside
• Excellent pumpkin spice flavor
• Whipping the eggs keeps these light and fluffy—no separating needed
• Not overly sweet, so maple pecan syrup is a perfect (and easy) topping
• Makes for a special fall breakfast or brunch

Key Ingredients You Need for Pumpkin Waffles

1. Flour: Use all-purpose flour for the base of these waffles.
2. Baking Powder + Baking Soda: Yes, we use both, just like we do in buttermilk waffles and whole wheat waffles. These leaveners keep the waffles light.
3. Spices: Pumpkin can be a little bland on its own, so we need to rely on spices. (All that yummy pumpkin spice flavor we go crazy for in the fall!) Go ahead and whip up a batch of this homemade pumpkin pie spice because you’ll want to use it again for other favorites like pumpkin snickerdoodles & pumpkin muffins. We’re also adding some extra cinnamon and ginger; because waffles are cooked under such direct heat that can dilute flavor, you REALLY want to amp up the spices.
4. Pumpkin: Measure your pumpkin carefully. You need 1 cup for this recipe, so less than a full can. You can use the leftovers to make homemade pumpkin coffee creamer for the ultimate fall breakfast!
5. Brown Sugar: The hint of molasses flavor from brown sugar pairs so well with pumpkin.
6. Eggs: Eggs not only bind everything together, they also help make these pumpkin waffles light and fluffy. You’ll beat the eggs first, before adding the other ingredients. Pumpkin is a heavy ingredient, so we whip air into the eggs to counterbalance it and prevent weighed-down waffles. No need to separate the eggs.
7. Melted Butter: Adds so much delicious flavor, but you can use oil if you prefer.
8. Vanilla Extract: For extra flavor.
9. Whole Milk: There’s more liquid in waffles than pancakes, because they cook longer and we want to prevent them from being too dry. Whole milk makes for rich and tender waffles, but you could also use buttermilk or a nondairy milk.

I also added maple syrup to the batter, which helps bring flavor (and brings out the pumpkin flavor!) and adds a little extra sweetness.

By the way, if you’re using canned pumpkin and wondering what to do with the rest of the can, check out all these recipes to make with leftover pumpkin puree.

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Here’s How to Cook Pumpkin Waffles

• Preheat your waffle maker. Here’s the waffle maker I own and love. This waffle maker is another great choice.
• Combine the dry ingredients. 
• Beat the eggs: Give them a vigorous whisk by hand, or use a handheld or stand mixer fitted with a whisk attachment to whip them up until they’re frothy on top, about a minute or two. This helps keep the waffles light, to counteract the heaviness of the pumpkin.
• Mix in the remaining wet ingredients, then the dry ingredients. Whisk or beat on low speed until everything is combined, but do not over-mix! Some small lumps are fine—don’t worry about that.
• Pour batter into greased waffle maker. Close the lid and cook the waffles until crisp, which takes about 5 minutes in my waffle maker. All waffle makers are different, so check your waffle maker’s instructions and keep an eye on your cooking waffles. Repeat with remaining batter.

Here’s the beaten egg mixture, frothy on top as you can see:

This is the batter, after all of the ingredients have been combined:

Waffle Making Tip: Avoid overfilling the waffle maker—once shut, the batter seeps to the edges. This is usually how I fill mine:

Keep waffles warm as you cook the rest: If serving all of the waffles at once, transfer the cooked waffles to a wire rack on a baking sheet, and place in a preheated 200°F (93°C) oven to keep them warm until the whole batch is ready.

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Optional Maple Pecan Topping

These pumpkin waffles aren’t overly sweet, so there’s room for some sweetness in your toppings.

You can top these pumpkin waffles with a simple pat of butter and a dusting of confectioners’ sugar—or a swipe of pumpkin butter if you want to journey all the way down Pumpkin Spice Lane—but I especially love them with toasted pecans and warm maple syrup (which is equally fantastic on gingerbread waffles). All those nooks and crannies in the waffle’s surface are just begging to be filled with this stuff!

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