Pumpkin Waffles

Jump to Recipe

This post may contain affiliate links. Please read our disclosure policy.

These from-scratch pumpkin waffles are made with real pumpkin puree. They are crispy on the outside and soft on the inside, perfectly sweetened and full of cozy fall spices.

a stack of 4 Pumpkin Waffles with butter and syrup

My husband is known for his waffles, so I took his famous recipe and tweaked it to make the best pumpkin waffles!

This pumpkin waffle recipe is loaded with real pumpkin puree and rich fall spices. Best served with a pat of homemade cinnamon honey butter and a drizzle of pure maple syrup or a dollop of homemade whipped cream.

They’re easy to make and freezer-friendly, so you can prepare a batch and keep them fresh in the freezer for months. Then, all you have to do is pop them in the toaster and enjoy!

a stack of 4 Pumpkin Waffles with butter and syrup

Pumpkin Waffles: Ingredients & Substitutions

  • All-purpose flour. You can replace up to 1/2 cup flour with white whole wheat flour or whole wheat pastry flour. Use all-purpose gluten-free flour to make these gluten-free.
  • Pumpkin pie spice. Use homemade pumpkin pie spice or store bought.
  • Pumpkin puree. Homemade or canned both work well.
  • Salted butter. unsalted butter or ghee are acceptable substitutions.
  • Applesauce. you can replace the applesauce with more butter, if desired.
  • Whole milk. half and half is a good substitute for whole milk.
overhead photo of the ingredients in this Pumpkin Waffles recipe

How to Make Pumpkin Waffles

Let’s walk through this pumpkin waffle recipe step-by-step, and don’t forget to watch the video.

Begin by preheating a waffle maker to medium-high heat (on our waffle maker we use โ€œ7 out of 8โ€). Because of the pumpkin puree, the waffles need to be cooked longer on higher heat than regular waffles.

Then, in a medium bowl, mix together flour, baking powder, sea salt, cinnamon and pumpkin pie spice, and set the bowl aside.

dry ingredients in a bowl

Next, separate the egg whites from yolks (make sure to save both parts of the egg).

Put whites in the bowl of a standing mixer and beat on high until stiff peaks form (alternatively you can beat them on high in a large bowl with a handheld mixer). Set aside

How to Make Pumpkin Waffles - two photos showing egg whites before and after being whipped

Then, in a large bowl, combine egg yolks, melted butter pumpkin puree, brown sugar, applesauce, milk and vanilla and whisk to combine.

two photos showing How to Make Pumpkin Waffles - combining wet ingredients

Add the dry ingredients to the wet ingredients and stir until the mixture is smooth.

two photos showing How to Make Pumpkin Waffles - combining wet and dry ingredients

Then, fold-in the beaten egg whites.

two photos showing How to Make Pumpkin Waffles - folding in egg whites

Cook the Pumpkin Waffles

Once the batter is ready, spray the preheated waffle maker lightly with non-stick spray and scoop 1 to 1 ยฝ  cup of batter into the center of the waffle plates (this will vary depending on the size of your waffle maker).

Then cook the pumpkin waffles on medium-high heat for about 10 minutes or until the waffles are dark golden brown.

Note: these waffles cook longer on higher heat the typical waffles due to the pumpkin puree in the batter.

Then, repeat with the remaining batter until it has all been used.

two photos showing How to Make Pumpkin Waffles - cooking in the waffle maker

Keep Warm

If you would like to serve all the waffles warm at once, preheat your oven to the โ€œwarmโ€ setting (about 200 degrees F) and put each batch of waffles on a large baking sheet in the warm oven until ready to serve.

Serve

Serve the pumpkin waffles warm with a glug of maple syrup, a pat of homemade cinnamon honey butter, a slather of pumpkin butter a dollop of homemade whipped cream, etc.

two Pumpkin Waffles on a plate with butter and syrup

Store

Let the pumpkin waffles cool completely, then store them in an airtight container in the refrigerator for up to 5 days. Reheat in the toaster.

Freeze

Let the waffles cool to room temperature, then lay them out in a single layer on a baking sheet and put them in the freezer until they are hardened. Once hardened, transfer the pumpkin waffles to an airtight container or freezer-friendly storage bag, and freeze for up to 2 months.

a stack of 4 Pumpkin Waffles with a bite taken out of them

Pumpkin Waffles Recipe FAQs

How do you keep pumpkin waffles crispy?

Here are two suggestions to keeping your waffles crispy:
1. Keep them warm in the oven.ย After cooking the waffles, put them in a warm oven (about 250 degrees) until you are ready to serve. This will ensure that they stay warm without becoming soggy!
2. Reheat in the toaster. Place chilled or frozen waffles directly in the toaster to reheat and enjoy! This will re-crisp them beautifully after they have been stored!

Should waffle batter be thin or thick?

This waffle batter is relatively thick, but still pours easily.

Can you use pancake and waffle mix interchangeably?

No. They use different ratios of ingredients and use different methods to make them (e.g. waffles use whipped egg whites, pancakes do not). If you are looking for pumpkin pancakes try our favorite pumpkin pancakes recipe!

Why won’t my waffles get crispy?

This recipe needs to cook longer than typical waffles do to get crispy because of the pumpkin puree in the batter.

syrup pouring onto a stack of 4 Pumpkin Waffles

If you make and love our recipes, it would mean so much to me if you would leave a comment and rating! And don’t forget to follow along with us on Instagram, Pinterest, Facebook, and Youtube – be sure to tag @joyfoodsunshine and use the hashtag #joyfoodsunshine so we can see your creations!

Pumpkin Waffles Recipe

Laura
These from-scratch pumpkin waffles are made with real pumpkin puree. They are crispy on the outside and soft on the inside, perfectly sweetened and full of cozy fall spices.
5 from 2 votes
Course Breakfast, brunch
Cuisine American
Servings 12 waffles
Calories 166
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes

Ingredients  

Instructions 

  • Preheat a waffle maker to medium-high heat (on our waffle maker we use โ€œ7 out of 8โ€).
  • In a medium bowl, mix together flour, baking powder, sea salt, cinnamon and pumpkin pie spice. Set aside.
  • Separate egg whites from yolks (make sure to save both parts of the egg).
  • Put whites in the bowl of a standing mixer and beat on high until stiff peaks form (alternatively you can beat them on high in a large bowl with a handheld mixer). Set aside
  • In a large bowl, combine egg yolks, melted butter pumpkin puree, brown sugar, applesauce, milk and vanilla and whisk to combine.
  • Add the dry ingredients to the wet ingredients and stir until the mixture is smooth.
  • Fold-in beaten egg whites.
  • Spray the preheated waffle maker lightly with non-stick spray and scoop 1 to 1 ยฝ cup of batter into the center of the waffle plates. (this will vary depending on the size of your waffle maker).
  • Cook on medium-high heat for about 10 minutes or until the waffles are dark golden brown.
  • Repeat with remaining batter until it has all been used.
  • To keep warm: preheat oven to โ€œwarmโ€ setting and put each batch of waffles on a large baking sheet in the warm oven until ready to serve.
  • Serve warm with maple syrup, whipped cream, etc.

Video

Notes

Note: these waffles cook longer on higher heat the typical waffles due to the pumpkin puree in the batter.
Ingredient Substitutions
  • All-purpose flour. You can replace up to 1/2 cup flour with white whole wheat flour or whole wheat pastry flour. Use all-purpose gluten-free flour to make these gluten-free.
  • Pumpkin pie spice. Use homemade pumpkin pie spice or store bought.
  • Pumpkin puree. Homemade or canned both work well.
  • Salted butter. unsalted butter or ghee are acceptable substitutions.
  • Applesauce. you can replace the applesauce with more butter, if desired.
  • Whole milk. half and half is a good substitute for whole milk.
Or, to make only 1 tablespoon of pumpkin pie spice combine:ย 
  • 1 ยฝ tsp cinnamon
  • ยฝ tsp nutmeg
  • ยฝ tsp cloves
  • ยฝ tsp allspice
Store
Let the pumpkin waffles cool completely, then store them in an airtight container in the refrigerator for up to 5 days. Reheat in the toaster.
Freeze
Let the waffles cool to room temperature, then lay them out in a single layer on a baking sheet and put them in the freezer until they are hardened. Once hardened, transfer the pumpkin waffles to an airtight container or freezer-friendly storage bag, and freeze for up to 2 months.

Nutrition

Serving: 1waffle | Calories: 166kcal | Carbohydrates: 25g | Protein: 4g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 41mg | Sodium: 251mg | Potassium: 236mg | Fiber: 1g | Sugar: 9g | Vitamin A: 3388IU | Vitamin C: 1mg | Calcium: 105mg | Iron: 1mg

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

Did you enjoy this recipe? Have a question? Leave a comment below!

Try these recipes


latest recipes

5 from 2 votes (2 ratings without comment)

Post a Comment or Ask a Question!

Your email address will not be published. Required fields are marked *

Recipe Rating