Pumpkin Spice Waffles

I’m so excited to share my Pumpkin Spice Waffles recipe with you! These aren’t just waffles — they’re the cozy, spiced hug your mornings have been waiting for. Imagine crisp, golden waffles infused with real pumpkin and warm spices, then topped with buttery maple pecan syrup. They’re the perfect fall breakfast that makes any weekend feel special.

Level: Easy
Total Time: 40 minutes
Prep Time: 25 minutes
Cook Time: 15 minutes
Yield: 14 (4-inch) waffles
Cuisine: American

I still remember the first time I made these Pumpkin Spice Waffles — the whole kitchen smelled like fall! My family couldn’t stop raving about them. There’s something magical about how pumpkin, cinnamon, and maple come together to create a breakfast that feels like a celebration.

This recipe is simple enough for beginners but tastes like it came from a cozy café. We’ll whip eggs until frothy for extra-light waffles, blend in pumpkin puree for that signature flavor, and finish them off with an optional maple pecan topping that soaks into every little waffle square.

Whether you’re serving brunch, meal-prepping for busy mornings, or just craving something special, these waffles will instantly become a seasonal favorite.

Description

This dish takes the classic waffle and gives it an autumn-inspired twist. Here’s how it all comes together:

• Golden waffles crisp on the outside, tender inside
• Real pumpkin puree for authentic flavor
• Warm pumpkin pie spice, cinnamon, and ginger for that cozy fall aroma
• Whipped eggs to keep the batter light and airy
• An optional maple pecan topping that elevates each bite

It’s a make-ahead-friendly breakfast that’s big on flavor, low on effort, and guaranteed to impress.

Ingredients

For the Waffles:

• 2 cups + 2 Tbsp (265g) all-purpose flour (spooned & leveled)
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 2 teaspoons ground cinnamon
• 1 ½ teaspoons pumpkin pie spice (store-bought or homemade)
• ¼ teaspoon ground ginger
• ¼ teaspoon salt
• 3 large eggs, at room temperature
• 1 cup (225g) pumpkin puree (not pumpkin pie filling)
• ¼ cup (56g) unsalted butter, melted (or oil if preferred)
• ¼ cup (50g) packed light or dark brown sugar
• ¼ cup (60ml) pure maple syrup
• 1 teaspoon pure vanilla extract
• 1 ½ cups (360ml) whole milk, at room temperature

Optional Maple Pecan Topping:

• ¾ cup (90g) pecan halves
• 1 ½ cups (360ml) pure maple syrup

Directions

1. Preheat Your Waffle Maker:
   • Set it to medium-high heat.
   • Preheat oven to 200°F (93°C). Place a wire rack on a baking sheet to keep waffles warm as you cook.
2. Mix Dry Ingredients:
   • In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, pumpkin pie spice, ginger, and salt. Set aside.
3. Whip the Eggs:
   • In another large bowl, beat the eggs on high speed for 1–2 minutes until frothy. This keeps the waffles light despite the heavy pumpkin.
4. Combine Wet Ingredients:
   • Add pumpkin puree, melted butter, brown sugar, maple syrup, vanilla, and milk to the eggs. Whisk on medium speed until smooth.
5. Combine Everything:
   • Pour dry ingredients into the wet mixture. Whisk on low speed until just combined. Some small lumps are fine—don’t overmix.
6. Cook the Waffles:
   • Grease the waffle maker with nonstick spray.
   • Pour about ⅓ cup batter into each section (or less if your waffle maker is smaller). Close the lid and cook 5–6 minutes until crisp.
   • Transfer cooked waffles to the prepared rack in the oven to keep warm. Repeat with remaining batter.
7. Optional Maple Pecan Topping:
   • In a skillet over medium-low heat, toast pecans for 4–5 minutes, stirring often.
   • Turn heat to low, pour in maple syrup, and let it warm through for 1 minute.
   • Spoon the warm topping over your waffles before serving.

Process Details

• Whipping the Eggs: This simple step adds air to the batter, preventing heavy waffles.
• Balancing the Spices: Pumpkin itself is mild—cinnamon, pumpkin pie spice, and ginger bring out its natural sweetness.
• Avoid Overfilling the Waffle Maker: The batter spreads as it cooks, so less is more.
• Keeping Waffles Warm: Storing cooked waffles on a rack (not stacked) prevents sogginess.

Tips for Success

• Use Real Pumpkin Puree: Check the label to ensure it’s 100% pumpkin, not pie filling.
• Make Ahead: Cook and cool waffles, then freeze for up to 3 months. Reheat in the toaster.
• Milk Options: Whole milk gives rich, tender waffles, but buttermilk or nondairy milk works too.
• Topping Variations: Try pumpkin butter, whipped cream, sugared cranberries, or a dusting of powdered sugar instead of maple pecans.

Serving Ideas

• Fall Brunch Table: Pair with spiced lattes or apple cider.
• Kid-Friendly: Top with chocolate chips or a drizzle of honey butter.
• Savory Twist: Add crispy bacon and a fried egg on top for a sweet-salty combo.

Nutrition Info (Approximate per Waffle)

• Calories: ~220
• Protein: 5g
• Carbohydrates: 28g
• Fat: 10g
• Fiber: 2g
• Sugar: 10g

My Pumpkin Spice Waffles are everything you love about fall in one crisp, golden bite. Light yet hearty, warmly spiced, and endlessly customizable, they’re the ultimate way to treat yourself or impress your guests on a chilly morning. Once you try them, they’ll become a seasonal tradition you’ll look forward to every year.