Name: Spiced Pumpkin Waffles
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 1 1/2 cups all-purpose flour; 2 tablespoons light brown sugar, packed; 2 teaspoons baking powder; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 1 1/4 teaspoons ground cinnamon; 1/2 teaspoon ground ginger; 1/4 teaspoon ground nutmeg; 1/8 teaspoon ground cloves; 2 large eggs; 1/2 cup canned pumpkin purée (not pumpkin pie filling); 1 1/4 cups buttermilk; 3 tablespoons melted butter; 1 teaspoon pure vanilla extract; Nonstick cooking spray or additional butter, for greasing waffle iron

Fluffy, golden waffles infused with warm pumpkin spice and real pumpkin purée—these spiced pumpkin waffles are the ultimate cozy breakfast for crisp autumn mornings or a relaxed weekend brunch. They’re crisp on the outside, tender on the inside, and have just the right amount of sweetness to highlight all those fall-inspired spices.

Why You’ll Love This Recipe

I love how this recipe blends real pumpkin with the perfect combination of spices to create a warm, comforting bite in every waffle. These waffles are easy to whip up and feel like a seasonal treat without being overly sweet. They freeze well, reheat beautifully, and pair wonderfully with maple syrup, whipped cream, or a sprinkle of chopped nuts. Whether it’s a chilly fall morning or I’m craving something cozy, this recipe never disappoints.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 1/2 cups all-purpose flour

2 tablespoons light brown sugar, packed

2 teaspoons baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1 1/4 teaspoons ground cinnamon

1/2 teaspoon ground ginger

1/4 teaspoon ground nutmeg

1/8 teaspoon ground cloves

2 large eggs

1/2 cup canned pumpkin purée (not pumpkin pie filling)

1 1/4 cups buttermilk

3 tablespoons melted butter

1 teaspoon pure vanilla extract

Nonstick cooking spray or additional butter, for greasing waffle iron

Directions

I start by preheating my waffle iron according to the manufacturer’s instructions.

In a large bowl, I whisk together the flour, brown sugar, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves.

In a separate bowl, I mix the eggs, pumpkin purée, buttermilk, melted butter, and vanilla extract until everything is smooth.

I pour the wet ingredients into the dry ingredients and gently stir just until combined—no overmixing here, a few lumps are totally fine.

I lightly grease the waffle iron with nonstick spray or a little butter.

Then, I pour the batter into the center of the waffle iron (how much depends on your machine) and spread it out slightly.

I cook the waffles until they’re golden brown and crisp, usually about 3–5 minutes, depending on the waffle maker.

Next I carefully remove the waffles and repeat with the remaining batter.

I serve them warm, topped with maple syrup, whipped cream, or even some chopped nuts.

Servings and timing

This recipe makes about 5 waffles.

Prep time: 10 minutes

Cooking time: 20 minutes

Total time: 30 minutes

Calories per serving: 260 kcal

Variations

I sometimes add mini chocolate chips to the batter for a sweeter, dessert-style waffle.

For a nutty twist, I stir in a handful of chopped pecans or walnuts.

When I want a dairy-free version, I use almond milk mixed with 1 tablespoon of lemon juice instead of buttermilk, and replace the butter with melted coconut oil.

If I want extra protein, I swap out half of the all-purpose flour for whole wheat flour.

Storage/Reheating

Once the waffles are completely cooled, I store them in an airtight container in the refrigerator for up to 3 days. For longer storage, I freeze them individually wrapped in plastic and placed in a freezer-safe bag—perfect for quick breakfasts. To reheat, I pop them into the toaster or oven until heated through and crisp again. I avoid the microwave, as it tends to make them soggy.

Related Recipes:

Vegan Waffles

FAQs

Can I make these waffles ahead of time?

Yes, I often make a batch ahead and freeze them. I just reheat in the toaster or oven for a quick, delicious breakfast.

Can I use fresh pumpkin instead of canned purée?

Absolutely. I’ve used homemade pumpkin purée before—just make sure it’s well-drained and smooth to match the consistency of canned.

What can I use if I don’t have buttermilk?

I mix 1 tablespoon of lemon juice or white vinegar with 1 1/4 cups of milk and let it sit for 5–10 minutes. It’s a great buttermilk substitute.

Are these waffles sweet enough to eat without syrup?

They’re lightly sweetened, so I usually add a bit of syrup or toppings. But honestly, I love them plain with a bit of butter too.

Can I turn this into a pancake recipe?

Yes, I’ve used the same batter for pancakes by adjusting the thickness with a splash of milk. They cook beautifully on a griddle or skillet.

Conclusion

These spiced pumpkin waffles are my go-to fall breakfast—cozy, flavorful, and perfect for sharing. The pumpkin and spice balance is just right, and they’re simple enough for weekdays but special enough for weekend brunch. Whether I’m freezing extras or serving them hot off the waffle iron, they always bring that warm, seasonal magic to the table.

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