Pumpkin Waffles are crispy on the outside, soft and fluffy inside, with the perfect amount of spice!

Pumpkin waffles with syrup and fresh whipped cream on top.

Table of Contents

The Best Pumpkin Waffles

These Pumpkin Waffles are hands-down my family’s favorite fall and winter breakfast. Unless you count these homemade cinnamon rolls as breakfast, and, in that case, it’s a tie!

I tweaked my favorite waffle recipe, adding warming spices and some pumpkin puree to bring you these fall-inspired waffles. They’re light with crisp edges and a delicious pumpkin-spice flavor. Load ’em up with homemade whipped cream and my favorite vanilla sauce and be prepared to enter breakfast heaven!

All the ingredients in this recipe are prepped for easy assembly, including sugar, milk, spices, salt, butter, eggs, flour, baking powder, vanilla, and cocoa powder.

Ingredients

Here’s what you’ll need to make these Pumpkin Waffles:

  • Flour: Use white flour and level your cups for accuracy.
  • Salt: Balances and enhances the flavors.
  • Baking Powder: Makes waffles fluffy—ensure it’s fresh.
  • Cinnamon & Pumpkin Pie Spice: Bring in those cozy fall flavors.
  • Brown Sugar: Adds moisture and a hint of caramel.
  • Pumpkin: Use canned pumpkin (not pumpkin pie filling).
  • Milk: Whole milk gives richness and flavor.
  • Vanilla Extract: Enhances the sweetness and spice.
  • Eggs: Room-temperature eggs make fluffier waffles.
  • Butter: Adds flavor and a great crisp texture to the waffles.
The wet and dry ingredients are being mixed together for these pumpkin waffles.

How To Make Pumpkin Waffles

  1. Prep Ingredients: Melt butter and cool it. Warm milk and bring eggs to room temp.
  2. Mix Dry Ingredients: Whisk flour, spices, baking powder, and salt in a bowl.
  3. Add Wet Ingredients: Stir in pumpkin, milk, eggs, vanilla, and sugar.
  4. Add Butter: Slowly whisk in melted butter until smooth.
  5. Rest Batter: Let it sit for 10 minutes for fluffier waffles.
  6. Cook Waffles: Pour batter into the hot waffle iron and cook until crispy and golden.
  7. Serve: Add syrup, whipped cream, or any toppings you like.

Quick Tip

How do you know when waffles are done? Waffles are ready when they’re golden, crispy, and lift easily from the waffle iron. A good sign is when the steam slows down or stops. Most waffle makers also have a light or sound to signal they’re done.

The batter being poured into the waffle maker and it being cooked up.

Pumpkin Waffles Tips

  1. Room Temp Ingredients: Use room temp eggs, milk, and butter for fluffier waffles. If the ingredients are at different temperatures the batter will clump.
  2. Don’t Over-Mix: Mix until smooth, but don’t overdo it—this keeps the waffles light.
  3. Fully Preheat the Waffle Iron: A hot waffle iron gives you crispy edges.

Quick Tip

Use a good waffle iron. If you’re looking to buy one, this is the waffle maker I use, and it makes perfect waffles every time!

Pumpkin waffles with syrup and whipped cream ready to be enjoyed.

Storage

Let the pumpkin waffles cool to room temperature. Store in an airtight container in the fridge for up to 3 days or freeze with wax paper between layers for up to 3 months. Reheat in a toaster, oven, or microwave—no need to thaw.

Use Leftover Pumpkin In

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5 from 9 votes

Pumpkin Waffles

By Chelsea Lords
With crispy edges and a cakey center, these sweet, cinnamon-infused Pumpkin Waffles are the perfect autumn breakfast!
Prep Time: 15 minutes
Cook Time: 5 minutes
Total Time: 20 minutes
Servings: 12 waffles

Equipment

  • Waffle Iron see note 1

Ingredients 
 

Dry Ingredients

  • 2-1/4 cups flour
  • 1/2 teaspoon salt
  • 4 teaspoons baking powder
  • 1 tablespoon cinnamon
  • 1 tablespoon pumpkin pie spice

Wet Ingredients

  • 1/4 cup light brown sugar or granulated sugar, packed
  • 2/3 cup pumpkin
  • 1 cup whole milk room temperature
  • 1 teaspoon vanilla extract
  • 4 large eggs room temperature
  • 6 tablespoons unsalted butter melted and cooled

For Serving

Instructions 

  • Melt butter and set aside to cool to room temperature. Warm the milk slightly in the microwave or let it reach room temperature naturally. Run un-cracked eggs under warm water to bring them to room temperature. Make sure all wet ingredients are the same temperature or batter will get clumpy.
  • Whisk together the dry ingredients in a large bowl. Right on top, add all the wet ingredients except the butter. Whisk until combined. While whisking, slowly drizzle in the melted butter. Whisk until smooth. Don't over-mix. For fluffier waffles, let the batter sit for 10 minutes (see note 4).
  • Preheat your nonstick waffle iron according to the model's instructions. Once heated, add 1/3 cup of batter per cavity. Cook until each waffle is nicely crisped on both sides and cooked through in the center.
  • Keep cooked waffles warm in the oven while finishing the batch (see note 3), or serve immediately with your choice of toppings.

Video

Recipe Notes

Note 1: Here’s my favorite waffle iron. It makes all the difference for good waffle texture!
Note 2: Combine 1/2 cup unsalted butter, 1 cup light brown sugar, 1/2 cup heavy cream, and a pinch of salt in a medium pot. Cook over medium heat, stirring occasionally, until butter melts and syrup slightly thickens, about 5–8 mins. Remove from heat, stir in 1 tablespoon vanilla extract.
Note 3: To keep waffles crisp, place them on a cooling rack set over a large baking pan. Put the pan in a 200°F oven to keep waffles warm as you continue cooking.
Note 4: Waffles turn out best when batter rests for a while. I like to make the batter the night before and then cook it the next morning! To do this, cover the batter tightly and store it in the fridge overnight. In the morning, give it a quick stir and cook it in a preheated waffle maker. It’s great having the batter ready to go for breakfast, and the waffles taste even better!
Storage: Allow the pumpkin waffles to cool to room temperature, then store them in an airtight container in the refrigerator for up to three days or freeze them separated by wax paper for up to three months. To reheat, simply use a toaster, oven, or microwave, no need to thaw.

Nutrition

Serving: 1serving | Calories: 187kcal | Carbohydrates: 24.2g | Protein: 5.4g | Fat: 7.7g | Cholesterol: 77.7mg | Sodium: 132mg | Fiber: 1.1g | Sugar: 4.2g

Nutrition information is automatically calculated, so should only be used as an approximation.

Like this? Leave a comment below!

Meet Chelsea

Hello, and welcome to Chelsea’s Messy Apron! I’m Chelsea, the recipe developer, food photographer, and writer behind the site. I’m passionate about creating simple, reliable, and delicious recipes that anyone can make.

Thanks for stopping by—I hope you find something delicious to make!

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18 Comments

  1. Erin says:

    5 stars
    I made these this morning for our family of seven! Everyone loved them!! Definitely one of our favorite recipes for fall and even all year!! Thanks!!

    Reply
    1. Chelsea Lords says:

      So, so happy to hear that! Thank you Erin!

      Reply
  2. Taylor says:

    5 stars
    These waffles are absolutely hands down the best!! My whole family loves them. And don’t forget the syrup… it is perfect! I also put leftover syrup in a mason jar in the fridge and just heat it up the next time! These waffles also freeze great and heat up well in the toaster for a quick hot breakfast!! You must try them!

    Reply
    1. Chelsea Lords says:

      I am so happy to hear this! Thanks so much for the tips on freezing the waffles and keeping the syrup! 🙂

      Reply