Irresistible Pumpkin Pecan Waffles Recipe for Cozy Fall Days

The smell of warm pumpkin spices wafting through the kitchen as these waffles cook is pure magic. It’s the kind of aroma that instantly makes you think of crisp autumn mornings, cozy sweaters, and steaming cups of coffee. Honestly, pumpkin pecan waffles are one of those recipes that feel like a hug in food form. I first whipped these up on a chilly fall day, looking for a way to use up some leftover pumpkin puree — and wow, these waffles quickly became my go-to seasonal breakfast treat.

There’s something about the combination of pumpkin and pecans that feels indulgent yet wholesome. These waffles are soft and fluffy on the inside, with just the right amount of crunch from the toasted pecans. Plus, they’re packed with fall flavors like cinnamon, nutmeg, and ginger. Whether you’re serving them for a leisurely weekend brunch or a quick weekday breakfast, they’re guaranteed to make any autumn morning extra special. Trust me, after one bite, you’ll be making these on repeat.

Why You’ll Love This Recipe

• Perfect Fall Flavor: Every bite is bursting with warm pumpkin spice and nutty pecan goodness.
• Easy to Make: The batter comes together in minutes, making this an ideal recipe for busy mornings.
• Family-Friendly: Both kids and adults rave about these waffles — they’re practically dessert for breakfast!
• Wholesome Ingredients: Made with real pumpkin puree and whole pecans, these waffles aren’t just tasty — they’re packed with nutrients.
• Versatile Serving Options: Top them with maple syrup, whipped cream, or even a dollop of vanilla yogurt for a new twist each time.

What sets these pumpkin pecan waffles apart is the texture. The pecans add a delightful crunch that pairs so beautifully with the soft pumpkin-spiced waffles. Plus, they’re just as delicious reheated, so you can make a big batch and enjoy them all week long. Whether you’re hosting a fall brunch or simply treating yourself, this recipe is a guaranteed crowd-pleaser.

Ingredients Needed

This recipe uses simple pantry staples combined with seasonal ingredients to create irresistible waffles. Here’s what you’ll need:

• All-purpose flour (You can substitute with a gluten-free blend if needed.)
• Baking powder (Gives the waffles their fluffy texture.)
• Salt (Enhances the flavors.)
• Ground cinnamon, nutmeg, ginger, and allspice (The quintessential pumpkin spice blend.)
• Granulated sugar (Adds a touch of sweetness.)
• Eggs, room temperature (Helps bind the batter.)
• Milk, room temperature (Use whole milk or a dairy-free alternative like almond milk.)
• Pumpkin puree (Not pumpkin pie filling!)
• Butter, melted (You can use coconut oil for a dairy-free option.)
• Vanilla extract (A hint of vanilla enhances the warm flavors.)
• Pecans, chopped and toasted (Adds crunch and nuttiness.)

If you’re missing an ingredient, don’t worry! I’ve included substitution tips below to make this recipe as versatile as possible.

Equipment Needed

You don’t need anything fancy to make these waffles, but here’s what you’ll need:

• Waffle maker: Any standard or Belgian waffle maker works perfectly.
• Mixing bowls: One for dry ingredients and one for wet ingredients.
• Whisk: Helps incorporate air into the batter for fluffier waffles.
• Measuring cups and spoons: Precision is key for perfect waffles!
• Spatula: For folding in the pecans without overmixing.

If you don’t have a waffle maker, you can adapt the batter for pancakes. Just pour it onto a hot, greased griddle, and cook as you would pancakes.

Preparation Method

1. Preheat your waffle maker according to the manufacturer’s instructions.
2. In a large mixing bowl, whisk together flour, baking powder, salt, cinnamon, nutmeg, ginger, and allspice.
3. In a separate bowl, whisk the eggs until frothy. Then add the milk, pumpkin puree, melted butter, and vanilla extract. Mix until smooth.
4. Gradually pour the wet ingredients into the dry ingredients, stirring until just combined. Be careful not to overmix — a few lumps are fine!
5. Fold in the toasted pecans using a spatula.
6. Lightly grease your waffle maker with cooking spray or a bit of melted butter.
7. Spoon the batter onto the preheated waffle maker, using about 1/3 cup for each waffle (or adjust based on your waffle maker’s size).
8. Cook according to your waffle maker’s instructions, typically 3-5 minutes, until golden brown and crisp.
9. Carefully remove the waffles and keep them warm in a low oven (200°F/95°C) while you finish the batch.
10. Serve warm with your favorite toppings!

Cooking Tips & Techniques

• Don’t skip toasting the pecans: Toasting brings out their nutty flavor, making a big difference.
• Room temperature ingredients: Using room temperature eggs and milk helps the batter mix evenly.
• Don’t overmix: Overmixing can lead to dense waffles. Stir just until the ingredients are combined.
• Grease the waffle maker: Even if it’s nonstick, a little grease ensures easy removal and crisp edges.
• Keep waffles warm: Place cooked waffles on a baking sheet in a low oven while finishing the batch.

Variations & Adaptations

• Gluten-Free: Swap the all-purpose flour for a gluten-free flour blend.
• Dairy-Free: Use almond milk or oat milk, and substitute butter with coconut oil.
• Extra Nutty: Add chopped walnuts or hazelnuts along with the pecans.
• Chocolate Lover’s Twist: Fold in a handful of chocolate chips for a decadent treat.
• Spiced Syrup: Make a quick cinnamon maple syrup by warming maple syrup with a dash of cinnamon.

One variation I love is adding a splash of bourbon to the batter for a grown-up take on these waffles.

Serving & Storage Suggestions

Serve these waffles fresh and warm, topped with:

• Maple syrup
• Whipped cream
• Chopped pecans
• A sprinkle of cinnamon

To store leftovers, let the waffles cool completely. Then wrap them tightly and refrigerate for up to 3 days or freeze for up to 2 months. To reheat, pop them in the toaster or a 350°F (175°C) oven until warmed through — they’ll be just as crispy as when first made!

Nutritional Information & Benefits

Here’s a rough estimate per waffle (based on 8 servings):

• Calories: 250
• Protein: 6g
• Carbohydrates: 30g
• Fat: 12g

Pumpkin is loaded with beta-carotene, which is great for eye health, and pecans provide healthy fats and antioxidants. Plus, this recipe is easy to adapt for gluten-free or dairy-free diets!

Conclusion

These pumpkin pecan waffles are everything you want on a crisp fall morning — comforting, flavorful, and easy to make. Whether you’re enjoying them with family or savoring a quiet breakfast on your own, they’re sure to become a favorite seasonal tradition.

What’s your favorite way to enjoy pumpkin waffles? Let me know in the comments below! And if you try this recipe, don’t forget to share your photos — I’d love to see how you made these waffles your own. Happy cooking!

FAQs

Can I use canned pumpkin puree?

Yes! Just make sure it’s pure pumpkin puree and not pumpkin pie filling, which has added sugar and spices.

Can I freeze these waffles?

Absolutely! Let them cool completely, then store in an airtight container or freezer bag. They’ll keep well for up to 2 months.

Can I make these waffles ahead of time?

Yes, you can make the batter the night before and refrigerate it. Stir well before using, as the batter may thicken slightly overnight.

What’s the best way to reheat waffles?

The toaster works great for reheating and crisping up leftover waffles. You can also use an oven preheated to 350°F (175°C).

Can I make these without pecans?

Of course! You can leave them out entirely or replace them with another nut like walnuts or hazelnuts.

Print