Pumpkin Waffles

On quiet mornings, I often find myself drawn to the steady rhythm of mixing batter and the soft hum of the waffle maker heating up. It’s a small routine that feels grounding.

The scent of pumpkin and spices fills the room long before the first waffle is ready, and for a few minutes, the whole house feels calm.

Pumpkin waffles carry that perfect balance of golden crisp edges and a tender, warm center.

Each bite has the smooth sweetness of pumpkin and the cozy spice that lingers just long enough to make you pause before the next forkful.

They don’t just taste good—they feel like home. When I make them, I always set the table while the waffles cook.

The sound of the iron clicking open, the light puff of steam, the sight of those golden squares—it all builds up to that moment when they’re stacked high, ready to be served.

A drizzle of syrup, maybe a sprinkle of powdered sugar, and everything feels right for the day ahead.

Table of Contents

Pumpkin Waffles Recipe

Ingredients

1¾ cups all-purpose flour
2 tablespoons light brown sugar
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground ginger
¼ teaspoon ground cloves
2 large eggs, room temperature
1 cup pumpkin puree (not pumpkin pie filling)
1¼ cups milk
¼ cup melted unsalted butter
1 teaspoon vanilla extract
Optional: a little powdered sugar for dusting
Optional: warm maple syrup for serving

Instructions

Preheat your waffle maker and lightly grease it with a bit of oil or nonstick spray so the waffles don’t stick.
In a large bowl, whisk together the flour, brown sugar, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves until well combined.
In another bowl, whisk the eggs until smooth. Add pumpkin puree, milk, melted butter, and vanilla extract. Whisk until the wet ingredients blend into a smooth, silky mixture.
Pour the wet ingredients into the dry mixture. Gently stir until just combined. The batter should be slightly thick and smooth but don’t overmix—it helps keep the waffles fluffy.
Pour about ½ cup of batter (or as needed for your waffle iron size) into the preheated waffle maker. Close and cook until the waffles are golden brown and crisp on the outside, about 4–5 minutes depending on your machine.
Carefully remove the waffles and keep them warm on a baking sheet in a low oven (around 200°F or 90°C) while you cook the rest.
Repeat with the remaining batter.
Dust the finished waffles lightly with powdered sugar if you like, and serve them warm with maple syrup.

What Makes Pumpkin Waffles Special?

Pumpkin waffles stand out because of their rich flavor and texture. The pumpkin puree gives them a moist, tender inside, while the spices add depth and warmth.

Each waffle comes out golden brown with a crisp exterior that balances beautifully with the soft center.

They are not only delicious but also satisfying, offering a homemade taste that feels full and balanced.

These waffles are great for breakfast, brunch, or even as a light dessert with a drizzle of syrup or a spoon of whipped cream.

They taste naturally sweet and slightly earthy, making them a perfect choice for anyone who enjoys warm, spiced flavors.

Can I Use Fresh Pumpkin Instead Of Canned Pumpkin?

Yes, you can use fresh pumpkin puree instead of canned, and it gives the waffles a lovely natural flavor.

If you prefer homemade puree, choose a small sugar pumpkin as it has a smooth, less watery texture compared to larger varieties. To make fresh puree:

Roast or steam the pumpkin: Cut the pumpkin into halves or quarters, remove the seeds, and cook until soft.
Mash or blend: Once cooled, scoop out the flesh and blend until smooth.
Drain excess water: Place the puree in a sieve or cheesecloth for a few minutes to remove any extra liquid.

Fresh pumpkin may have a slightly lighter flavor, so you can add a pinch more cinnamon or nutmeg to maintain that classic warm taste.

Why Are My Pumpkin Waffles Not Crispy?

Pumpkin adds moisture, which can sometimes make the waffles soft instead of crisp. To get that perfect texture:

Cook a bit longer: Leave the waffles in the iron for an extra minute or two until they turn deep golden brown.
Avoid overmixing the batter: Overmixing can make waffles dense and less crispy.
Use the right balance of dry and wet ingredients: Too much pumpkin puree or milk can make the batter too wet, so measure carefully.
Let waffles rest briefly: After cooking, place them on a wire rack for a few minutes instead of stacking them—this helps them stay crisp.

Crispness depends a lot on the waffle iron and how much steam escapes during cooking, so patience and small adjustments go a long way.

What Can I Serve With Pumpkin Waffles?

Pumpkin waffles pair beautifully with many toppings and sides. Here are some ideas to make your meal more enjoyable:

Maple syrup: The deep sweetness complements the pumpkin flavor perfectly.
Whipped cream or yogurt: Adds a soft, creamy layer that balances the texture.
Fresh fruit: Bananas, berries, or sliced apples add freshness and color.
Nuts or seeds: Chopped pecans, walnuts, or pumpkin seeds add crunch and richness.
Butter and cinnamon sugar: A quick, warm topping that melts into the waffles beautifully.

These options let you create different moods—light and fresh for breakfast or indulgent and rich for dessert.

Can I Make The Batter Ahead Of Time?

You can prepare the batter a few hours before cooking, but it’s best to cook the waffles fresh.

The leavening agents in the batter (like baking powder and soda) lose their strength if left too long, which can make waffles less fluffy. If you must prepare in advance:

Store in the refrigerator: Keep the batter covered for up to 4 hours.
Stir gently before use: Mix lightly before pouring into the waffle iron.

For longer prep, cook the waffles and store them instead of keeping the batter. This keeps their texture and flavor much better.

How Do I Store Leftover Pumpkin Waffles?

Leftover waffles can be stored easily without losing taste or texture if done correctly. Let them cool completely before storage to prevent condensation.

For short-term storage: Place in an airtight container or sealed bag and refrigerate for up to 3 days.
For long-term storage: Layer the waffles with parchment paper and freeze for up to 2 months.

To reheat:

Use a toaster or oven: Toast at 350°F (175°C) for about 5 minutes until crisp.
Avoid the microwave: It makes waffles soft instead of crispy.

Proper storage keeps them flavorful and ready for quick breakfasts or snacks anytime.

Can I Make Pumpkin Waffles Gluten-Free Or Dairy-Free?

Yes, they can easily be adapted to different dietary needs without losing their flavor.

For gluten-free waffles: Use a high-quality gluten-free all-purpose flour blend. Some blends already include xanthan gum, which helps maintain structure.
For dairy-free waffles: Replace milk with almond, oat, or coconut milk, and use melted coconut oil or plant-based butter instead of regular butter.

These swaps work well and still create waffles that are golden, light, and rich in flavor.

How Can I Keep Pumpkin Waffles Warm For Serving?

To keep waffles warm while cooking the rest, use this simple trick:

Place cooked waffles on a baking sheet: Set in a preheated oven at 200°F (90°C).
Keep them in a single layer: This prevents them from steaming and turning soft.

Once all waffles are ready, serve immediately for the best texture and taste. Keeping them warm this way ensures they stay crisp on the outside and soft inside.

Can Pumpkin Waffles Be Made In Advance For Meal Prep?

Yes, pumpkin waffles are excellent for meal prep. Cook a large batch and store them properly for quick breakfasts through the week.

Here’s how to keep them perfect:

Cool completely: Before storing, so they don’t turn soggy.
Freeze in layers: Use parchment between each waffle to prevent sticking.
Reheat directly from frozen: Place in a toaster or oven until hot and crisp.

They taste just as fresh as when first made and save time on busy mornings.