Pumpkin Waffles

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These Pumpkin Waffles are delicious, popable and the perfect breakfast idea! Next time your family asks for waffles, serve a big plate of these instead! Bite size or full size pumpkin waffles with this easy to follow recipe!

Love pumpkin? Be sure to try these Pumpkin Cinnamon Rolls for the perfect start to your day! And while you’re at it, whip up a mug of pumpkin cream cold brew to pair with your waffles.

Mini pumpkin waffles in white bowl.

Why this Recipe Works

My kids love going to hotels that allow them to make these delicious fluffy waffles. So of course they would want these at home right?

This easy pumpkin waffle recipe is designed for kids and adults!

  • No cutting (cause that’s work).
  • No spreading on butter (cause that’s work).
  • No plates (cause you would have to get one out of the cabinet….and put it in the dishwasher when you are done and that’s work.)

And what’s better this time of year than pumpkin spice Waffle Bites? One big plate of these did not last long in our house! Be sure to give our delicious pumpkin french toast a try next!

I used some homemade pumpkin coffee creamer to give them a little extra boost of Pumpkin flavor! ENJOY!!

Pumpkin spice waffles in a white bowl with glaze.

Ingredient Notes

  • Pumpkin. Make sure to choose the canned pumpkin puree, not pumpkin pie filling. Or use homemade pumpkin puree if desired.
  • Pumpkin Spice Coffee Creamer. I love using my homemade coffee creamer, however you can use store bought creamer if you choose. Or opt for half and half or milk.
  • Egg Whites. To get fluffy, belgian style waffles you’ll want to beat the egg whites until stiff. Folding these into the pumpkin batter creates airy waffles! Keep the egg yolks for mixing into the wet ingredients!

Step by Step Instructions

Make the waffle mix.

In a mixing bowl, beat egg whites until stiff. This process takes several minutes. Set aside.

In a large bowl, combine flour, sugar, baking powder, baking soda, and spices. Give it a quick stir until blended.

Add in the coffee creamer (or milk), egg YOLKS, and pumpkin puree. Beat until combined.

Fold in the egg whites, mixing gently until blended.

Heat the waffle iron.

Whether you use a belgian style waffle iron or easy small waffle maker is your choice. I prefer the larger style like this one on amazon: WAFFLE MAKER.

Spray waffle maker with non-stick cooking spray.

Cook waffles.

Drop pumpkin batter using a 1 Tbsp scoop onto the HOT waffle iron.

Close the waffle maker and cook for about 2 1/2- 3 minutes, until browned on the outside with a slight crisp. Remove and cool on wire rack.

Repeat until all batter has been used.

Add a glaze.

Whisk the powdered sugar and pumpkin coffee creamer together until smooth.

Dip the tops of each waffle into the glaze and place on wire rack. Sprinkle immediately with a pinch of nutmeg.

Mini pumpkin waffles in a white bowl with coffee.

Recipe FAQs

Can I freeze waffles?

Yes! If freezing pumpkin waffles, DO NOT add the glaze. Freeze in ziploc freezer bags.

How do I reheat frozen waffles?

Remove frozen waffle from ziploc bag and place in a toaster (or toaster oven). Heat until warm and slightly crispy.

How do I serve pumpkin waffles?

You can either make a sweet pumpkin glaze and garnish with nutmeg, or serve the warm waffle bites with maple syrup.

Can I make full size waffles instead?

Yes! Instead of bite sized waffles, use the same method except add about 1/4-1/2 cup waffle batter to the hot waffle iron. Cook until edges are brown and crispy.

More Tips and Tricks

  • Make sure before beating your egg whites that your bowl is clean and DRY.
  • Choose pumpkin PUREE, not pumpkin pie filling.
  • Skip the glaze and serve warm waffle bites with homemade buttermilk syrup instead!
  • Be sure to give our chocolate chip waffles a try next.

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Pumpkin Waffles

5 from 6 votes
By: Aimee
Pumpkin spice popable waffle bites for a perfect fall breakfast treat.
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Servings: 5 dozen


For the waffle bites:

  • 2 large eggs separated
  • 2 cups all-purpose flour
  • ¼ cup light brown sugar packed
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 cup Pumpkin Spice Coffee Creamer**
  • ½ cup canned pumpkin
  • 1 Tablespoon cinnamon
  • ½ teaspoon nutmeg
  • ½ teaspoon ground cloves
  • ½ teaspoon kosher salt
  • ½ teaspoon ground ginger

For the glaze:

  • 1 ½ cup powdered sugar
  • ¼ cup Pumpkin Spice Coffee Creamer**
  • nutmeg for garnish
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  • In a clean and dry mixing bowl, using an electric mixer with whisk attachment, beat egg whites until stiff (about 2-3 minutes). Set aside.
  • In a mixing bowl, add flour, brown sugar, baking powder, baking soda, cinnamon, nutmeg, cloves, salt and ginger. Mix until combined. Add coffee creamer, egg yolks and pumpkin. Beat until fully combined.
  • Fold in stiff egg whites, mixing gently just until blended.
  • Heat Belgian Waffle Iron on medium high. Spray with non-stick baking spray, if necessary.
  • Drop batter by 1 Tbsp scoop onto waffle iron. Close iron and cook for about 2 1/2-3 minutes, until browned on the outside with a slight crisp. Remove from waffle iron and cool on wire rack. Repeat until all batter has been used.
  • In a small bowl, whisk together the powdered sugar and coffee creamer until smooth. Dip tops of each cooled waffle bite into glaze and place on a wire rack. Sprinkle immediately with a pinch of nutmeg. Repeat until all waffle bites are glazed. Allow glaze to set about 15 minutes. ENJOY.


  • Use my Homemade Pumpkin Coffee Creamer or purchase an already made creamer. Substitute milk or half and half if desired.
  • Best eaten immediately or frozen. Do not add glaze if freezing. Freeze in ziploc bags. Pop in the toaster when ready to eat. Once toasted, top with glaze, if desired.
  • Make sure before beating your egg whites that your bowl is clean and DRY.
  • Choose pumpkin PUREE, not pumpkin pie filling.
  • Skip the glaze and serve warm waffle bites with homemade buttermilk syrup instead!
  • Instead of bites, make full size waffles instead, using the same method except adding 1/4-1/2 cup of batter to the waffle maker.


Serving: 1waffle bite, Calories: 45kcal, Carbohydrates: 9g, Protein: 1g, Fat: 1g, Polyunsaturated Fat: 1g, Cholesterol: 6mg, Sodium: 54mg, Sugar: 5g
Course: Breakfast and Brunch
Cuisine: American
Did you make this recipe?Mention @shugarysweets or tag #shugarysweets!
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About Aimee

Aimee is a dessert lover (specifically rice krispie treats), workout enthusiast, self-taught foodie, and recipe creator.

Learn more about Aimee.

Affiliate Disclosure:**There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation. However, I only recommend products I love! Thank you for supporting Shugary Sweets! See my disclosure policy for more info**

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Posted on August 31, 2020

Comments & Reviews

  1. Very tasty but I had to add about 3/4 cup more milk to get it to the right consistency. I wonder if weight measurement for the flour would have helped me. I don’t know… But good after I added more milk.

  2. I really like where you’re going with these bite sized waffles. I am definitely going to try them! My kids will love them as the already eat bite size pancakes. I read your post to my husband and he laughed and commented that that sounded like all the stuff we have in our kitchen cabinets!

  3. Made these for a office holiday breakfast using my mini waffle maker. The dough was very thick and almost impossible to “fold in” the egg whites. The glaze was also thick and not as light in color as pictured. Wondered where I went wrong? Love the concept and hope to make these again after some improvements.

  4. Sad to say that as a food blogger I do not own a waffle maker:( I did at one point but like you I had too many baking pans and small appliances so I had to let go of something. My hubby and I don’t eat waffles (or anything fun – we are mostly paleo now) but my kids still eat them. I have often broken down and bought the toaster waffles (if you can call them that) and they are starting to hate those. I love this idea because my kids, 11 and 9 love bite sized food as well. Mine even prefer to eat them on paper plates so there is not mess to wash. Thanks for the recipe and the idea!!!

5 from 6 votes (6 ratings without comment)

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