These homemade pumpkin waffles are crisp and golden on the outside, soft and fluffy in the center, and filled with warm fall spices. Made with real pumpkin purée, brown sugar, cinnamon, ginger, and nutmeg, they are an easy breakfast for cozy autumn mornings, weekend brunches, or holiday gatherings.
Serve these pumpkin spice waffles with butter and maple syrup, or dress them up with whipped cream, toasted pecans, and extra Biscoff-like caramel notes from warm brown sugar. The batter comes together quickly, and the waffles can also be frozen for easy breakfasts later in the week.
Why You’ll Love These Pumpkin Waffles
Crispy edges and a soft, fluffy center
The best pumpkin waffles should have two textures: golden, crisp edges from the hot waffle iron and a soft, tender center. This recipe uses a balanced amount of pumpkin purée, melted butter, eggs, and leavening to keep the waffles rich without becoming heavy.
Pumpkin adds moisture, so it is important not to use too much. The right balance produces waffles that cook through properly and still have a light interior.
Full of cozy pumpkin spice flavor
These pumpkin spice waffles are flavored with cinnamon, ginger, nutmeg, and a small amount of cloves. Together, the spices create the classic warm flavor associated with pumpkin desserts and fall breakfasts.
You may replace the individual spices with pumpkin pie spice if you prefer. Use about 2 teaspoons of pumpkin pie spice in place of the cinnamon, ginger, nutmeg, and cloves listed in the recipe card.
Easy homemade fall breakfast
The waffle batter is simple to prepare with common baking ingredients. You need one bowl for dry ingredients, one bowl for wet ingredients, and a waffle maker.
Because the waffles are filling and flavorful, they work well for breakfast, brunch, a Thanksgiving morning meal, or breakfast-for-dinner. Add eggs, fruit, yogurt, or turkey sausage on the side for a more complete meal.
Great for freezer-friendly meal prep
Pumpkin waffles freeze very well. Make a double batch, let them cool completely, and freeze them in a single layer before transferring them to a freezer-safe container.
When you are ready to eat, reheat them in a toaster, toaster oven, air fryer, or oven. Reheating directly from frozen helps bring back the crisp edges better than microwaving.
Ingredients for Pumpkin Waffles
Pumpkin purée and warm spices
Use ¾ cup of 100% pumpkin purée. Do not use pumpkin pie filling, as it contains added sugar and spices that can alter the batter’s texture and flavor.
Cinnamon is the main spice, while ginger, nutmeg, and cloves add warmth. If you enjoy a stronger spice flavor, add an extra ¼ teaspoon of cinnamon.
Flour, cornstarch, and leavening
All-purpose flour creates the main structure for these homemade pumpkin waffles. A small amount of cornstarch helps promote a crisp exterior, which is especially useful because pumpkin purée naturally adds moisture.
Baking powder and baking soda help the waffles rise. Whisk them thoroughly into the flour so they are evenly distributed throughout the batter.
Eggs, milk, and melted butter
Eggs give the waffles structure, while milk creates a pourable batter. Melted butter gives the waffles a richer flavor and helps the outside brown nicely.
For the best result, let the melted butter cool for a few minutes before whisking it with the eggs. This prevents the warm butter from cooking the egg before it reaches the waffle maker.
Maple syrup and topping ideas
Maple syrup is the classic topping, but these pumpkin waffles are also delicious with butter, whipped cream, cinnamon apples, toasted pecans, or chopped walnuts.
For a sweeter brunch presentation, add a cream cheese glaze or a drizzle of warm caramel sauce. For a lighter option, use Greek yogurt with sliced bananas or apples.
How to Make Pumpkin Waffles
Preheat and grease the waffle maker
Preheat your waffle maker according to the manufacturer’s instructions. A fully heated waffle iron is important because it helps the outside cook and crisp quickly.
Lightly grease the cooking plates with neutral oil, melted butter, or nonstick cooking spray if your waffle maker requires it. Some nonstick waffle makers may not need additional grease, but a light coating can improve browning and help the waffles release cleanly.
Combine the pumpkin waffle batter
In a large bowl, whisk together the flour, cornstarch, brown sugar, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves.
In a second bowl, whisk together the pumpkin purée, milk, eggs, melted butter, and vanilla extract. Pour the wet ingredients into the dry ingredients and stir only until combined. A few small lumps are fine.
Avoid overmixing. Mixing too much can make waffles tough rather than fluffy. Standard waffle methods similarly emphasize mixing dry and wet ingredients only until combined; small lumps in the batter are acceptable.kingarthurbaking
Cook until golden and crisp
Pour the amount of batter recommended by your waffle maker into the center of the preheated iron. Close the lid and cook without opening it too early.
Most waffle makers take about 3 to 5 minutes, but exact timing depends on the machine. The waffle is usually ready when it is deeply golden, looks set, and the steam escaping from the sides has noticeably slowed.
Keep waffles warm before serving
Transfer each cooked pumpkin waffle to a wire rack instead of stacking them directly on a plate. Stacking traps steam, which can make the crispy exterior soft.
If you need to hold waffles for a family breakfast or brunch, place the wire rack on a baking sheet in a 200°F / 95°C oven. Keep them in a single layer until ready to serve. A crisp exterior and light interior depend on proper cooking and avoiding excess steam.kingarthurbaking+1
Tips for Crispy Pumpkin Waffles
Avoid opening the waffle iron too early
Opening the waffle maker before the waffle has set can tear it apart and interrupt browning. Wait until the machine’s indicator signals doneness, or until steam has mostly stopped escaping.
If your first waffle sticks, let the next batch cook slightly longer and make sure the waffle iron is fully preheated.
Use the right amount of batter
Too little batter may not fill the waffle grid, while too much can spill over the sides. Check your waffle maker’s manual for its recommended amount.
For many standard waffle makers, about ½ to ⅔ cup batter works well, but this varies by appliance. Start with a smaller amount for the first waffle, then adjust for the next batch.
Cool waffles briefly on a wire rack
Place freshly cooked waffles on a wire rack for one or two minutes. Air can circulate around them, helping the outside stay crisp.
Do not place hot waffles on top of one another. If you are serving a large batch, keep them warm in a low oven on a wire rack rather than piling them onto a plate.
Re-crisp leftovers in the toaster or oven
For leftover pumpkin waffles, use a toaster, toaster oven, air fryer, or oven. These methods restore the crispy texture much better than the microwave.
To reheat in an oven, place waffles directly on the oven rack or on a wire rack over a baking sheet at 350°F / 175°C for about 7 to 10 minutes, until hot and crisp.
Toppings, Storage, and FAQs
Best toppings for pumpkin spice waffles
Try one of these pumpkin waffle topping combinations:
- Maple syrup, butter, and toasted pecans
- Whipped cream, cinnamon, and chopped walnuts
- Warm cinnamon apples and caramel sauce
- Greek yogurt, maple syrup, and sliced bananas
- Cream cheese glaze and crushed pecans
- Apple butter with a sprinkle of pumpkin pie spice
For a savory-sweet meal, serve the waffles with fried eggs, breakfast sausage, or crispy bacon.
Can I make pumpkin waffles ahead?
Yes. You can make the batter a few hours ahead and refrigerate it, but for the best rise, cook the waffles soon after mixing. The baking powder and baking soda begin working once wet and dry ingredients are combined.
A better make-ahead option is to cook the waffles fully, cool them, and reheat them later in a toaster or oven.
How to freeze and reheat waffles
Let the waffles cool completely on a wire rack. Arrange them in a single layer on a baking sheet and freeze until firm, usually about 1 to 2 hours.
Transfer the frozen waffles to a freezer-safe bag or airtight container. Place parchment paper between layers if needed. Freeze for up to 2 months.
Reheat from frozen in a toaster, toaster oven, air fryer, or 350°F / 175°C oven until hot and crisp.
Can I make this recipe without buttermilk?
Yes. This recipe uses regular milk, not buttermilk. If you want a slight tang and extra tenderness, replace the milk with buttermilk.
You can also make a quick buttermilk substitute: add 1 tablespoon lemon juice or white vinegar to a measuring cup, then add milk until it reaches 1 cup. Let it sit for 5 minutes before using. If you use this substitute, keep the baking soda in the recipe because it reacts with the acidity.
Pumpkin Waffles
Ingredients
- 1 ¾ cups all-purpose flour
- ¼ cup cornstarch
- ⅓ cup packed light brown sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon fine salt
- 1 ½ teaspoons ground cinnamon
- ¾ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ⅛ teaspoon ground cloves
- ¾ cup 100% pumpkin purée
- 1 cup milk
- 2 large eggs
- ¼ cup unsalted butter melted and slightly cooled
- 1 teaspoon vanilla extract
- Butter neutral oil, or nonstick cooking spray, for the waffle maker
- Maple syrup butter, whipped cream, toasted pecans, or walnuts, for serving
Instructions
- Preheat the waffle maker according to the manufacturer’s instructions. Lightly grease it with butter, oil, or nonstick cooking spray if needed.
- In a large bowl, whisk together the flour, cornstarch, brown sugar, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves.
- In a medium bowl, whisk together the pumpkin purée, milk, eggs, melted butter, and vanilla extract until smooth.
- Pour the wet ingredients into the dry ingredients. Stir gently until just combined. Do not overmix; a few small lumps are fine.
- Pour the recommended amount of batter into the center of the hot waffle maker. Close the lid and cook until the waffle is golden brown, crisp, and cooked through, usually 3 to 5 minutes depending on your waffle maker.
- Transfer the cooked waffle to a wire rack. Do not stack hot waffles, as trapped steam can soften them.
- Repeat with the remaining batter, greasing the waffle iron as needed.
- Serve warm with maple syrup, butter, whipped cream, toasted pecans, or your preferred toppings.
Notes
- Use 100% pumpkin purée, never pumpkin pie filling.
- Cornstarch helps create crispier waffles, but you may replace it with an equal amount of all-purpose flour if necessary.
- For a stronger pumpkin spice flavor, add an additional ¼ teaspoon cinnamon.
- Keep finished waffles crisp by placing them on a wire rack, not directly on a plate.
- To freeze, cool completely, freeze in a single layer, then store in a freezer-safe bag for up to 2 months.
- Reheat frozen waffles in a toaster, air fryer, toaster oven, or oven rather than a microwave for the best texture.
