Pumpkin Waffles

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Hi Bold Bakers!

WHY YOU’LL LOVE THIS RECIPE: This Pumpkin Waffles Recipe have been a fall favorite in my kitchen since I learned it from my friend Dee, an expert baker and cookbook author. They’re simple, easy, and perfectly fluffy, delivering bakery-quality results at home.

• Fluffy & Light: Perfectly airy inside with crisp golden edges.
• Warm Spiced Flavor: Just the right amount of pumpkin and fall spices.
• Expert Tested: I’ve perfected this recipe with smart baking tricks for foolproof results.
• Perfect Anytime: An inviting breakfast or brunch that everyone will love.

I learned this Pumpkin Waffles recipe from Dee, an expert baker and cookbook author, and immediately fell in love with the idea of perfect fall waffles. As I tested it in my own kitchen, I focused on getting the texture just right—light and airy inside with a crisp, golden exterior. I discovered that folding in whipped egg whites and adding a bit of cornstarch balances the moisture from the pumpkin puree, keeping the waffles from getting dense. I also perfected the cooking time, letting them crisp a little longer for that irresistible edge. Over time, I’ve adjusted the spices and technique, and now these waffles are my ultimate fall breakfast, perfect with maple syrup, whipped cream, or toasted pecans.

IMPORTANT NOTE: This recipe was improved and updated on 9/21/2025, to include explanations and substitutes of key ingredients, make-ahead and storage instructions, what to serve with, answers to the most frequently asked questions, and Pro Chef Tips. 

Bold Bakers Loved This!

“These Pumpkin Waffles are incredible! Light, fluffy, and perfectly spiced—I made them for Sunday brunch and everyone raved. So easy to follow and the results are bakery-quality!” — Emily R. 

“Absolutely love this recipe! The waffles come out crisp on the outside and soft on the inside. The pumpkin flavor is just right, and the tips about egg whites and cornstarch really work. A new fall favorite!” — Jason M. 

“I’ve tried a lot of pumpkin waffle recipes, and this one is by far the best. Simple, foolproof, and delicious. I top mine with whipped cream and pecans, and it’s pure perfection every time!” — Sophie L. 

Table of Contents

• Tools You Need
• Key Ingredients
• How to Make Pumpkin Waffles
• Gemma’s Pro Chef Tips
• Make Ahead and Storage Instructions
• What to Serve With
• More Waffles Recipe

Tools You Need

• Measuring cups
• Measuring spoons
• Measuring jugs
• Mixing bowls
• Waffle iron
• Wire whisk or hand mixer
• Large metal spoon
• Spatula

Key Ingredients

Egg

• Provides structure, moisture, and helps the waffles rise.
• Substitute: 1/4 cup unsweetened applesauce or 1/4 cup mashed banana per egg.

Whole Milk

• Adds moisture and helps create a tender batter.
• Substitute: Any plant-based milk (almond milk, oat milk, or coconut milk) works.

Pumpkin Puree

• Adds flavor, moisture, and a subtle sweetness.
• Substitute: It’s very easy to make it at home. Or, use sweet potato puree or canned butternut squash.

Butter

• Adds richness and helps with browning.
• Substitute: Margarine or coconut oil in equal amounts.

Vegetable Oil

• Keeps waffles moist and tender.
• Substitute: Avocado oil or melted coconut oil.

Vanilla Extract

• Enhances the flavor of pumpkin and spices.
• Substitute: An equal amount of Vanilla Bean Paste.

All-Purpose Flour

• Provides structure and helps the waffles hold together.
• Substitute: Gluten-free flour blend or Easy Almond Flour Baking Mix.

Granulated Sugar

• Sweetens and helps with browning.
• Substitute: Coconut sugar, brown sugar, or maple syrup (reduce liquid slightly if using syrup).

Cornstarch

• Lightens the batter and helps balance moisture from pumpkin.
• Substitute: Potato starch or tapioca starch.

Baking Powder

• Leavening agent that helps waffles rise.

Ground Cinnamon & Allspice

• Adds warm fall flavors.
• Substitute: Ground ginger, Pumpkin pie spice blend or Mixed Spice.

Salt

• Enhances all the other flavors and balances the sweetness.

Egg Whites

• Whipped into peaks to create a light, airy texture.
• Substitute: Aquafaba (chickpea liquid) whipped to medium peaks.

How to Make Pumpkin Spice Waffles

1. Preheat waffle maker: Grease and preheat your waffle maker to medium heat.
2. Mix wet ingredients: In a large bowl, whisk together the egg yolk, milk, pumpkin puree, melted butter, oil, and vanilla extract until smooth.
3. Combine dry ingredients: In a separate bowl, stir together the flour, cornstarch, ¼ cup of sugar, baking powder, cinnamon, allspice, and salt.
4. Combine wet and dry: Gently fold the dry ingredients into the wet mixture using a fork, leaving some lumps intact. Avoid over-mixing to prevent tough waffles.
5. Whip egg whites: In a large bowl, whisk the egg whites with the remaining sugar until medium peaks form.

6. Fold in egg whites: Using a large metal spoon, carefully fold the whipped egg whites into the pumpkin mixture to keep it light and airy.
7. Cook waffles: Pour the batter into the preheated waffle maker and cook for 3–4 minutes, or until golden brown and slightly crispy. Repeat until all the batter is used.

FULL (PRINTABLE) RECIPE BELOW! 

Gemma’s Pro Chef Tips

• Whip Egg Whites Properly: Make sure your egg whites are at room temperature before whipping. This helps them reach maximum volume, giving your waffles a light, airy texture.
• Use Cornstarch Correctly: Sifting it with the flour can help avoid lumps.
• Fold Gently: When combining the egg whites with the batter, fold carefully with a large spoon or spatula. Overmixing will deflate the air and make waffles dense.
• Balance Pumpkin Moisture: Pumpkin puree adds moisture, so adding a tablespoon of cornstarch helps keep the waffles crisp on the outside.
• Cook Time Matters: Every waffle maker is different. Cooking for 4–6 minutes usually gives a golden, slightly crispy exterior while keeping the inside soft.
• Customize Spices: Adjust cinnamon, allspice, or add a pinch of nutmeg to suit your taste. Warm spices make the waffles smell and taste like fall in every bite.

Make Ahead and Storage Instructions

• Make Ahead: You can prepare the batter ahead of time and refrigerate for up to 24 hours. Fold in the whipped egg whites just before cooking for best results.
• Storing Cooked Waffles: Let waffles cool completely, then store in an airtight container at room temperature for up to 3 days.
• Freezing Waffles: Waffles freeze beautifully. Place cooled waffles in a single layer on a baking sheet until firm, then transfer to a freezer-safe bag or container. Freeze for up to 3 weeks.
• Reheating: Toast or warm in the oven for a few minutes until crispy. Avoid the microwave, as it can make waffles soggy.

What to Serve With

• Maple Syrup: A classic choice that complements the warm pumpkin spices perfectly.
• Whipped Cream: Adds a light, creamy touch—especially delicious with a sprinkle of toasted pecans.
• Toasted Nuts: Favorites toppings such as almonds, walnuts, or pecans can provide crunch and enhance the nutty, fall flavor.
• Warm Caramel or Chocolate Sauce:For a decadent breakfast or brunch treat.
• Fresh Fruit: Sliced bananas, berries, or apple slices add freshness and natural sweetness.
• Yogurt or Cream Cheese: A tangy contrast to balance the sweet and spiced flavors.

More Waffles Recipes

• The Perfect Buttermilk Waffles
• Buttermilk Gingerbread Waffles
• Churro Waffles with Chocolate Sauce
• Whole Wheat WafflesRecipe
• Bacon & Cheddar Cornmeal Waffles

IMPORTANT NOTE: This recipe was improved and updated on 9/21/2025, to include explanations and substitutes of key ingredients, make-ahead and storage instructions, what to serve with, answers to the most frequently asked questions, and Pro Chef Tips. 

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