Pumpkin Waffles

filed under: Pancakes + Waffles on November 26, 2017

Take breakfast to a new level with these easy and delicious Pumpkin Waffles! When fall rolls around I love to start infusing pumpkin into everything we do. Having Pumpkin Waffles for breakfast is the perfect way to start the day! Try my Pumpkin Cinnamon Rolls or Pumpkin Pancakes for a couple more delicious fall treats! Have homemade Pumpkin Pie Spice on hand for all your fall recipes!

Pumpkin Waffles

Pumpkin Waffles

Hubby is the breakfast guy in our house. He makes amazing pancakes, omelets & eggs, egg bakes (strata), country breakfast skillets, and definitely waffles! He is so good at listening to the kids when they request something special for breakfast and making it happen in seriously delicious ways.

Homemade Pumpkin Waffles

Maple Whipped Cream

On top of the waffles, I added a little maple whipped cream and a few coarsely chopped pecans.

To make Maple Whipped Cream:

I whipped 1 cup of heavy cream then added approximately a teaspoon of maple syrup and stirred by hand.

It ends up being a very loose Maple Whipped Cream but perfect for these spiced pumpkin waffles. Finish it up with another drizzle of syrup and you have a decadent (but easy!) breakfast!


How to Make Pumpkin Waffles

Pumpkin Waffles with Molasses

I listed molasses in the recipe and that is definitely our favorite way to eat these pumpkin waffles! If I happen to run out of my favorite molasses, I have substituted maple syrup. When using maple syrup I will add more, about 1/4 cup.

Make sure you cook these waffles until they are crispy on the outside. That will ensure the center is cooked through.


Pumpkin Waffles Recipe


Can you Freeze Pumpkin Waffles?

We triple this recipe often and then freeze the leftovers. To do that I just let the waffles come to room temp. and then place in a large sealable plastic bag and pop in the freezer. When ready to eat just place in toaster. Easy peasy!

4.5 from 2 votes
Pumpkin Waffles
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins

Take breakfast to a new level with these easy and delicious Pumpkin Waffles! When fall rolls around I love to start infusing pumpkin into everything we do. Having Pumpkin Waffles for breakfast is the perfect way to start the day!

Course: Breakfast
Cuisine: American
Keyword: pumpkin waffles
Servings: 4 people
Author: Amanda Rettke
  • 2 cups (256g) all purpose flour
  • 1 tsp. baking powder
  • ½ teaspoon baking soda
  • 1 tbsp. pumpkin spice* see notes
  • ½ teaspoon kosher salt
  • ¼ cup (50g) brown sugar, packed
  • 1 cup (225g) pumpkin purée
  • cup (43g) whole milk
  • 3 extra large eggs
  • 3 tablespoons butter, melted
  • 1 tablespoon molasses, optional
  1. Preheat a waffle iron according to manufacturer's instructions.
  2. Combine the flour, baking powder, baking soda, pumpkin spice, salt, and brown sugar in a mixing bowl.

  3. In a separate bowl, stir together the pumpkin puree, milk, eggs, melted butter, and molasses (if adding).
  4. Stir the flour mixture into the pumpkin mixture, stirring by hand just to combine.
  5. Cook waffles according to manufacturer's instructions.
  6. Add maple whipped cream (recipe below) and chopped pecans for a beautiful presentation.

  7. *If you do not have pumpkin spice you can use the following spices: 4 tablespoons cinnamon, 4 teaspoons ground nutmeg, 1 teaspoon ground ginger, and 1 teaspoon ground cloves

Check out some other fun waffle recipes:

Rainbow Waffles

Chocolate Waffles from Scratch

Funfetti Cake Batter Waffles 

Love pumpkin? Try these other pumpkin breakfasts:

Pumpkin Pie Cinnamon Rolls

Pumpkin French Toast

Pumpkin Pancakes



Leave a Reply

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

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.


  • Cassie says:

    What waffle maker do you use? I do not have one currently but these look so good that the waffle maker is going to the top of my shopping list! These look amazing!!!

  • Monica says:

    Can I use blackstrap molasses with these waffles or do I have to use a different type of molasses?

  • Jessica says:

    Made these today. I think there is a mistake in the quantity of milk – 1/3 cup wasn’t nearly enough for me, looked more like dough than batter. I added probably another 1/2 cup and the waffles still turned out very thick/dense. They still tasted good but not what I expected.

  • Michelle Jump says:

    Is very thick when making this recipe. Should there be more milk added then 1/3 cup?

    • Amanda Rettke says:

      That is the correct amount for the recipe, however, if you make the waffle and it seems too dense you can add more milk. 🙂

  • Michelle Jump says:

    Thank you for your fast reply.

  • Stephanie says:

    So I did something super frustrating (to the recipe developer) I made 1-1/2 times this recipe following all instructions and measurements except the eggs. I used 3 extra large eggs and 2 large eggs. As far as I can tell, this did not affect the waffle in any way. Although these waffles have a good amount of pumpkin, they were fluffy and delicious. I will definitely make this recipe again. My only suggestion if anyone is reading this – please make recipes that serve 5 people!!! Also, I originally was going to make the pumpkin pancakes but there’s a neat feature of this blog linking you to related recipes so I ended up making the waffles instead.