Perfect for brisk fall mornings (or any other time of the year) fluffy, chewy Pumpkin Waffles are a cozy, satisfying treat. We loved them dipped or drizzled in homemade chocolate sauce!
When sweater weather rolls around, Pumpkin Waffles are a favorite at our house. Like our Easy Pumpkin Bread, they fill the kitchen with the cozy aroma of pumpkin pie spice, and are great for breakfast or a snack any time of the day.
We made this waffle recipe in the style of Belgian Liège Waffles, so you can eat them with your hands. Or, stack them on a plate, drizzle them with syrup (and Pumpkin Spice Granola), and dig in!
Hint: If you like this recipe, you'll love our warm and cozy Pecan Waffles.
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Ingredients
- Bob's Red Mill Unbleached White AP Flour: premium flour makes the fluffiest waffles
- Pumpkin Puree: we like Libby's or Good and Gather canned pumpkin puree
- Milk: we used 2% milk. 1% milk, skim milk or nut milks work just as well
- Sugar: we use a combination of brown sugar and granulated sugar (white sugar)
- Baking soda: helps the waffles rise
- Baking powder: helps the waffles rise and stay fluffy
- Eggs: Large or extra large eggs
- Vanilla extract: pure vanilla extract
- Pumpkin pie spice: find it in the spice aisle
- Salt: sea salt or kosher salt
- Melted butter: we like unsalted butter in this recipe
- Orange gel food coloring (optional, but makes the kids happy!)
- Dark chocolate chips: (for the chocolate sauce)
- Heavy cream: (for the chocolate sauce)
*See recipe card for quantities.
We partnered with our friends at Bob's Red Mill to create this pumpkin waffle recipe, and it really got us in the Halloween spirit! We used Bob's Unbleached White All-Purpose Flour as a base for these waffles, as it never disappoints. It is premium unbleached and enriched baking flour, milled from the highest quality North American wheat. It helps to create that airy, chewy bite every time.
Instructions
- Mix Dry Ingredients: Combine flour, salt, baking powder, baking soda, pumpkin pie spice, and both sugars in a large mixing bowl.
- Mix Wet Ingredients: In a separate bowl, combine pumpkin, eggs, vanilla, milk, melted butter, and orange food coloring.
- Combine Wet + Dry Ingredients: Add liquid mixture to dry mixture and mix just until combined. Do not over mix!
- Make waffles in Waffle Iron: Drop ¼ cup batter into a hot waffle iron and cook 3 minutes until golden brown. Continue until all waffles have been made, keeping warm in a 200° F oven until ready to serve.
- Make Chocolate Sauce: In a small sauce pan, combine chocolate chips and cream. Mix over low heat until well combined. Do not overheat.
- Serve: Serve waffles on plate and top with your favorite topping and drizzle with chocolate (we used our favorite Pumpkin Spice Granola as a crunchy garnish).
Top tip
Pumpkin Waffles taste best when they're warm! Keep cooked waffles warm in a 200°F oven until you're ready to serve.
Variations
- Gluten-Free Waffles : substitute Bob's 1 to 1 Baking Flour for the AP flour, for the best, fluffy texture. Some recipes call for whole wheat flour, but we find this makes the waffles too dense. Check out our Gluten Free Chocolate Waffle recipe.
- No Pumpkin Pie Spice? Make your own! Combine 2 teaspoon cinnamon, ½ teaspoon ground nutmeg, ½ teaspoon ground ginger, and ½ teaspoon allspice.
- Alternative milks: we used 2% for this recipe, but you can easily substitute with nut milk of your choice. We like oat milk & almond milk best.
- Toppings: we like ours drizzled in chocolate, but you can always use butter, maple syrup, pecans, walnuts, or whipped cream.
Storage
We highly recommend making more waffles than you need because they're so good!
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Freeze: Pumpkin Waffles freeze well, so you can pop them in the toaster on those busy weekday mornings.
This post is sponsored by our friends at Bob's Red Mill. All opinions are our own.
More pumpkin recipes
FAQ
Be sure to preheat your waffle iron so that it is hot to the touch. Pour the batter into the center of the iron. Let the waffle iron reheat in between making each waffle.
If your waffle maker does not have a "done" light, you can tell the waffles are done when the steam stops (about 3 to 4 minutes).
Waffle batter and pancake batter contain the same essential ingredients, but the ratios are very different. Pumpkin Waffle batter has more sugar, butter, and eggs than pancake batter, making it richer and sweeter.
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Pumpkin Waffles recipe
Perfect for brisk fall mornings (or any other time of the year) fluffy, chewy Pumpkin Spice Waffles are a cozy, satisfying treat.
- Total Time: 30 minutes
- Yield: 6 portions 1x
Ingredients
- 1 ½ Cups Bob's Red Mill Unbleached White AP Flour
- 1 C canned pumpkin (pumpkin puree)
- 1 ½ C milk
- ¼ C brown sugar
- 2 tbsp white sugar
- 2 tsp baking soda
- 1 tsp baking powder
- 1 tbsp pumpkin pie spice
- 2 eggs
- 2 tsp vanilla extract
- 1 tsp salt
- 3 tbsp melted butter
- ⅛ tsp orange gel food coloring
- 12 oz bag dark chocolate chips
- ¼ c heavy cream
Instructions
- Combine flour, salt, baking powder, baking soda, pumpkin pie spice and both sugars in a large mixing bowl.
- In a separate bowl combine pumpkin, eggs, vanilla, milk, and melted butter and orange food color.
- Add liquid mixture to dry mixture and mix just until combined, do not over mix.
- Drop ¼ cup batter into a hot waffle iron and cook 3 minutes until golden brown.
- Continue until all waffles have been made, keeping warm in a 200° oven until ready to serve.
- In a small sauce pan, combine chocolate chips and cream and combine over low heat until well combined. Do not overheat.
- Serve waffles on plate and top with your favorite topping and drizzle with chocolate. We used our favorite granola as a garnish.
Notes
- Gluten-Free Waffles : substitute Bob's 1 to 1 Baking Flour for the AP flour, for the best, fluffy texture. Some recipes call for whole wheat flour, but we find this makes the waffles too dense. Check out our Gluten Free Chocolate Waffle recipe.
- No Pumpkin Pie Spice? Make your own! Combine 2 teaspoon cinnamon, ½ teaspoon ground nutmeg, ½ teaspoon ground ginger, and ½ teaspoon allspice.
- Alternative milks: we used 2% for this recipe, but you can easily substitute with nut milk of your choice. We like oat milk & almond milk best.
- Toppings: we like ours drizzled in chocolate, but you can always use butter, maple syrup, pecans, walnuts, or whipped cream.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: breakfast & brunch
- Method: n/a
Nutrition
- Serving Size: 2 waffles
- Calories: 623
- Sugar: 38.1 g
- Sodium: 871 mg
- Fat: 31.4 g
- Carbohydrates: 73.6 g
- Protein: 11.5 g
- Cholesterol: 87.5 mg
Keywords: waffle, pumpkin, spice, fall, Bob's Red Mill, autumn, chocolate, sugar, liège
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