I love the way warm pumpkin and fall spices fill the kitchen — these Pumpkin Waffles are crisp at the edges, tender inside, and quick enough for a weekend brunch. I’ve made them dozens of times, tweaking the batter for extra crispness and a more pronounced pumpkin flavor. You’ll get reliable results with simple ingredients and a good waffle iron.
Why Make This Recipe
- Deep, cozy fall flavor from real pumpkin and warm spices that still tastes fresh and bright.
- Balanced texture: crispy outside, fluffy inside — perfect for syrup and toppings.
- Fast and convenient: batter takes about 10 minutes to mix and waffles cook in 4–6 minutes.
- Versatile for breakfast, brunch, or an easy dessert — I often double the batch for guests.
- Personal note: I love this recipe because a little extra brown sugar and a short rest make the spice flavors bloom without overpowering the pumpkin. In case you want a muffin-style treat later, try my take on Apple Pumpkin Streusel Muffins for a similar flavor profile.
Recipe Overview
- Prep time: 10 minutes
- Cook time: 12–15 minutes (for 4–6 waffles depending on your iron)
- Total time: 22–25 minutes
- Servings: 4–6 waffles (serves 2–4 people)
- Difficulty: Easy
- Method: Mix wet and dry ingredients separately, fold together without overmixing, then cook in a preheated waffle iron until golden and crisp. If you love loafs and quick breads, see how the spice mix differs in this Cinnamon Swirl Pumpkin Bread Mini Loaves recipe.
My Experience Making This Recipe
I tested this batter with multiple irons and adjusted fat and a touch of cornstarch to improve edge crispness. The biggest discovery was letting the batter rest 5–10 minutes: it hydrates the flour and helps the waffles rise more evenly. I also learned that a very hot iron and a light spray of oil prevent sticking without making the waffles greasy.
How to Make Pumpkin Waffles
Start by preheating your Belgian or traditional waffle iron on medium-high and preheat an oven to 200°F (95°C) with a wire rack to keep cooked waffles warm. Whisk dry ingredients (1 3/4 cups all-purpose flour, 1 tbsp cornstarch, 2 tsp baking powder, 1/2 tsp baking soda, 1 tsp ground cinnamon, 1/4 tsp ground ginger, 1/4 tsp nutmeg, 1/2 tsp salt) in one bowl. In another, mix wet ingredients (1 cup pumpkin puree — not pumpkin pie filling, 2 large eggs, 1/3–1/2 cup light brown sugar, 1 cup milk or buttermilk, 4 tbsp melted butter, 1 tsp vanilla). Fold wet into dry until just combined and let rest 5–10 minutes. Spoon batter into the hot waffle iron (use a ladle or measuring cup for consistency) and cook 4–6 minutes until the waffle is deep golden and crisp. Transfer to the wire rack set in the warm oven to keep crisp while finishing the batch. For a creamy pumpkin dessert to pair later, consider this Cozy Creamy Pumpkin Custard for a seasonal follow-up.
Expert Tips for Success
- Preheat fully: many sticking problems come from an underheated iron; allow at least 10 minutes of preheat and test with a small drop of batter.
- Use cornstarch (1 tbsp): it absorbs moisture and helps achieve crisp edges without extra flour.
- Don’t overmix: stir until just combined; small lumps are okay and prevent tough waffles.
- Keep waffles crisp: place finished waffles on a wire rack in a 200°F oven; stacking traps steam and makes them soggy.
- Equipment tip: a Belgian-style waffle maker gives a thicker, fluffier interior, while a thin-waffle iron crisps faster — adapt cook time by 1–2 minutes.
How to Serve Pumpkin Waffles
- Classic maple: Serve with butter, pure maple syrup, and a sprinkle of chopped toasted pecans.
- Yogurt parfait: Top with Greek yogurt, spiced apple compote, and granola for a balanced brunch. See a complementary loaf for the table like Cranberry Pecan Pumpkin Bread.
- Savory-sweet: Add fried sage and a side of turkey sausage for a hearty fall plate.
- Dessert style: Whipped cream, caramel sauce, and a sprinkle of cinnamon for an indulgent finish.
Storage and Reheating Guide
- Fridge: Cool completely, then store in an airtight container or zip-top bag for up to 3 days.
- Freezer: Flash-freeze waffles in a single layer on a baking sheet for 1 hour, then transfer to a freezer bag; they keep well for up to 3 months.
- Reheating from fridge: Toast on medium for 2 cycles or warm in a 375°F (190°C) oven for 6–8 minutes on a wire rack.
- Reheating from frozen: Toast twice through or bake at 375°F for 10–12 minutes until heated through and crisp.
Recipe Variations
- Gluten-free: Use a 1:1 gluten-free baking flour blend; add 1 tsp xanthan gum if the blend lacks it and increase rest time for hydration.
- Dairy-free: Substitute oat or almond milk and use 4 tbsp melted coconut oil or vegetable oil instead of butter.
- Vegan: Replace eggs with 2 flax eggs (2 tbsp ground flax + 6 tbsp water, chilled 5 minutes) and use non-dairy milk and oil. Reduce sugar slightly if using sweetened non-dairy milk.
- Flavor boosts: Stir in 1/2 cup chopped toasted pecans, 1/3 cup chocolate chips, or fold in 1/4 cup pureed roasted squash for a deeper roasted note.
Nutritional Highlights
- Pumpkin is rich in vitamin A (beta-carotene) and provides fiber and potassium, adding nutrients compared to plain waffles.
- Be mindful of calories from butter and sugar; use yogurt and fruit toppings to keep portions lighter.
- Allergen note: recipe contains wheat, eggs, and dairy (can be adapted to be gluten-free and dairy-free/vegan as noted). Aim for 1 waffle per serving as a standard portion with sides.
Troubleshooting Common Issues
- Waffles are soggy inside: cook longer at a slightly higher iron setting and ensure you didn’t stack them; use an oven’s wire rack to keep crisp.
- Batter too thick or thin: add 1–2 tbsp milk if thick, or 1–2 tbsp flour if too thin; batter should pour slowly like thick pancake batter.
- Sticking to the iron: fully preheat and lightly brush the plates with oil or use a spray labeled for high-heat; avoid using too much sugar in the batter which promotes sticking.
Frequently Asked Questions
Q1: Can I use canned pumpkin puree?
A1: Yes — use plain canned pumpkin puree, not pumpkin pie filling, which has added sugar and spices. Shake the can and measure 1 cup for this recipe. If your puree is very dense, add 1–2 tbsp milk when mixing.
Q2: How can I make these waffles extra crispy?
A2: Use 1 tbsp cornstarch in the dry mix, preheat the iron hot, and avoid stacking waffles. A bit more fat (extra 1 tbsp butter) helps browning, and finishing in a 200°F oven on a wire rack preserves crispness.
Q3: Can I prepare the batter ahead of time?
A3: Yes — refrigerate the batter for up to 24 hours; the rest improves texture. Let refrigerated batter come to room temperature 15–20 minutes and give it a gentle stir before cooking.
Q4: What’s the best waffle iron to buy?
A4: For home cooks, a good nonstick Belgian waffle maker with adjustable temperature and a removable plate (for easy cleaning) is ideal. Cast-iron irons give superior searing but require seasoning and care.
Conclusion
If you’d like a simple comparison or another tested pumpkin waffle approach, check out the Simple Pumpkin Waffles Recipe – Savory Nothings for more ideas and variations.
Pumpkin Waffles
- Total Time: 25 minutes
- Yield: 4-6 waffles (serves 2-4 people) 1x
- Diet: Vegetarian
Description
Warm pumpkin waffles infused with fall spices, offering a crispy edge and fluffy interior, perfect for brunch or dessert.
Ingredients
- 1 3/4 cups all-purpose flour
- 1 tbsp cornstarch
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp ground cinnamon
- 1/4 tsp ground ginger
- 1/4 tsp nutmeg
- 1/2 tsp salt
- 1 cup pumpkin puree
- 2 large eggs
- 1/3–1/2 cup light brown sugar
- 1 cup milk or buttermilk
- 4 tbsp melted butter
- 1 tsp vanilla
Instructions
- Preheat your Belgian or traditional waffle iron on medium-high and an oven to 200°F (95°C) with a wire rack.
- In a bowl, whisk together the dry ingredients: flour, cornstarch, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt.
- In another bowl, mix the wet ingredients: pumpkin puree, eggs, brown sugar, milk, melted butter, and vanilla.
- Fold the wet mixture into the dry ingredients until just combined. Let the batter rest for 5-10 minutes.
- Scoop the batter into the hot waffle iron using a ladle and cook for 4-6 minutes until golden and crisp.
- Transfer finished waffles to the wire rack in the warm oven to keep them crisp while finishing the batch.
Notes
For maximum crispiness, let the batter rest and ensure your iron is fully preheated.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Waffle Making
- Cuisine: American
Nutrition
- Serving Size: 1 waffle
- Calories: 250
- Sugar: 8g
- Sodium: 300mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 70mg