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Pumpkin Waffles

Averie Sunshine

4.72 from 7 votes

Updated: Jul 25, 2025

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🎃🧇😍 This Easy Pumpkin Waffles Recipe is packed with pumpkin spice flavor! They’re super fluffy and are just begging to be drowned in maple syrup! 

Homemade 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 waffles are full of rich pumpkin pie spice flavor and use a few simple bowls to prep the wet ingredients, dry mix, and whipped egg whites. A single extra step makes the waffles lighter and fluffier, despite pumpkin’s naturally dense texture. I used Silk Unsweetened Cashewmilk for a creamy, dairy-free alternative that’s low in calories and fat, yet delivers great results every time. Try them out, and you’ll be making them all year long!

I’ve made these for years using this recipe. Simple. Easy. Everyone loves it! And I don’t have to go find random weird ingredients. Just straight up pantry ingredients for these waffles! Delicious!!!

Mandy

What’s in Pumpkin Waffles? 

For these fluffy waffles, you’ll need: 

• Pumpkin puree – 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
• Eggs – This recipe will not work well with egg substitutes
• Light brown sugar
• Silk Unsweetened Cashewmilk – You can use any milk you’d like in these pumpkin waffles (dairy or non-dairy). Almond milk makes for a good substitute. Just keep in mind that your milk should be unsweetened
• Canola oil – Any neutral oil can be substituted
• Pumpkin pie spice – 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
• Vanilla extract – I use homemade vanilla extract, but store-bought is fine. Just make sure it’s a high-quality pure vanilla extract, not imitation varieties
• All-purpose flour – I haven’t tested this recipe with gluten-free flour, but I think it will work as long as you use a 1:1 all-purpose gluten-free flour
• Baking powder – Do NOT confuse this with baking soda
• Salt – Don’t skip this! Your pumpkin spice waffles won’t taste salty, but without it, the flavor will fall flat
• Cream of tartar (optional) – This contributes to the crisp exterior and light and fluffy centers we want

Note: Scroll down to the recipe card section of the post for the ingredients with amounts included and for more complete directions.

How to Make Pumpkin Waffles

1. Whisk together the wet ingredients in one large mixing bowl and the dry ingredients in another.
2. In a separate bowl, whip the egg whites until stiff peaks form. 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. 
3. Add the dry ingredients to the wet and stir to combine.
4. Gently fold the whipped egg whites into the waffle mixture. 
5. Spoon the pumpkin waffle batter onto a preheated waffle iron and cook according to the manufacturer’s instructions. I like to serve my homemade waffles with a dusting of powdered sugar, melted butter, chopped pecans, and a drizzle of pure maple syrup for a decadent fall breakfast. 

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4.72 from 7 votes

Pumpkin Waffles Recipe

By Averie Sunshine

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

Prep Time: 10 minutes minutes

Cook Time: 24 minutes minutes

Total Time: 34 minutes minutes

Servings: 8 waffles

Equipment

• 3 Large Bowls
• 1 Hand Mixer
• 1 Waffle Iron

Ingredients 

• ▢ 1 (15 ounce) can pumpkin puree, not pumpkin pie filling
• ▢ 2 large eggs, separated
• ▢ ½ cup light brown sugar, packed
• ▢ ½ cup Silk Unsweetened Cashewmilk, Silk Unsweetened Vanilla Almondmilk or another milk may be substituted
• ▢ ⅓ cup canola or vegetable oil
• ▢ 2 teaspoons pumpkin pie spice
• ▢ 1 teaspoon vanilla extract
• ▢ 1 ½ cups all purpose flour
• ▢ 1 tablespoon baking powder
• ▢ ½ teaspoon salt, or to taste
• ▢ ¼ teaspoon cream of tartar, optional (helps to stabilize the egg whites)

Instructions 

• To a large bowl, add the pumpkin puree, egg yolks, brown sugar, milk, oil, pumpkin pie spice, vanilla, and whisk to combine; set aside.
• To a separate large bowl add the flour, baking powder, salt, and whisk to combine.
• Add the dry ingredients to the wet and stir gently to combine, don’t overmix; set aside.
• Preheat waffle iron and spray with cooking spray.
• 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.
• Add the egg whites to the batter and fold gently to combine.
• 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.
• Repeat process with remaining batter, remembering to re-spray waffle iron with cooking spray before each batch.
• Serve immediately with butter, maple syrup, confectioners’ sugar, jam, etc.

Notes

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

Serving: 1serving, Calories: 257cal, Carbohydrates: 35g, Protein: 5g, Fat: 11g, Saturated Fat: 1g, Polyunsaturated Fat: 9g, Cholesterol: 47mg, Sodium: 347mg, Fiber: 2g, Sugar: 14g

Nutrition information is automatically calculated, so should only be used as an approximation.

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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 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!

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

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!

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. 

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