Pumpkin Pecan Waffles

These flavorful pumpkin pecan waffles are naturally sweet, freezer-friendly, and perfect for cozy fall breakfasts—batch cook on weekends, freeze, and heat up for easy weekday mornings.

I hope you enjoy pumpkin recipes because I have quite a few to share through the end of the month! We can’t get enough of pumpkin, whether in sweet treats or healthier recipes. I love to batch cook on weekends when possible and waffles are perfect to make ahead and freeze. These are so flavorful that I didn’t need to add sugar to the batter, and you may only need a touch of maple syrup when serving them. The pecans were a last minute idea to add in after my husband requested a pecan pie and they worked really well in the waffles.

These Pumpkin Pecan Waffles are the perfect balance of fluffy and crisp, with warm spices, rich pumpkin, and a satisfying nutty crunch. Whether you’re making a leisurely weekend breakfast or a special holiday brunch, this recipe brings all the cozy autumn vibes to your table.

 Storage and Freezing Instructions

• Store fully cooled waffles in an airtight container for up to 5 days. Use parchment sheets between layers to prevent sticking.
• Flash-freeze waffles on a tray until solid, then transfer to a zip-top freezer bag or airtight container. Properly stored, they’ll keep for 2–3 months.
• To retain crispness, reheat via toaster or toaster oven. For larger batches, a 350°F oven on a baking sheet works great.

How to Use & Serve Pumpkin Pecan Waffles

These pumpkin pecan waffles aren’t just for breakfast! They’re a versatile treat you can enjoy all season long.

• Serve for breakfast or brunch hot, straight from the waffle maker, with a drizzle of pure maple syrup and a pat of butter. The warm pumpkin spice flavor pairs beautifully with a cozy cup of coffee or tea.
• Turn them into a showstopper by topping with whipped cream and a sprinkle of extra chopped pecans. A dusting of cinnamon or pumpkin pie spice on top makes them photo-worthy for brunch tables and holiday mornings.
• Serve smaller waffle squares topped with vanilla ice cream and a caramel drizzle for a quick fall dessert. You can even add a pinch of sea salt for a salted caramel vibe.
• Make a big batch and freeze the extras. Simply place cooled waffles between sheets of wax paper and store them in a freezer-safe container for up to 2 months. Reheat in the toaster or oven so they’ll still be crispy!
• Stack a few waffles, wrap them in parchment and twine, and pair them with a small jar of maple syrup for a thoughtful fall gift. You can package them in a reusable food storage container (here’s a great set) for an eco-friendly option.

Pumpkin Pecan Waffles: Frequently Asked Questions

Can I make these waffles gluten-free?

You can replace regular flour with 1:1 gluten-free flour blends to make this a gluten free waffle recipe.

Can I omit pecans?

Yes! Try chocolate chips or dried cranberries instead.

What type of waffle iron works best?

Belgian-style waffle makers help create deep pockets for toppings! The DASH Mini Waffle Maker is a cute, compact mini waffle maker, or if you’re cooking for a bigger group, we have the Black+Decker Flip Waffle Maker that makes larger portions at a time. For big, diner style waffles, try the Cuisinart Belgian Waffle Maker!

Why are my waffles soggy?

This could be due to overmixing your batter, or cooking a bit longer to avoid insufficient crisping on the surface.

More fall breakfasts to try

Try out some of my other favorite fall breakfasts!

• Pumpkin Streusel Muffins
• Carrot Raisin Whole Wheat Waffles
• Big Bird’s Banana Bread

Ingredients

• 3 cups all purpose flour
• 1 tablespoon pumpkin pie spice
• 2 tablespoons baking powder
• 1 teaspoon baking soda
• 4 eggs
• 2 cups of pure pumpkin (not pumpkin pie filling)
• 1 cup milk (I used Silk Almond milk)
• 1 cup chopped pecans (plus a handful more for garnish or snacking!)
• 1/2 cup oil (this can be canola, coconut, real butter, or Earth Balance depending on your preference)

Instructions

Whisk together the dry ingredients thoroughly before adding the wet ingredients. Add wet ingredients, combine thoroughly, then add the chopped pecans and give the batter a final mix. Spray your waffle iron with non-stick spray and add batter and cook according to your iron’s instructions. I used medium heat and the timer on my iron ensures a perfect cook time. My iron made four very large, thick waffles (a half a waffle is one serving for us) so yield may vary depending on the size and shape of your iron! To freeze a large batch. place the waffles on a cookie sheet in one layer to freeze, then store in a freezer-safe container for up to three months.