Vegan Pumpkin Waffles

Fluffy on the inside, crispy around the edges, and warmly spiced, these Vegan Pumpkin Waffles will be your new favorite fall weekend breakfast. An easy, 1-bowl recipe!

If you’re looking for more easy vegan waffle recipes, you’ll also love my Classic Vegan Waffles and my Gluten-Free Vegan Waffles.

Side view of a fork cutting into vegan pumpkin waffles topped with vegan whipped cream on a plate.

It happens every year… All of a sudden, the air is crisp, and the leaves start to change color. That could only mean one thing: pumpkin season is here, and I can finally make these fluffy Vegan Pumpkin Waffles for breakfast again!

I put pumpkin in almost everything the minute it starts to feel like fall (yes, this usually happens in August 🫣). Whether it’s this Pumpkin Pasta Bake for a fall family dinner or these Pumpkin Cookies for dessert, I just love those spiced autumn flavors.

These vegan pumpkin spice waffles take it to another level, with an ENTIRE CAN of pumpkin puree in the batter. They’re a little more pumpkin-y than my Vegan Pumpkin Pancakes but just as perfect for a warm and cozy weekend breakfast with the family.

⭐⭐⭐⭐⭐
“Always a fall favorite! Cozy and delicious, the best pumpkin waffles.” – Sandra

Why you’ll love this pumpkin waffle recipe

Packed with pumpkin spice 🎃 – These waffles use a whole can of pumpkin and plenty of pumpkin pie spices for cozy, pumpkin goodness in every bite.
Made in 1 bowl – They’re easy to make in just 1 bowl and can be whipped up FAST on a fall weekend morning.
Customizable – I’ve given you several substitution ideas depending on your needs, be it oil-free, gluten-free, whole grain, and more.

Side view of a vegan pumpkin waffles topped with maple syrup on a plate.

How to make vegan pumpkin waffles

Find the complete recipe with measurements in the recipe card below.

While your waffle iron is preheating, whisk the wet ingredients together in a large bowl until smooth. Next, add the dry ingredients to the same bowl. Mix until just combined.

Overhead view of a hand using a whisk to stir the wet ingredients for vegan pumpkin waffle batter in a large bowl.

Overhead view of a hand using a whisk to stir orange vegan pumpkin waffle batter in a large bowl.

Adjust the waffle batter

Your pumpkin waffle batter should be fairly thick and not too runny by the time it’s mixed. If it’s runny, gently stir in a little more flour. If it gets too thick, add a little water.

Pour some waffle batter onto the hot waffle iron, and cook until the waffle is golden brown on both sides.

Overhead view of orange vegan pumpkin waffle batter in a large bowl.

Serve the warm vegan pumpkin waffles right away with maple syrup, pecans, coconut whipped cream, vegan butter, or anything else you like on top. Enjoy!

Keep the cooked waffles warm

If you’re not ready to serve the cooked waffles right away, transfer them to a baking sheet, cover them loosely with foil, and keep them in a low oven (200ºF) until you’re ready to serve.

side view of 2 vegan pumpkin waffles topped with a drizzle of maple syrup and a pat of vegan butter on a plate.

Pumpkin waffle topping ideas

Now the fun part… Serving your pumpkin waffles! I like my stack with lots of maple syrup and a dollop of vegan whipped cream, but there are all kinds of delicious topping options, such as:

A pat of vegan butter
A drizzle of vegan caramel sauce
Peanut butter, almond butter, or vegan Nutella
A scoop of dairy-free vanilla ice cream
Chopped pecans, almonds, or walnuts
A dusting of powdered sugar
Stewed cinnamon apples

Frequently asked questions

Does homemade pumpkin puree work for pumpkin waffles?

You probably could use homemade pumpkin puree instead of canned, but I haven’t tried it.

Can they be made oil-free?

Yes! An equal amount of unsweetened applesauce works in place of the oil.

Can I reduce the sugar?

Personally, I think these waffles have the perfect balance of sweet and warming flavors. But if you’d prefer less sweet vegan waffles, either cut the granulated sugar in half or use an equal amount of maple syrup or coconut sugar as a substitute.

How do I make gluten-free pumpkin waffles?

Just swap the all-purpose flour or whole wheat flour for a quality 1:1 gluten-free flour. I always have good results with Better Batter, King Arthur Flour, or Bob’s Red Mill.

Can I combine some of the pumpkin with something else?

You could try replacing some of the pumpkin with pureed sweet potato or butternut squash. Just keep in mind that the texture and flavor of the waffles will change slightly.

How do I store pumpkin waffles? Can I freeze them?

I like to wrap the leftover waffles individually in plastic wrap or store them in an airtight container. They’ll stay fresh in the fridge for 3 to 4 days or for up to 3 months in the freezer.

I reheat my pumpkin waffles (thawed or still frozen) in the toaster. It always makes them warm and crispy again!