When fall hits and the air gets crisp, nothing beats the smell of pumpkin spice waffles cooking in my kitchen on a Saturday morning. These fluffy, perfectly spiced waffles have become our weekend tradition ever since Emily declared them "better than pancakes" (and coming from my pancake loving daughter, that's saying something!).
I spent weeks perfecting this recipe last October because honestly? Most pumpkin waffle recipes I tried were either too dense or tasted like cardboard with orange food coloring. These are different. They're crispy on the outside, fluffy on the inside, and packed with real pumpkin flavor plus all those warm fall spices we crave.
The best part? They come together in just 40 minutes, and you probably have most of the ingredients in your pantry right now. Trust me, once you try these with my maple pecan topping, store bought frozen waffles will never cut it again.
Want more fall breakfast inspiration? My maple glazed pumpkin donuts are another weekend winner that pairs perfectly with these waffles for a complete autumn brunch spread.
Jump to:
- Why You'll Love These Homemade Pumpkin Spice Waffles
- Ingredients For The Best Pumpkin Waffles Recipe
- How To Make Perfect Pumpkin Spice Waffles From Scratch
- Storage And Reheating Your Homemade Pumpkin Waffles
- Creative Variations For Your Pumpkin Waffle Recipe
- Frequently Asked Questions About Pumpkin Spice Waffles
- Recipes You May Like
- Conclusion
- Pumpkin Spice Waffles
Why You'll Love These Homemade Pumpkin Spice Waffles
These aren't just another pumpkin recipe I'm throwing at you because it's fall (though I do love a good seasonal recipe!). Here's why this pumpkin waffle recipe has earned a permanent spot in our breakfast rotation:
- Actually tastes like pumpkin - Real pumpkin puree plus the perfect blend of warm spices means these taste like fall, not just orange colored batter
- Crispy exteriors, fluffy interiors - The secret is beating those eggs until frothy and not overmixing the batter
- Ready in 40 minutes - Including prep time and cooking all the batches, you're looking at less than an hour from start to finish
- Freezer friendly - Make a double batch and freeze extras for busy weekday mornings
- Customizable toppings - Maple pecan syrup is my go to, but these work with everything from whipped cream to pumpkin butter
- Uses pantry staples - Most ingredients are things you likely already have on hand
Ingredients For The Best Pumpkin Waffles Recipe
Here's what you'll need to make these fluffy pumpkin spice waffles (and honestly, don't try to substitute too much here because I've tested this recipe about fifteen times):
For The Waffles:
- 2 cups + 2 tablespoons all purpose flour, spooned and leveled
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 1½ teaspoons pumpkin pie spice
- ¼ teaspoon ground ginger
- ¼ teaspoon salt
- 3 large eggs, at room temperature
- 1 cup pumpkin puree (not the whole can!)
- ¼ cup unsalted butter, melted
- ¼ cup packed brown sugar
- ¼ cup pure maple syrup
- 1 teaspoon vanilla extract
- 1½ cups whole milk, at room temperature
For The Optional Maple Pecan Topping:
- ¾ cup pecan halves
- 1½ cups pure maple syrup
A few ingredient notes from my testing: The pumpkin puree amount matters here. I learned the hard way that using a full can makes these too wet and dense. Room temperature ingredients really do make a difference for the texture. And please, use real maple syrup, not the fake stuff!
How To Make Perfect Pumpkin Spice Waffles From Scratch
Making these crispy pumpkin spice waffles is easier than you might think. I've broken it down into simple steps that even work when you're half asleep on a weekend morning (speaking from experience here!).
Getting Started
First things first - preheat your waffle maker on medium high heat. I also like to preheat my oven to 200°F and set up a wire rack on a baking sheet. This keeps finished waffles warm while you cook the rest of the batch.
Making The Waffle Batter
In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, pumpkin pie spice, ginger, and salt. Set this aside.
Here's where the magic happens. In another large bowl, beat those eggs on high speed for 1 to 2 minutes until they're frothy on top. This step is what gives these waffles their light, fluffy texture instead of being dense pumpkin bricks.
Add the pumpkin puree, melted butter, brown sugar, maple syrup, vanilla, and milk to the beaten eggs. Mix on medium speed until everything's combined.
Combining Wet And Dry Ingredients
Pour the dry ingredients into the wet ingredients and mix on low speed just until combined. Don't overmix! Some small lumps are totally fine and actually preferred here.
I made the mistake of overmixing my first batch and ended up with tough, chewy waffles. Learn from my error and stop mixing as soon as you don't see dry flour.
Cooking The Waffles
Grease your preheated waffle maker (I use nonstick spray). Pour about ⅓ cup of batter into each well and close the lid. Cook for about 5 to 6 minutes, or until they're golden and crispy.
The exact timing depends on your waffle maker, so follow your machine's instructions. These should be crisp on the outside when done.
Transfer finished waffles to that wire rack in the warm oven while you cook the rest.
Making The Maple Pecan Topping
While your waffles cook, toast those pecans in a saucepan over medium low heat for 4 to 5 minutes, stirring constantly. Pecans go from perfect to burnt in seconds, so don't walk away!
When they smell toasty, turn heat to low and pour in the maple syrup. Heat for just one minute until warmed through, then remove from heat.
Storage And Reheating Your Homemade Pumpkin Waffles
Let's be real - these pumpkin spice waffles are best eaten fresh and hot. But sometimes you make too many (not really a problem in my book!).
Store any leftover waffles in the refrigerator for up to 3 days. For longer storage, I freeze them in a single layer on a baking sheet, then transfer to freezer bags once frozen solid.
Frozen waffles keep for up to 3 months and reheat beautifully in the toaster. Just pop them in like store bought frozen waffles and they come out crispy again.
I don't recommend making the batter ahead of time. The leavening agents start working immediately, so you'll lose that fluffy texture if the batter sits too long.
Creative Variations For Your Pumpkin Waffle Recipe
Once you've mastered the basic recipe, here are some fun ways to switch things up:
Chocolate Chip Pumpkin Waffles - Fold in ½ cup mini chocolate chips with the dry ingredients. Emily's personal preference!
Pecan Pumpkin Waffles - Add ½ cup chopped toasted pecans to the batter for extra crunch.
Spiced Up Version - Add a pinch of cayenne pepper or extra ginger if you like more heat with your sweet.
Gluten Free Option - I haven't perfected this yet, but readers have had success substituting the all purpose flour with a 1:1 gluten free flour blend.
Dairy Free Twist - Use plant based milk and substitute melted coconut oil for the butter.
Want more fall breakfast ideas? These waffles pair perfectly with my pumpkin scones with maple cinnamon glaze for a complete autumn brunch spread.
Frequently Asked Questions About Pumpkin Spice Waffles
Yes! Add 1 cup pumpkin puree to your waffle mix along with pumpkin pie spice, cinnamon, and a touch of brown sugar for authentic pumpkin spice flavor.
Top with maple pecan syrup, whipped cream, pumpkin butter, apple butter, or a dusting of powdered sugar. Fresh berries and chopped pecans also pair beautifully.
Waffle batter should be slightly thick but pourable. Don't overmix - some small lumps are perfectly fine and will create fluffier waffles.
Beat eggs until frothy, use room temperature ingredients, add vanilla extract, and incorporate warm spices like cinnamon and pumpkin pie spice for enhanced flavor and texture.
Recipes You May Like
If these pumpkin spice waffles hit the spot, you'll probably love these other fall breakfast treats:
- Baked Pumpkin Donuts - Another easy pumpkin breakfast that's ready in 30 minutes
- Cinnamon Sugar Pumpkin Donut Holes - Perfect bite sized fall treats that pair beautifully with these waffles
- Pumpkin Cheesecake Bars - When you want pumpkin flavor in dessert form instead of breakfast
Conclusion
These homemade pumpkin spice waffles have honestly changed our weekend breakfast game. They're everything I want in a fall recipe - easy enough for a lazy Saturday morning, fancy enough for hosting brunch, and delicious enough that Emily asks for them year round (though I save them for proper pumpkin season!).
The combination of real pumpkin flavor, warm spices, and that perfect crispy outside fluffy inside texture makes these worth every minute of prep time. And with the maple pecan topping? You're looking at breakfast that tastes like it came from a fancy brunch spot.
Give these a try next weekend and let me know what you think! Save this recipe to Pinterest so you can find it again when pumpkin season rolls around.
Pumpkin Spice Waffles
Equipment
- Waffle Maker
- Electric Mixer or Whisk
- Wire Rack
Ingredients
For The Waffles
- 2 cups all-purpose flour spooned & leveled, plus 2 Tbsp
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 1.5 teaspoons pumpkin pie spice store-bought or homemade
- 0.25 teaspoon ground ginger
- 0.25 teaspoon salt
- 3 large eggs at room temperature
- 1 cup pumpkin puree not 1 can
- 0.25 cup unsalted butter melted
- 0.25 cup packed brown sugar light or dark
- 0.25 cup pure maple syrup
- 1 teaspoon pure vanilla extract
- 1.5 cups whole milk at room temperature
Optional Maple Pecan Topping
- 0.75 cup pecan halves
- 1.5 cups pure maple syrup
Instructions
- Preheat waffle maker on medium-high heat. Preheat oven to 200°F (93°C). Place a wire rack on a baking sheet; set aside.
- 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.
- 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 to the beaten eggs, 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.
- Grease the preheated waffle maker (I use nonstick spray). Pour about ⅓ 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.
- 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 the pecans are 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.
- Serve the waffles immediately with warm maple pecan topping, or your choice of toppings.
