Pumpkin Waffles

Helga Glaesel de BlandingOctober 8, 2025

This post is also available in ESPAÑOL (SPANISH)

When the air turns crisp and the weekend mornings start to make you feel like you want to stay in bed a little bit longer, you know it’s time to bring pumpkin back to the breakfast table. These pumpkin waffles are everything we love about fall: warm, spiced, and golden, with that unmistakable aroma of cinnamon and maple that fills the kitchen before you even take the first bite. The batter blends pumpkin purée with cozy spices like cinnamon, ginger, and pumpkin pie spice, creating waffles that are tender inside and slightly crisp on the edges. They’re the kind of breakfast that makes you want to slow down, pour an extra cup of coffee, and savor every forkful.

And here’s a little waffle wisdom from our kitchen: when pouring the batter, add just enough to cover each of the iron’s squares no more, no less. This helps the batter spread evenly, keeps it from spilling out, and gives you those picture-perfect squares every time. Whether you top them with maple syrup, whipped cream, or toasted nuts these waffles are a cozy fall ritual festive enough for brunch, simple enough for any morning, and always worth savoring one bite at a time.

Helga

Pumpkin Waffles

Yields about 14 waffles

Ingredients:
2 cups + 2 Tbsp (265g) all-purpose flour (spooned & leveled)
2 teaspoons baking powder
1 teaspoon baking soda
2 teaspoons ground cinnamon
1 and ½ teaspoons pumpkin pie spice*
¼ teaspoon ground ginger
¼ teaspoon salt
3 large eggs, at room temperature
1 cup (226g) pumpkin puree (not 1 can)
¼ cup (4 Tbsp; 56g) unsalted butter, melted
¼ cup (50g) packed light or dark brown sugar
¼ cup (60ml) pure maple syrup
1 teaspoon pure vanilla extract
1 and ½ cups (360ml) whole milk, at room temperature

Instructions:

In a large bowl, whisk the flour, baking powder, baking soda, cinnamon, pumpkin pie spice, ginger, and salt together until combined. Set aside.
In another large bowl, using a hand mixer beat the eggs on high speed for 1–2 minutes, until frothy on top. Add the pumpkin, melted butter, brown sugar, maple syrup, vanilla, and milk, and beat on medium speed until combined. Pour the dry ingredients into the wet ingredients and beat on low speed until combined. Do not over-mix. Some small lumps are OK.
Grease the preheated waffle maker (I use nonstick spray). Pour about 1/3 cup of the batter into each well of the waffle maker and close the lid. Cook the waffles until crisp, about 5–6 minutes. (Follow the cooking instructions for your waffle maker.) Repeat to cook the remaining batter.
Serve the waffles immediately with your choice of toppings.

Have you made this recipe?

Please let me know how it turned out for you! Leave a comment below and share a picture with the hashtag #thefoodieskitchen!

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