Pumpkin Spice Waffles

I fully realize how incredibly cliche it is that I’m here with a pumpkin spice recipe that’ll tease and tantilize your taste buds this fall. And as cliche as it is, I simply won’t apologize for it. And that’s because these pumpkin spice waffles are really too good to be true. They’re fluffy and flavorful and because they’re waffles, they have plenty of nooks and crannies to catch the melted butter and maple syrup you’ll top them with. So, just come along with me on the ol’ pumpkin spice bandwagon.

Angle shot of pumpkin spice waffles on a white plate topped with butter and raspberries.

How to make pumpkin spice waffles

If you have a waffle maker, everything else this recipe requires is super simple. The batter a bowl and a whisk and some flour, ground flax, pumpkin puree, eggs, milk, cinnamon, ginger and vanilla. I like to use whole wheat pastry flour, but any other flour should work here – all-purpose, whole wheat, whole wheat white, oat or gluten free all-purpose. The rest of the items are things I like to keep in my pantry or fridge (including several cans of pumpkin), so I can make these waffles whenever the pumpkin spice waffles craving arises (and that happens quite often).

As you probably know, every waffle is different. In our waffle maker, these take about a minute and 45 seconds, but keep a close eye on them as they cook when trying these out for the first time.

Close-up shot of pumpkin spice waffles on a white plate.

The more pumpkin spice, the better

I don’t know if there’s an official definition for pumpkin spice, but I think it basically means pumpkin + spices like cinnamon, nutmeg, ginger and cloves. I am not one to run out on October 1st and get every single pumpkin spice cracker, cookie and latte being made. But, I honestly do love these warm, cozy fall spices and use them, together, in a handful of recipes, especially during the holiday season.

If you’re into it, I highly suggest these waffles, plus a few of my other favorite recipes: Pumpkin Oatmeal Raisin Cookies, Cinnamon Sugar Pumpkin Donuts, Spiced Pumpkin Bread and Pumpkin Crumb Bars. They are all quite scrumptious, and I think you’ll take a liking to each and every one of them.


Pumpkin Spice Waffles

Pumpkin waffles on a white plate

Fluffy pumpkin waffles with oats, flax, cinnamon and ginger – a fall family favorite!

  • Author: Julie Andrews
  • Prep Time: 15 mins
  • Cook Time: 15 mins
  • Total Time: 30 mins
  • Yield: Serves 7 1x
  • Category: Breakfast
  • Method: Waffle Maker
  • Cuisine: American


  • 2 ½ cups whole wheat flour
  • 2 tablespoons ground flaxseed
  • 2 ½ teaspoons baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • 2 cups milk
  • 4 eggs
  • 1 cup pure pumpkin puree
  • 1 teaspoon pure vanilla extract
  • 2 tablespoons oil oil
  • 4 tablespoons butter, melted
  • Cooking spray
  • Maple syrup to taste


  1. Preheat Belgian waffle iron to medium.
  2. Combine dry ingredients in mixer. In separate bowl, combine wet ingredients (through butter). Add wet ingredients to dry ingredients and mix until you have a smooth batter.
  3. Spray hot waffle iron with cooking spray. Add about ½ cup of waffle mix; spread mixture evenly on waffle iron and close the lid.
  4. Cook waffle for about 1 minute and 45 seconds, or until browned and fluffy.
  5. Remove waffle and repeat with remaining waffles. Top with butter and maple syrup. Enjoy!


Storage Tip: Store waffles for up to 5 days in the fridge. Reheat in the microwave for a delicious weekday breakfast.


  • Serving Size: 1/7 of recipe
  • Calories: 313
  • Sugar: 6g
  • Sodium: 567mg
  • Fat: 15g
  • Saturated Fat: 5g
  • Unsaturated Fat: 10g
  • Trans Fat: 0g
  • Carbohydrates: 35g
  • Fiber: 6g
  • Protein: 12g
  • Cholesterol: 125mg

Keywords: brunch, easy, fall, seasonal, holiday, make ahead, fluffy, healthy, whole wheat, nutrient dense

So, what do you think?  Are you eating waffles today?

4 thoughts on “Pumpkin Spice Waffles”

  1. I was able to cook these this morning for my wife since she is under the weather. I had lost my recipe since the last time I had cooked them so it was great that I could use the recipe card on the website. I was able to make the waffles by going right down the list and following the cooking instructions without any help which was really nice. Once again they tasted awesome! I prefer to use only pure maple syrup for adding flavor and really enjoyed eating them again. These are always a favorite!

  2. Just made these for lunch! Yum!

    I used some of the frozen pumpkin purée I had left from this fall.

    I didn’t have whole wheat flour on hand so I used this variation: 1 cup white flour, 1 cup oat flour (ground oats), 1/2 cup wheat germ.

    I also used 2 Tbsp of Greek yogurt instead of the oil.

    They turned out great.

    1. Hi Danielle! I love your improv with this recipe! It sounds like the perfect combo to sub for the whole wheat flour. I will give that a try!

      Glad you enjoyed it, and thanks for visiting! 🙂

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