Can I make these Pumpkin Spice Waffles ahead of time?

Absolutely. These waffles freeze wonderfully. After cooling completely, store them in a single layer on a baking sheet to flash-freeze, then transfer to a freezer bag. Reheat in the toaster or oven for a crisp finish that tastes freshly made.

How do I prevent the waffles from becoming soggy?

Ensure your waffle iron is fully preheated before adding the batter. Cook until the waffles are deeply golden and crisp. If making multiple batches, keep them warm in the oven on a wire rack — not a plate — to allow air circulation and maintain crispness.

What if I don’t have pumpkin pie spice?

No worries! You can make your own blend using common spices: mix 1 tsp cinnamon, ¼ tsp nutmeg, ¼ tsp ginger, and a pinch of cloves or allspice. This DIY spice mix will give you the same autumnal warmth.

Are these waffles sweet enough to eat plain?

Yes — but they’re not overly sweet. The subtle flavor of the pumpkin and spice shines through, making them delicious on their own or perfect as a base for toppings like syrup, whipped cream, or fresh fruit

Pumpkin Spice Waffles – Best Fall Breakfast Recipe

Name: Pumpkin Spice Waffles
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 1 ¾ cups all-purpose flour; 2 teaspoons brown sugar; 1 ½ teaspoons baking powder; 1 teaspoon baking soda; 1 teaspoon pumpkin pie spice; 1 teaspoon kosher salt; 1 ¼ cups buttermilk; 1 cup canned pumpkin puree; 2 large eggs; ¼ cup unsalted butter, melted

Description

Pumpkin Spice Waffles are the ultimate cozy breakfast treat—crispy on the outside, fluffy on the inside, and filled with warm fall spices. Made with real pumpkin puree and buttermilk, these waffles are perfect for holiday mornings or any day you need a comforting, seasonal bite.

Ingredients

Scale

1 ¾ cups all-purpose flour
2 teaspoons brown sugar
1 ½ teaspoons baking powder
1 teaspoon baking soda
1 teaspoon pumpkin pie spice
1 teaspoon kosher salt
1 ¼ cups buttermilk
1 cup canned pumpkin puree
2 large eggs
¼ cup unsalted butter, melted

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Instructions

Preheat oven to 200°F and preheat a waffle iron to medium-high heat. Lightly grease or spray the waffle iron.
In a large bowl, whisk together the flour, brown sugar, baking powder, baking soda, pumpkin pie spice, and salt.
In a separate bowl or measuring cup, whisk together buttermilk, pumpkin puree, eggs, and melted butter until smooth.
Pour the wet mixture over the dry ingredients. Stir gently with a rubber spatula just until combined. The batter should remain slightly lumpy.
Pour about ½ cup of batter into the preheated waffle iron. Close and cook for 4–5 minutes, or until golden brown and crisp.
Transfer cooked waffles to the oven to keep warm. Repeat with the remaining batter.
Serve warm with maple syrup, whipped cream, or your favorite toppings.

Notes

Don’t overmix the batter to keep waffles tender and fluffy.
Let the batter rest for 5–10 minutes before cooking for better texture.
Store leftovers in the freezer and reheat in the toaster.
Use a wire rack in the oven to keep waffles crispy as you cook multiple batches.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Breakfast
Method: Waffle Iron
Cuisine: American

Nutrition

Serving Size: 1 waffle
Calories: 325
Sugar: 6g
Sodium: 520mg
Fat: 12.5g
Saturated Fat: 6g
Unsaturated Fat: 5.5g
Trans Fat: 0g
Carbohydrates: 43.5g
Fiber: 2.5g
Protein: 9g
Cholesterol: 70mg