Pumpkin Spice Waffles Recipe

Name: Pumpkin Waffles Recipe
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Ingredients: 2 cups all-purpose flour; 1/4 cup brown sugar; 3 tablespoons cornstarch; 2 teaspoons baking powder; 1 teaspoon baking soda; 2 teaspoons ground cinnamon; 1/2 tsp EACH ground ginger, salt; 1/4 tsp EACH ground nutmeg, ground cloves; 3 large eggs, (separated); 1 2/3 cups buttermilk ((see Notes for DIY)); 1 cup pumpkin puree ((NOT 1 can)); 5 tablespoons unsalted butter, (melted); 2 teaspoons pure vanilla extract; 1 cup chocolate chips

Pumpkin Waffles are a celebration of the warm and cozy flavors of fall that will have everyone jumping out of bed! The waffles are beautifully crisp on the outside and fluffy on the inside thanks to my secret, pantry-friendly ingredients (no soggy waffles here!), and brimming with pockets of melty chocolate chips. This recipe is easy, freezer friendly, and the best way to use up that pesky leftover can of pumpkin!

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pumpkin waffles recipe topped with whipped cream

Watch How to Make Pumpkin WAffles

Why you’ll love Pumpkin Spice Waffles

BRIMMING WITH FALL FLAVOR. This recipe uses one full cup pumpkin puree (so you can actually taste it!) combined with generous shakes of cinnamon, cloves, ginger and nutmeg.
CRISPY OUTSIDE, SOFT INSIDE. Thick batter is key for crispy edged waffles with a soft interior. Both cornstarch and buttermilk act as thickening agents for the best textured waffles. (More on that below.)
LIGHT AND FLUFFY. Pumpkin has the tendency to make doughy waffles, but whipping the egg whites keeps them extra light and fluffy.
CHOCOLATE CHIPS! Pumpkin and chocolate are a match made in heaven, especially when it involves pools of melty chocolate cocooned by fluffy pancakes!
NOT TOO SWEET. Even with the chocolate chips, these pumpkin spice waffles are perfectly balanced – ready for that drizzle (or drench) of maple syrup.
QUICK AND EASY TO MAKE. Combine the ingredients while the egg whites whip, then fold everything together. Now sit back and let the waffle iron do the work!
FREEZER FRIENDLY. Freeze the waffles so the kids (and you!) can pop them in the toaster on busy mornings throughout the week.

showing how to make pumpkin waffles by cooking in a waffle iron until crispy on the outside and soft on the inside

Pumpkin Waffles Recipe Ingredients

This pumpkin waffles recipe is made with pantry friendly ingredients that you probably have stocked right now – except perhaps the buttermilk but I’ve included a DIY solution for that. Let’s take a closer look at what you’ll need (full recipe in the printable recipe card at the bottom of the post):

Canned Pumpkin Puree: Use pure pumpkin puree and NOT pumpkin pie filling. Pumpkin puree is 100% pure pumpkin that has been cooked and pureed without any added sugar or spices. Libby’s brand is my favorite and what I have used in this recipe. Libby’s is concentrated and tightly packed without excess water. You can use another brand but they tend to be looser which will affect the texture of the waffles (less crispy edges).
Flour: I use all-purpose flour but you can also use whole wheat flour or a combination of both.
Brown sugar: Use light, medium or dark for extra warm molasses undertones.
Cornstarch: This secret ingredient helps thicken the batter (key to crispy edged waffles with fluffy interior) and prevents the waffles from getting soggy from the cooking steam.
Baking powder and baking soda: These are leavening agents that help make the waffles light and fluffy. Make sure they are fresh so they work!
Spices: Ground cinnamon, ground ginger, ground nutmeg, and ground cloves add the warm pumpkin spice flavor.
Eggs: These provides structure, help make the waffles light and fluffy (by whipping the egg whites) and the fat in the yolks adds richness and flavor.
Buttermilk: The acid in the buttermilk interacts with the baking soda so the batter rises and becomes extra light and fluffy. It and also helps break down strands of gluten, creating more tender waffles. You may also substitute with DIY sour milk below.
Butter: Use melted, unsalted butter or reduce the salt in the recipe.
Vanilla extract: Use quality for the best flavor.
Chocolate chips: SO GOOD, I do not recommend skipping!

DIY Buttermilk for Pumpmkin Waffles

Make DIY buttermilk or sour milk for this recipe by adding 1 tablespoon + 2 teaspoons vinegar or lemon juice to a liquid measuring glass. Add enough half and half or milk (not nonfat) to equal 1 2/3 cups. Give it a stir and let sit 5-10 minutes in order to activate and slightly curdle.

pumpkin waffles being served on a plate with syrup, whipped cream and pecans

Pumpkin Waffles recipe variations

This pumpkin waffles recipe is easily adaptable to fit dietary restrictions or personal preferences:

Swap butter: Use any neutral oil instead.
Swap chocolate chips: Try cinnamon chips, butterscotch chips, white chocolate chips, toffee chips, and/or a combination.
Omit the chocolate chips: Be aware the pumpkin waffles won’t be quite as sweet (or fabulous) so you can leave the recipe as is or add an extra tablespoon or so of sugar.
Use pumpkin spice: Replace the spices in the recipe with 2 teaspoons ground cinnamon, 1 ½ teaspoons pumpkin spice and ¼ teaspoon ground ginger.
Add nuts: Add chopped pecans directly to the batter.
Gluten Free Pumpkin Pancakes: Use your favorite gluten free flour such as Bob’s Red Mill One to One Baking Flour. I have not personally tried gluten free pumpkin waffles, so please let me know how they turn out!
Vegan Pumpkin Waffles: Use an egg substitute, vegan butter and your favorite vegan milk substitute mixed with 1 tablespoon + 2 teaspoons vinegar or lemon juice (in place of the buttermilk). The waffles will be slightly less fluffy without the eggs.
Whole Wheat Pumpkin Waffles: Substitute the all-purpose flour for whole wheat flour, buckwheat, or oat flour, or a combination of flours. Be prepared to add a little more buttermilk if you’ll be using the oat or whole wheat flour.

up close of taking a bite of pumpkin spice waffles showing the chocolate chips

How to make Pumpkin Waffles

Let’s a closer look at just how easy this pumpkin waffles recipe is to make! (Full recipe in the printable recipe card at the bottom of the post.)

Step 1: Mix dry ingredients. In a large bowl, whisk all the dry ingredients together until combined, Set aside.

showing how to make pumpkin waffles by whisking the dry ingredients together in a bowl

Step 2: Beat egg whites: Beat egg whites in a stand mixer, hand mixer or by hand until they form stiff peaks; set aside. I like to use my stand mixer and continue with the recipe while the whip.

showing how to make pumpkin waffles recipe by whipping egg whites to stiff peaks

Step 3: Combine wet ingredients. In a separate bowl or mixer, add the egg yolks and remaining wet ingredients and whisk/beat to combine.

showing how to make pumpkin waffles by whisking the wet ingredients together in a bowl

Step 4: Combine wet and dry ingredients. Pour the dry ingredients into the wet ingredients and stir with a spatula until few flour streaks remain. Fold the beaten egg whites gently into the pumpkin batter, DO NOT over-mix. The batter will be a little lumpy.

a collage showing how to make pumpkin waffles recipe by stirring dry ingredients into the wet ingredients, then folding in the egg whites and chocolate chips

Step 5: Cook waffles. Spray waffle iron with cooking spray. Pour waffle batter into waffle iron and spread to the corners. Cover and cook waffles according to waffle maker instructions, about 5-6 minutes until crisp (the longer you cook the crispier they will be).

showing how to make pumpkin waffles by adding the batter to the waffle iron

showing how to make pumpkin waffles extra crispy by cooking in the waffle iron longer

Making this Pumpkin Spice Waffles Recipe in advance

I don’t recommend making the waffle batter ahead of time or the waffles won’t rise well/be fluffy but you can make pumpkin waffles ahead of time and freeze to reheat later (instructions to follow).

To get a jumpstart on the recipe, mix the dry ingredients together, cover and store at room temperature. Mix the wet ingredients together, cover and refrigerate. When ready to make the waffles, let the wet ingredients sit at room temperature for 30 minutes before combining with the dry ingredients and folding in the egg whites.

Tips for making Easy Pumpkin Waffles

Use the right pumpkin! Use pumpkin puree and not pumpkin pie filling. Again, Libby’s is my favorite brand and will deliver the best texture.
Use a hot waffle iron. Using a preheated, hot waffle iron will produce crispier outsides with tender insides because the batter will begin to cook on the outside as soon as it hits the griddle. When a waffle iron isn’t hot enough, you’re left with get soggy, even squishy waffles.
Pick your texture. If you like softer waffles, cook for less time, if you like crispier waffles, cook until your waffles reach desired crispiness (the longer you cook the waffles, the crispier they will be). You can even customize batches to to suit individual preferences.
Don’t peak. Don’t lift your waffle iron lid too soon or your waffles will stick to the top and rip. Most waffle irons will have a light or beeper to let you know when they’re done, but if not, don’t open your waffle iron until the steam has stopped coming out the sides. The batter for these pumpkin waffles is richer, so you may need to cook them an extra minute or two.

showing how to serve pumpkin spice waffles by pouring maple syrup over top

HOW DO I Prevent Soggy PUmpkin Waffles?

Don’t stack the waffles. As your waffles come out of the waffle iron, don’t stack them, or they will become soggy and limp. Instead, line the waffles in a single layer on a baking rack.

Keep the waffles warm. Even if you don’t mind room-temperature waffles, it’s best to keep them warm on a baking rack placed in a baking sheet in a 200 degree F oven. The longer the cooked waffles sit at room temperature the more the condensation from the heat steam will soak the waffles, making them soft/soggy.

HOW DO I MAke Fluffy PUmpkin Waffles?

Don’t overmix the batter. Excess stirring develops the gluten in the batter and makes the waffles dense, tough and flat, instead of light and fluffy. Once the wet ingredients are added to the dry ingredients, only use a rubber spatula to combine. There should still be a few streaks of flour when you add the egg whites.

Use fresh eggs. Fresh egg whites will whip up quicker and be more stable than whites from older eggs. Separate the eggs while they are cold, then allow them to come to room temperature for about 30 minutes (if you have the time) to whip up more effectively.

Don’t overwhip the egg whites. Whip the egg whites just until stiff peaks form – meaning when you remove the whisk or beaters the peak that forms will keep its shape. If you continue whipping them past the stiff peaks stage, the proteins will start to separate, lose their glossy sheen, and will turn dry and curdled or crumbly.

Rest the batter. Ideally, let the batter rest for 15-30 minutes before making the waffles (make sure to preheat the waffle iron during this time). This allows the gluten in the batter to relax which results in fluffier waffles. Take care, however, that you don’t let it rest longer than 30 minutes because the baking powder/soda will lose efficacy.

pumpkin waffles being served on a plate with syrup

Topping ideas for Pumpkin Waffles

I like to serve the fluffy stacks of pumpkin waffles with a dollop of whipped cream, maple syrup and chopped pecans but there are countless options for toppings. Here are just a few:

Maple syrup: Pure maple syrup is always a win and particularly tasty with the warm, fall flavor profile of these waffles.
Powdered sugar: A little dusting for a little sweetness.
Whipped cream: Lightly sweetened whipped cream or try adding cinnamon or nutmeg to the whipped cream.
Butters: Serve with a pad of butter, or try pumpkin butter, apple butter, almond butter, honey butter or cinnamon butter.
Sauce: A drizzle of chocolate sauce or caramel sauce for extra rich and decadent waffles.
Nuts: Top with your favorite nuts like chopped pecans.
Fresh fruit: Sliced bananas, cinnamon apples or berries would be tasty.
Extra cinnamon: Add an extra dusting of cinnamon for the cinnamon lover.

What to pair with Pumpkin Spice Waffles

This pumpkin waffles recipe is stand-alone scrumptious or pair the waffles with a variety of sides:

Eggs: Scrambled, sunny-side up, quiche Lorraine, mini quiche, frittata
Potatoes: Hashbrowns, hashbrown casserole, tater tot breakfast casserole
Protein: Bacon, ham, sausage, etc.
Fruit: Berries, bananas, melon, etc.
Biscuits and sandwiches: Breakfast sandwiches, Monte Cristo sandwich, biscuits and gravy

top view showing how to make serve pumpkin waffles on a plate topped with chopped pecans

Storing Pumpkin Waffles

Store pumpkin waffles in the fridge for up to 3 days or freeze for up to 3 months. Allow them to cool completely before placing in an airtight container with parchment between each waffle.

How to reheat Recipe for Pumpkin Waffles

Reheat pumpkin waffles in the toaster oven for a few minutes, until heated through. To reheat in the oven, line waffles in a single layer on a baking sheet and bake for 5 minutes at 350 degrees F or until warmed through.

HOW TO freeze Recipe for Pumpkin Waffles

1. Let waffles cool completely.
2. Place waffles on a baking sheet in a single layer.
3. Place in the freezer and freeze until solid, about one hour.
4. Once frozen, add waffles to a freezer bag or airtight container, with a parchment paper in between each waffle. Alternatively, you can place individual waffles in separate plastic bags. Squeeze out any excess air.
4. Freeze waffles for up to 3 months. Reheat from frozen.

Pumpkin Waffles FAQs

CAN I MAKE WAFFLES AHEAD OF TIME?

I don’t recommend making waffle batter ahead of time or the waffles won’t rise as well but you can make pumpkin waffles ahead of time to freeze and reheat later.

How do I keep pumpkin waffles warm?

You can keep waffles warm until they are all made by preheating your oven to 200 degrees F. Place waffles directly on the oven baking rack or place on a baking/cooling rack placed inside a baking pan. The cooling rack elevates the waffles and allows air to circulate on all sides so they don’t become soggy.

How do you make pumpkin waffles crispy on the outside and soft on the inside?

To make crispy pumpkin waffles, start with a thick batter. Both cornstarch and buttermilk used in this recipe are thickening agents. Next, cook the waffles in a pre-heat waffle iron. The longer you cook the waffles, the crispier they will be.

up close of a bite of easy pumpkin waffles recipe

Looking for more Pumpkin Recipes?

Pumpkin Pancakes
Pumpkin Crepes
Pumpkin French Toast
Pumpkin Cheesecake
Pumpkin Cheesecake Bars
Pumpkin Roll
Pumpkin Bread Pudding
Praline Pumpkin Pie
Mini Pumpkin Cheesecakes

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Prep Time: 30

Cook Time: 30

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Ingredients

DRY INGREDIENTS

2 cups all-purpose flour
1/4 cup brown sugar
3 tablespoons cornstarch
2 teaspoons baking powder
1 teaspoon baking soda
2 teaspoons ground cinnamon
1/2 tsp EACH ground ginger, salt
1/4 tsp EACH ground nutmeg, ground cloves

WET INGREDIENTS

3 large eggs, separated
1 2/3 cups buttermilk (see Notes for DIY)
1 cup pumpkin puree (NOT 1 can)
5 tablespoons unsalted butter, melted
2 teaspoons pure vanilla extract

Optional/Add Later

1 cup chocolate chips

Instructions

Egg whites: Whip egg whites in a stand mixer, hand mixer or by hand until they form stiff peaks; set aside. (I use a stand mixer and and let them work their magic while I continue with the recipe.)
Dry ingredients: In a large bowl, whisk all the dry ingredients together until combined, set aside.
Wet ingredients: In a separate bowl, add the egg yolks and remaining wet ingredients and whisk to combine.
Combine: Pour the dry ingredients and the chocolate chips into the wet ingredients and combine using a rubber spatula until just a few flour streaks remain.
Add egg whites: Fold the beaten egg whites gently into the pumpkin batter, DO NOT over-mix. The batter will be a little lumpy.
Rest and preheat: Let rest for 15 to 30 minutes. Meanwhile, Preheat waffle maker on medium-high heat. Preheat oven to 200°F to keep the waffles warm and crispy as they come out of the oven (they will soften if left at room temperature).
Cook waffles: Spray waffle iron with cooking spray. Working in batches, pour waffle batter into waffle iron and spread to the corners. Cover and cook waffles according to waffle maker instructions, about 5-6 minutes until crisp (the longer you cook the waffles, the crispier they will be).
Keep warm: Transfer cooked waffles to a baking rack placed in a baking sheet in a single layer (don’t stack!). Transfer to the oven as you cook the remaining waffles. Repeat to cook the remaining batter.
Serve: Serve with maple syrup. whipped cream and pecans or butter, pumpkin butter, apple butter, almond butter, honey butter or cinnamon butter.

Video

Notes

DIY Buttermilk: Add 1 tablespoon + 2 teaspoons vinegar or lemon juice to a liquid measuring glass. Add enough half and half or milk (not nonfat) to equal 1 2/3 cups. Give it a stir and let sit 5-10 minutes in order to activate and slightly curdle.
Storage: Store pumpkin waffles in the fridge for up to 3 days or freeze for up to 3 months. Allow them to cool completely before placing in an airtight container with parchment between each waffle. Reheat pumpkin waffles in the toaster oven for a few minutes, until heated through.
To freeze: Place cooled waffles on a baking sheet in a single layer. Freeze until solid, about one hour. Once frozen, add waffles to a freezer bag or airtight container, with a parchment paper in between each waffle. Freeze waffles for up to 3 months. Reheat from frozen.