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Pumpkin Waffles

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.4 from 16 reviews
  • Author: Sally
  • Prep Time: 25 minutes
  • Cook Time: 15 minutes (includes batches)
  • Total Time: 40 minutes
  • Yield: 14 4-inch square waffles
  • Category: Breakfast
  • Method: Cooking
  • Cuisine: American


Pumpkin waffles come together with a handful of basic ingredients, plus plenty of deep, warm pumpkin spices. They’re crisp and light right out of the waffle maker, and taste fantastic with maple pecan syrup. Here’s my recipe for pumpkin pancakes if you want to try those, too!


  • 2 cups (250g) all-purpose flour (spooned & leveled)
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 2 teaspoons ground cinnamon
  • 1 and 1/2 teaspoons store-bought or homemade pumpkin pie spice*
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon salt
  • 3 large eggs, at room temperature
  • 1 cup (225g) pumpkin puree (not 1 can)
  • 1/4 cup (4 Tbsp; 56g) unsalted butter, melted
  • 1/4 cup (50g) packed light or dark brown sugar
  • 1/4 cup (60ml) pure maple syrup
  • 1 teaspoon pure vanilla extract
  • 1 and 1/2 cups (360ml) whole milk, at room temperature

Optional Maple Pecan Topping

  • 3/4 cup (90g) pecan halves
  • 1 and 1/2 cups (360ml) pure maple syrup


  1. Preheat waffle maker on medium-high heat. Preheat oven to 200°F (93°C). Place a wire rack on a baking sheet; set aside.
  2. Make the pumpkin waffle batter: In a large bowl, whisk the flour, baking powder, baking soda, cinnamon, pumpkin pie spice, ginger, and salt together until combined. Set aside.
  3. In another large bowl, using a handheld or stand mixer fitted with a whisk attachment (or whisk vigorously by hand), beat the eggs (do not separate them) on high speed for 1–2 minutes, until frothy on top. Add the pumpkin, melted butter, brown sugar, maple syrup, vanilla, and milk, and whisk/beat on medium speed until combined. Pour the dry ingredients into the wet ingredients and whisk/beat on low speed until combined. Do not over-mix. Some small lumps are OK.
  4. Grease the preheated waffle maker (I use nonstick spray). Pour about 1/3 cup of the batter into each well of the waffle maker (or less if your waffle maker is smaller) and close the lid. Cook the waffles until crisp, about 5–6 minutes. (Follow the cooking instructions for your waffle maker.) Transfer the cooked waffles to the wire rack and keep warm in the preheated oven as you cook the rest. Repeat to cook the remaining batter.
  5. Meanwhile, as the waffles cook, make the optional maple pecan topping: Place the pecans in a saucepan or skillet set over medium-low heat. Toast the pecans for just about 4–5 minutes, stirring the whole time, because pecans can go from toasted to burnt in a matter of seconds. When they’re giving off a subtle toasty scent, turn the heat down to low and pour in the maple syrup. Leave it on the stove for just a minute, until the syrup is warmed through, and then remove from heat. 
  6. Serve the waffles immediately with warm maple pecan topping, or your choice of toppings.


  1. Make Ahead & Freezing Instructions: Waffles are best enjoyed freshly made. I recommend freezing any leftover cooled waffles. Waffles can be frozen for up to 3 months, then warmed in the toaster.
  2. Special Tools (affiliate links): Mixing Bowls | Whisk | Electric Mixer (Handheld or Stand) | Waffle Maker or Mini Waffle Maker
  3. Waffle Maker: You can use this recipe in either a Belgian or traditional waffle maker or iron. The suggested cooking time is just a suggestion. Follow the cooking instructions for your specific waffle maker.
  4. Pumpkin Pie Spice: You can find pumpkin pie spice in the baking aisle of most grocery stores or make your own homemade pumpkin pie spice. If you don’t have either and want to use individual spices, use 1/4 teaspoon each ground ginger, ground allspice, ground nutmeg, and ground cloves. This is in addition to the 2 teaspoons of ground cinnamon and 1/4 teaspoon ground ginger also called for in this recipe.
  5. Milk: Whole milk makes for rich and tender waffles, but you could also use buttermilk or a nondairy option in a pinch.
  6. Can I make these as pumpkin pancakes? The ratios of wet-to-dry are different because waffles need to cook longer. Try this recipe for pumpkin pancakes.
  7. Other Topping Suggestions: Pumpkin butter, apple butter, whipped cream, sugared cranberries—instructions for these included in the recipe card for pumpkin pie, or dusting of sifted confectioners’ sugar.