Pumpkin Waffles are easy, delicious and are sure to make you the most popular person in your household. Perfect for breakfast, lunch or dinner, there’s never a wrong time to eat these scrumptious treats!

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When I come up with a new recipe for Weelicious, it usually takes me some time to test it, write the post, stage and edit the photos and so on before publishing it here. But, earlier this week I innocently posted a picture of the kids lunches on my socials, and almost immediately I was barraged with emails and messages asking what it was that I made. So, by overwhelming demand, I bring you one of my favorite recipes, Pumpkin Waffles!


Over the holidays, I buy tons of canned pumpkin puree and inevitably it sits in the cabinet for months until I get around to using all of it. This recipe is for anyone who’s overstocked on pumpkin and wants to get rid of it in the yummiest way possible!


In our house, we’re all about serving these waffles for breakfast, but I decided to take them a step further. I like to make a big batch of waffles, enjoy half of them when I make them, freeze a few for future breakfasts (just pop them in the toaster oven when you need them) and make sandwiches with the remaining. Yes, sandwiches. Waffle sandwiches. 


How excited will your kids be when they open their lunch box to see cream cheese (and maybe some sliced fruit) between two fluffy Pumpkin Waffles? I guarantee you’ll win mom (or dad) of the year for that one! Your little ones will be asking for this recipe all the time!


These Pumpkin Waffles are sure to become one of your staple fall treats. Let me know what your favorite ingredients are to add to your waffle sandwich! 


Pumpkin Waffles

Pumpkin Waffles are easy, delicious and are sure to make you the most popular person in your household. Perfect for breakfast, lunch or dinner, there's never a wrong time to eat these scrumptious treats!
5 from 2 votes
Course: Breakfast, Lunch, Main Dish
Cuisine: American
Servings: 4
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes



  • Preheat waffle iron.
  • Sift first 7 ingredients into a bowl.
  • In a separate bowl whisk the remaining ingredients.
  • Whisk the dry ingredients into the liquid mixture and whisk until smooth.
  • Pour about 1/2 cup of the pumpkin batter into a waffle iron that’s been buttered or greased and cook according to manufacturer’s directions.
  • Serve with maple syrup or make into sandwiches filling with cream cheese and whatever other fillings you desire.



  • *Allow to cool, place in a ziploc bag, label and freeze. When ready, place in toaster oven or oven at 300 and heat for 10 minutes or until heated through.
  • ** If you don’t have buttermilk on hand you can use whole or 2% milk


Calories: 220kcal | Carbohydrates: 30g | Protein: 7g | Fat: 8g | Cholesterol: 80mg | Sodium: 410mg | Fiber: 1g | Sugar: 8g
Did you make this recipe?Mention @Weelicious or tag #weelicious!

About the Author

Catherine is a mama of three. A Kentucky girl living in California. Here’s what I know: all kids can be great eaters and mealtime must be easy. I create simple, healthy recipes the whole family will love.


  1. Today’s (and yesterday’s) healthy bento lunch box: breakfast for lunch & PB and banana « greener, healthier living says:

    […] waffles, maple syrup, boiled egg, Canadian bacon rolls and mixed berries. Pumpkin waffle recipe here. They are soooo […]

  2. […] yes, there is a Harvard-crested waffle on the front, so of course I am going to recommend a waffle recipe (Pumpkin waffles to be exact, obviousness be […]

  3. This is definitely my new favorite waffle recipe! I was already using waffles like a sandwich w/ crem cheese & raisins between, but love the pumpkin!! I may try to us honey instead of brown sugar next time, as I usually have that on hand more. Thanks for a great website!!

  4. I made these a couple of weeks ago and my baby loves them. I did alter the recipe, I used a whole can of pumpkin instead of just a cup, and they turned out great. They freeze wonderfully, so I am able to take out just the right amount for a snake or a meal (I broke them into 4s after I froze them).

  5. Love this recipe! I’ve used it to make pancakes several times. My parents just gave me their old waffle iron, so I finally got to make them as waffles. Yum!

  6. health insurance…

    […]Pumpkin Waffles | Weelicious ??? – Fast, Easy & Fresh Homemade Home Made Baby Food Babyfood Recipes, Toddler Food and recipes for the entire family![…]…

  7. Hi! Just curious what size waffle maker you use for your waffle sandwiches. There is a footnote on this recipe which says you use a Belgian waffle maker, however the photo doesn’t look like each side could be as thick as a Belgian waffle. Do you use two regular waffles or one Belgian waffle sliced in half? I just tried the latter and it was difficult to cut it without “holes” appearing on one side. Thanks!

  8. […] I think of eating pumpkin, I think of something sweet like pie, muffins, bread, donuts or waffles.  I’ve never really wanted to try pumpkin soup or other pumpkin flavored meals.  But when I […]

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    […]Weelicious ™ – Fast, Easy & Fresh Homemade Home Made Baby Food Babyfood Recipes, Toddler Food and recipes for the entire family! » Blog Archive » Pumpkin Waffles[…]…

  10. The only problem with these, is you cannot make them with hungry children, they eat them up way too fast! 🙂 Thanks!

  11. I just made these for dinner (with veggies on the side!), only I don’t own a waffle iron, so I cooked them like pancakes. It worked great and my kids are gobbling them up as I write this! Thanks for another great recipe!

  12. […] Since I still had a cup of pumpkin puree leftover from the muffins that I made the other day, I decided to make some pumpkin waffles.  It was dinner time when I decided to do this, so I figured I could just freeze and reheat them in the toaster for future lazy breakfasts.  Here’s my version of the Weelicious Pumpkin Waffles. […]

5 from 2 votes (2 ratings without comment)

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