Pumpkin Waffles

Pumpkin Waffles — These pumpkin waffles are packed with pumpkin spice flavor! They’re super fluffy and are just begging to be drowned in maple syrup! 

maple syrup being drizzled onto a stack of Pumpkin Waffles 

Easy Pumpkin Waffle Recipe

Last fall I made Pumpkin French Toast and Pumpkin Pancakes. And the year before that I made 50+ pumpkin recipes for my cookbook, Cooking With Pumpkin: Recipes That Go Beyond the Pie. This fall it’s time for pumpkin waffles.

These homemade waffles are brimming with pumpkin flavor thanks to the entire can of pumpkin puree and the pumpkin pie spice I used. No shortage of intense pumpkin flavor here.

It’s an easy recipe and you’ll need a few bowls to get started. A bowl to whisk together the wet ingredients, a bowl to whisk together the dry ingredients before adding to the wet, and a bowl to beat the egg whites.

I’ve seen quite a few recipes online that call for separating the eggs and beating the whites into stiff peaks before adding them to the batter to keep it lighter. It makes sense because pumpkin is heavy, dense, and can weigh things down. By taking a few extra minutes to beat the egg whites, you’ll be rewarded with lighter waffles rather than lead balloons. I hate extra steps, but this one is worth it.

I used Silk Unsweetened Cashewmilk in this pumpkin waffle recipe. It’s so irresistibly creamy and thick but with fewer calories than skim milk. Eating more plant-based protein is a great goal, and Silk Cashewmilk or Silk Almond Milk are my milks of choice for baking and smoothies. They’re low in calories and fat, they’re vegan and dairy-free, and I always get impressive-tasting results. It’s the perfect match between tasty and guilt-free. Delicious tasting without the sugar.

stack of Pumpkin Waffles with maple syrup and butter on top

What’s in Pumpkin Waffles? 

For these fluffy waffles, you’ll need: 

  • Pumpkin puree
  • Eggs
  • Light brown sugar
  • Silk Unsweetened Cashewmilk
  • Canola oil
  • Pumpkin pie spice
  • Vanilla extract
  • All-purpose flour
  • Baking powder
  • Salt
  • Cream of tartar (optional) 

Silk Cashewmilk for Pumpkin Waffles 

How to Make Pumpkin Waffles

To make this pumpkin waffle recipe, simply whisk together the wet ingredients in one bowl and the dry in another. In a separate bowl, whip the egg whites until stiff peaks form. Add the dry ingredients to the wet and stir to combine, then gently fold in the whipped egg whites. 

Spoon the pumpkin waffle batter onto a preheated waffle iron and cook according to machine instructions. I like to serve my homemade waffles with a dusting of powdered sugar, butter, and a drizzle of pure maple syrup. 

Can I Use Another Type of Milk? 

Yes, you can use any milk you’d like in these pumpkin waffles (dairy or non-dairy). Just keep in mind that your milk should be unsweetened. 

Can I Freeze Waffles? 

Yes, these pumpkin waffles freeze really well. First let them cool to room temperature, then lay them out on a baking tray and freeze them. Once frozen, seal them inside a freezer bag. When you’re ready to eat the frozen waffles, reheat them in a toaster oven or toaster. 

Pumpkin Waffles - Bold pumpkin flavor in every bite of these easy waffles!! Doused with maple syrup, they're a perfect comfort food breakfast that everyone will love!!

Tips for Making Pumpkin Waffles

It’s important that you use pumpkin puree and NOT pumpkin pie filling. They look similar, but pumpkin pie filling is pre-sweetened and spiced and will mess up the flavor of these homemade waffles. 

Before whipping up the egg whites, double check that absolutely none of the egg yolks snuck into the whites. If even the tiniest bit of yolk is in the whites, they won’t whip up properly. 

Feel free to adjust the amount of pumpkin pie spice you add to the waffle batter to suit your tastes. I like my waffles to have a lot of spiced flavor, but  I know not everyone loves that! 

Pumpkin Waffles

Pumpkin Waffles

These pumpkin waffles are packed with pumpkin spice flavor! They're super fluffy and are just begging to be drowned in maple syrup!

Yield: 8 waffles
Prep Time 10 minutes
Cook Time 24 minutes
Total Time 34 minutes


  • one 15-ounce can pumpkin puree (not pumpkin pie filling)
  • 2 large eggs, separated
  • 1/2 cup light brown sugar, packed
  • 1/2 cup Silk Unsweetened Cashewmilk (Silk Unsweetened Vanilla Almondmilk or another milk may be substituted)
  • 1/3 cup canola or vegetable oil
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt, or to taste
  • 1/4 teaspoon cream of tartar, optional (helps to stabilize the egg whites)


    1. To a large bowl, add the pumpkin puree, egg yolks, brown sugar, milk, oil, pumpkin pie spice, vanilla, and whisk to combine; set aside.
    2. To a separate large bowl add the flour, baking powder, salt, and whisk to combine.
    3. Add the dry ingredients to the wet and stir gently to combine, don’t overmix; set aside.
    4. Preheat waffle iron and spray with cooking spray.
    5. To a separate large bowl, add the egg whites, optional cream of tartar, and beat with an electric mixer on high power (or whisk vigorously by hand) until stiff peaks form, about 3 to 4 minutes.
    6. Add the egg whites to the batter and fold gently to combine.
    7. Transfer a portion of the batter to waffle iron in the necessary amount to fill your waffle iron (mine takes a scant 1/2 cup per 5-inch square, about 1 3/4 cups to fill the entire waffle iron) and cook until done, about 3 to 4 minutes (mine takes 4 minutes), or as needed until waffles are lightly golden brown and cooked through.
    8. Repeat process with remaining batter, remembering to re-spray waffle iron with cooking spray before each batch.
    9. Serve immediately with butter, maple syrup, confectioners’ sugar, jam, etc.


Waffles are best warm and fresh but extra can be kept airtight in the fridge for up to 5 days or in the freezer for up to 4 months. Reheat gently in a toaster oven before serving to encourage them to crisp up.

Recipe adapted from Food Network.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 257Total Fat: 11gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 47mgSodium: 347mgCarbohydrates: 35gFiber: 2gSugar: 14gProtein: 5g

More Pumpkin Breakfast Recipes: 

Pumpkin French Toast — Don’t even think about skipping breakfast when you can have this! It’s fast, easy, and packed with pumpkin flavor!

Pumpkin French Toast - Don't even think about skipping breakfast when you can have this! It's fast, easy, and packed with pumpkin flavor!!!

Pumpkin Pancakes — Soft, fluffy, and packed with big pumpkin flavor! Perfect comfort food for chilly mornings when a smoothie just won’t do!

Pumpkin Pancakes - Soft, fluffy, and packed with big pumpkin flavor! Perfect comfort food for chilly mornings when a smoothie just won't do!

The Best Pumpkin Cinnamon Rolls – Super soft, fluffy, and topped with a cream cheese glaze! Move over Cinnabon, these are better!

The Best Pumpkin Cinnamon Rolls - Super soft, fluffy, and topped with a cream cheese glaze! Move over Cinnabon, these are better!!

Mini Cinnamon Sugar Pumpkin Muffins – Soft little muffins that pack a big punch of pumpkin flavor! Mini food just tastes better!

Mini Cinnamon Sugar Pumpkin Muffins - Soft little muffins that pack a big punch of pumpkin flavor! Mini food just tastes better!! YUM!

Oatmeal To-Go Pumpkin Chocolate Chip Muffins — Like having a bowl of warm pumpkin oatmeal in portable muffin form! Fast and easy!

Oatmeal To-Go Pumpkin Chocolate Chip Muffins - Like having a bowl of warm pumpkin oatmeal in portable muffin form!! Fast and easy!

The Best Pumpkin Chocolate Chip Bread — Super soft, moist, rich pumpkin flavor, and loaded with chocolate chips! Easy, no mixer recipe that’s the best!

The Best Pumpkin Chocolate Chip Bread - Super soft, moist, rich pumpkin flavor, and loaded with chocolate chips! Easy, no mixer recipe that's the BEST!!

Mini Flourless Pumpkin Chocolate Chip Blender Muffins – The EASIEST pumpkin muffins ever!! Everything is mixed together in your blender!

Post brought to you by Silk. The recipe, images, text, and opinions expressed are my own. 

This conversation is sponsored by Silk. The opinions and text are all mine.

42 comments on “Pumpkin Waffles”

  1. Do you know if I can substitute eggnog for the milk?

  2. I just made these for Thanksgiving breakfast. They are delicious!  

  3. These looks perfect and very yummy! I want to try it. Thanks for sharing this lovely recipe.

  4. I’ll take the whole stack! These days all I want is pumpkin for breakfast. These waffles need to happen! Pinned! 

  5. Looks so yummy! Now I really wanna make some waffles :( x

  6. I now officially need a pumpkin waffle. I don’t have a waffle iron but there is a method I use to make waffles in a grill pan. I am going to be trying this out that way, I will let you know how it turns out!

  7. Looks good Averie!  We’re on the same wavelength this week with Pumpkin Waffles :)

  8. I want to start my morning with a stack of these waffles!! You are the queen of pumpkin :)

  9. Oh my gosh, I can’t even remember the last time I made waffles… It must have been at least 4 years ago! My poor waffle iron is sitting in a storage locker right now. And I’m totally regretting that decision after seeing your waffles… Especially with all of that pumpkin (swoon!), spices (my favorite!) and syrup. Whoops. 

    • I have half a kitchen sitting in a storage locker, I can relate. And the thought of going there to dig through boxes and boxes of stuff, just to find that xyz thing, ugh, dreadful I know!

    • I hear ya!! Even when I think I desperately need my extra stand mixer or mini bundt pan or little cake pop maker for donut holes… Climbing on top of furniture and around dusty boxes just isn’t worth it. Especially when my storage locker is an hour away! I think it’s time for us to get bigger kitchens! ;)

  10. These are incredibly gorgeous!!! Oh my gosh. Need!

  11. I’m suddenly annoyed that I got rid of my waffle iron when I moved.  

    As much as I hate to say it, I’ve been loving pumpkin lately.  Such a basic….yep.

  12. My husband is the waffle maker around here. Looks like he needs to rise and shine and make me a pumpkin-ey breakfast. I saw where one of your previous commenters has inherited an old family waffle iron–our “vintage” waffle iron died last year and the new one just doesn’t perform at the same crispy level. Hold on to those antiques!

    • Old appliances are the best! I used to have a food processor, circa about 1980, and that thing had SO much power. It finally died and I got a new one that was about a bazillion times the price, and while I do love it, they don’t make ’em like they used to!

  13. So gorgeously delicious looking!!! Now I’m on the lookout for a waffle iron!

  14. OMG…..I need these pumpkin waffles for dinner Averie!!

  15. I’ve been wanting to make pumpkin waffles all fall and my husband has our waffle iron hoarded at work for their weekly waffle wednesday! I’m going to have to force him to bring it home ASAP!


  16. I love whipping egg whites to make waffles and pancakes. It makes all of the difference. These look so yummy, and I love how you use cashew milk.

  17. Do you know how many cups in the 15oz. can of pumpkin?  I buy pumpkin in big cans since we use it so often!

  18. So even though I moved 3.5 months ago, a bunch of my stuff is still in boxes in someone’s basement (smaller apartment). But now I neeeeed to find my waffle iron. This would be so perfect for a holiday morning breakfast. Or, you know, Monday, Tuesday, Wednesday……

    • Too funny. I recently moved and before I made these, I had to go on a massive hunt for my waffle iron because it was in some of the “I don’t use this all the time so don’t have to rush to unpack it” section of a spare bedroom :)

  19. These look like the perfect fall breakfast/brunch treat! Lots of pumpkin-y goodness in those babies….and a flood of maple syrup is how they’d go down for me too. There’s no way just a drizzle would do!

  20. My Monday is starting VERY early, which means I need some SERIOUS motivation to get up and get going. Knowing that these babies are waiting in my waffle iron is JUST what I need. LOVE these!

  21. My waffle iron was BORN to make these. Pumpkin waffles? Put me in coach, I’m ready to play. I cannot wait to make and devour these (and freeze for later methinks). I have my grandmother’s waffle iron, it’s over 60 years old and yes, it’s start on fire, but this baby gets hot and makes the crispiest waffles you’ve ever tried! Yum. Thanks for the inspiration here. 

    • That’s awesome you have your grandmother’s 60 year old waffle iron! Sometimes those old appliances run like beasts (in the best possible way) and you pray they just last another 60 years!

  22. So much pumpkin! That french toast sure looks yummy. If I don’t have a waffle iron, can I use this same recipe to make pancakes? 

  23. Yesterday my daughter and I made your pumpkin pancakes! So I feel as though I somehow psychically reached you here. :) They were delicious, and I’m sure these waffles are, too!

  24. MMMmmm! I think pumpkin should just be in every meal until Thanksgiving! The extra step of whipping the egg whites is something I’ve never done before in waffles but it totally makes sense to balance the pumpkin. I definitely want to try these!

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