Damn Delicious

Pumpkin Spice Waffles

Pumpkin Spice Waffles - The best breakfast! Crispy golden on the outside, fluffy on the inside. You'll seriously want to make this all year long! SO GOOD.

The best breakfast! The best Pumpkin Spice Waffle Recipe! Crispy golden on the outside, fluffy on the inside. You’ll seriously want to make this all year long! SO GOOD.

Pumpkin Spice Waffles Recipe

As soon as the weather turns cold (and believe me, it turns very cold very quickly in Chicago, snowing on Halloween!), I am legit pumpkin-everything.

I am all about that PSL, pumpkin bread, pumpkin French toast, pumpkin anything. You name it. Anything with pumpkin, I AM THERE. And I am all over these pumpkin spice waffles.

Seriously. That sheet pan of pumpkin waffles up above? ALL MINE.

Made with buttermilk, pumpkin puree, and all that is good with pumpkin pie spice, this is truly the best breakfast one can ask for this Fall. Serve with warm maple syrup, or if you really want to go that extra mile, dollops of homemade whipped cream will go a very long way, garnished with cinnamon.

Freeze in individual servings to indulge all the pumpkin glory even after pumpkin season is long over!

Pumpkin Spice Waffles Recipe

Pumpkin Spice Waffles

The best breakfast! Crispy golden on the outside, fluffy on the inside. You’ll seriously want to make this all year long! SO GOOD.

10 minutes20 minutes


  • 1 3/4 cups all-purpose flour
  • 2 teaspoons brown sugar
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon pumpkin pie spice
  • 1 teaspoon kosher salt
  • 1 1/4 cups buttermilk
  • 1 cup canned pumpkin puree
  • 2 large eggs
  • 1/4 cup unsalted butter, melted


  1. Preheat oven to 200 degrees F and a waffle iron to medium-high heat. Lightly oil the top and bottom of the waffle iron or coat with nonstick spray.
  2. In a large bowl, combine flour, sugar, baking powder, baking soda, pumpkin pie spice and salt.
  3. In a large glass measuring cup or another bowl, whisk together buttermilk, pumpkin puree, eggs and butter. Pour mixture over dry ingredients and stir using a rubber spatula just until moist but slightly lumpy.
  4. Pour a scant 1/2 cup of the pumpkin mixture into the waffle iron, close gently and cook until golden brown and crisp, about 4-5 minutes; keep warm in oven.
  5. Serve immediately.

Did you Make This Recipe?

Tag @damn_delicious on Instagram and hashtag it #damndelicious.

Leave a Review

Your email address will not be published. Required fields are marked *


  1. Rated 5 out of 5

    Great texture and outside crisp. Only had one egg so replaced other egg with 1/4 unsweetened applesauce and turned out great!

  2. Rated 5 out of 5

    These were so good!! Perfect with some fresh whipped cream (unsweetened, just some vanilla extract added), and maple syrup on top.

  3. P.S. When you make waffles half awake… 1 CUP canned… heehee!

  4. 1 can of pumpkin; does that mean a 14oz small or 29oz large?

  5. Rated 5 out of 5

    These were fantastic! Perfect waffle. I used fresh roasted pumpkin left over from Thanksgiving which may or may not have made them even more delicious 🙂

  6. Rated 5 out of 5

    Light & fluffy with a subtle pumpkin flavor. I toast pecans & coarsely chop & sprinkle them over the top after I ladle in the batter so they cook into waffle.for.a little crunch. These are great for that leftover pumpkin puree.

  7. Rated 5 out of 5

    Yummy, light and fluffy. Recipe made 14 mini waffles. Great after Thanksgiving breakfast.

  8. Hi Chunga, I love your recipes! I did however have a problem with these waffles. They were not done on the inside. I cooked them at 2 different temps and both had the same results. I even cooked the second batch a few minutes longer. Any thoughts?

  9. How thick should the waffle batter be?

  10. Rated 5 out of 5

    Chef’s Kiss AMAZING! Whole family loved.

  11. Rated 5 out of 5

    This recipe was delicious and made the whole house smell amazing!! I didnt change a thing and everyone devoured them… possibly more so than my traditional whole wheat vanilla waffles. You may have just converted us to the pumpkin spice side lol! Thank you ❤

  12. Rated 5 out of 5

    These were delicious!! I love the texture when they are cooked, so soft and fluffy, but also dense somehow. 
    I think next time I may top them with something other than maple syrup. 

  13. I made this for Sunday breakfast and it was…damn delicious!! Crisp and golden outside, moist and yummy inside. Not too sweet either! Highly recommend this!

  14. Rated 5 out of 5

    I’ve made your pumpkin spice French toast and it was amazing this is going to be so delicious too!! I love trying your recipes out!

  15. Rated 5 out of 5

    I just made these for our breakfast for dinner night and they were so good! I prefer my pumpkin and spice in baked goods, not lattes and this hit the spot!! My husband who is a pumpkin spice junkie devoured these

  16. Rated 5 out of 5

    I haven’t made these yet, but wanted to know what the white cream and pecan mixture is on top and if you could share your recipe for that too? 

  17. Rated 5 out of 5

    Soo, soo good. We had 100 degree days over the weekend and today, it was finally cooler. It put us in a fall state of mind. What to do… WAFFLES!

    These totally eased the “pumpkin spice” craving everyone gets at the end of summer. Thank you soo much!!

  18. Rated 5 out of 5

    I have made a batch this morning, however I am wondering if there is a way to make this more protein heavy, would you recommend putting in protein powder into the mix?

  19. Rated 5 out of 5

    Very tasty and perfect for the fall!

  20. Rated 5 out of 5

    These were excellent! I made a batch for Thanksgiving morning and it was a perfect fall breakfast. Definitely keeping this recipe and making again

  21. How would you recommend reheating from frozen? In the past the waffles I’ve attempted to microwave turn out soggy and rubbery. Could these be reheated in the oven or toaster?

  22. Rated 5 out of 5

    If you want to say Holiday season, try this little alteration. Change the liquid to 1 cup of buttermilk and 1/4 cup of eggnog. My children always request this variation when they come home for the Holidays.