These homemade Pumpkin Waffles are packed with cozy pumpkin pie spice flavor, perfectly fluffy on the inside, and crisp around the edges! Using canned pumpkin puree makes this recipe quick, easy, and convenient while delivering all the delicious pumpkin flavor you crave during Autumn!

Cozy Pumpkin Waffles for Breakfast!

When crisp Fall mornings arrive, there’s nothing quite like a stack of warm Pumpkin Waffles fresh from the waffle iron. Made with canned pumpkin puree, these waffles are fluffy on the inside, crispy on the outside, and filled with cozy pumpkin spice flavor. Best of all, they’re easy to make with simple pantry ingredients you probably already have on hand!

Whether you’re serving them for a weekend brunch, holiday breakfast, or just because you’re craving pumpkin season, these homemade pumpkin waffles are sure to become a family favorite!

Why this Recipe Works

Buttermilk + Baking Soda = Light Airy Waffles – The acidity of buttermilk reacts with the baking soda, creating bubbles that help the waffles rise and stay tender.

Butter Creates Crisp Edges – Melted butter adds richness and helps the exterior develop a golden, crispy texture in the waffles iron.

Pumpkin Pie Spice Delivers Classic Fall Flavor – The spice blend infuses every bite with warm notes of cinnamon, nutmeg, ginger, and cloves, complimenting the pumpkin perfectly.

Balanced Sweetness – A small amount of sugar enhances the pumpkin and spices while promoting browning, without making the waffles overly sweet.

Golden pumpkin waffles stacked on a plate with maple syrup

Ingredients You’ll Need

2 Eggs – Provides structure, richness, and helps the waffles rise.

1 1/2 cups Buttermilk – Adds moisture and a slight tang while creating a tender texture.

1/2 cup Butter (Melted & Cooled) – Contributes richness, flavor, and crisp edges.

1 tsp Vanilla – Enhances the warm pumpkin and spice flavors.

1/2 cup Pumpkin Puree – Adds pumpkin flavor, moisture, and a soft, fluffy texture.

1 3/4 cups Flour – Forms the base and structure of the waffles.

2 tsp Pumpkin Pie Spice – Brings classic Fall flavors like cinnamon, nutmeg, ginger, and cloves.

3 tbsp Sugar – Adds sweetness and helps with browning.

2 tsp Baking Powder – Helps the waffles rise and become light.

1 tsp Baking Soda – Reacts with the buttermilk for extra lift and tenderness.

1 tsp Salt – Balances the sweetness and enhances overall flavor.

Fluffy pumpkin waffles prepared with canned pumpkin puree

How to Make Pumpkin Waffles with Canned Pumpkin

Preheat a waffle iron.

In a medium size bowl, beat together 2 eggs, 1 1/2 cups buttermilk, 1/2 cup melted, cooled butter, 1 tsp vanilla, and 1/2 cup pumpkin puree until well combined.

In a separate bowl, whisk together 1 3/4 cups flour, 2 tsp pumpkin pie spice, 3 tbsp sugar, 2 tsp baking powder, 1 tsp baking soda, and 1 tsp salt.

Mix dry ingredients into the wet just until combined.

Spray waffle iron with non-stick spray.

Scoop 1 cup batter into the waffle iron. Cook until golden. Repeat until all the batter is used.

Use Pure Pumpkin Puree – Make sure you’re using 100% canned pumpkin puree, not pumpkin pie filling. Pumpkin pie filling contains added sugar and spices that can alter the flavor and texture of your waffles.

Measure Pumpkin Puree Carefully – Too much pumpkin can make waffles dense and soggy. Stick to the recipe amount to maintain the perfect balance of pumpkin flavor and texture.

Freeze Extra Waffles for an Easy Breakfast – Let waffles cool completely, then freeze them in a single layer before transferring to a freezer safe bag. Freeze for up to 3 months. Reheat in a toaster for waffles that taste freshly made.