Gluten Free Pumpkin Spice Waffles

If you love all things pumpkin, these Gluten Free Pumpkin Spice Waffles will surely satisfy any pumpkin cravings you have! Perfect for breakfast or brunch, these fluffy waffles are packed with warm spices that bring the flavors of fall to your table. The ultimate treat for any pumpkin spice lover.

Recipe Ingredient Notes

Gluten Free Flour: I've tested this recipe for Pumpkin Waffles with a variety of gluten free flour blends, including King Arthur Measure for Measure, Bob's Red Mill, and my own gluten free flour blend, all of which worked beautifully. However, I don't recommend using Cup4Cup for this recipe. Its higher starch content results in a gummy batter and leaves an unpleasant starchy aftertaste.

Pumpkin Puree: Be sure to use 100% canned pumpkin and not pumpkin pie filling when preparing this recipe. The two often sit side by side on grocery store shelves, and their labels can look quite similar. Pumpkin pie filling contains added sugars and spices that can throw off your recipe. While I love making everything from scratch, canned pumpkin puree is a convenient time-saver without sacrificing flavor or texture. Just make sure you're grabbing the right can!

Buttermilk: Adding buttermilk to pumpkin waffles does more than just enhance their texture—it brings a slight tang that perfectly balances the richness of the pumpkin, elevating the overall flavor. After testing this recipe with both real buttermilk and a DIY version (milk mixed with apple cider vinegar or lemon juice), I’ve found that the creaminess and thickness of real buttermilk create a superior waffle. If you don’t have buttermilk on hand, plain kefir makes an excellent substitute, offering a similar tang and thickness for that perfect, fluffy waffle.

Pumpkin Pie Spice: The gluten free pumpkin spice waffles get most of their flavor from the spices added to the batter. I like to use a combination of homemade pumpkin pie spice plus extra ground cinnamon and ginger.

Pumpkin Pie Powdered Sugar: This is basically just powdered sugar mixed with some pumpkin pie spice. It's delicious for dusting the finished waffles and gives them a little extra pumpkin spice kick.

Kitchen Tools needed to make Gluten Free Pumpkin Waffles

You will need a waffle iron to make waffles. There are hundreds of models on the market these days ranging from very affordable to hundreds of dollars. I own this very basic Cuisinart Classic Waffle Maker and it works very well. Keep in mind, that the result of waffles can vary from waffle maker to waffle maker.

You will also need a mixing bowl and a bowl for the dry ingredients, a whisk, a medium-sized cookie scooper (to portion out the pumpkin waffle batter, alternatively you can use a measuring cup), a fork (to remove the waffles from the waffle maker), and a cooling rack.

Recipe Testing Notes

I have been playing with pumpkin waffles for a few years now. Every so often, especially when I have some leftover pumpkin puree in my fridge, I whip up a batch. And over time I realized no matter how much or how little pumpkin I add to the recipe, pumpkin spice waffles get their pumpkin flavor from the pumpkin pie spice used in the batter. With this being said, make sure you use fresh spices. Spices can lose their strength and flavor over time so I like to replace them on a regular basis. I also add a little pumpkin pie spice to my powdered sugar before topping the waffles with it. And that really kicked up the pumpkin pie flavor.

Pumpkin Spice Waffle Batter

The batter for gluten free pumpkin waffles comes together in no time. But I do recommend allowing the batter to rest for at least 10-15 minutes before making the waffles. This the flour time to hydrate and during my countless tests I realized this will also result in more flavorful waffles.

1. In a small bowl combine the gluten free flour, baking powder, baking soda and kosher salt. Whisk to combine and set aside.
2. To a large mixing bowl add the room temperature egg, brown sugar, your choice of oil, pumpkin puree, vanilla extract, pumpkin pie spice, and ground cinnamon and ginger. Whisk until combined.
3. Add the room-temperature buttermilk and whisk until smooth.

4. Add the sifted ingredients to the wet ingredients and whisk together. Switch to a flexible spatula if needed to ensure all the ingredients are fully incorporated. Keep in mind waffle batter is typically thicker than pancake batter.
5. Once you have a smooth pumpkin waffle batter, cover the bowl with a lid or some plastic wrap and allow for it to sit at room temperature for 10-15 minutes (I prefer closer to an hour so all the flavors have time to develop)

How to cook Pumpkin Waffles

I own this very basic Cuisinart Classic Waffle Maker and it works very well. Keep in mind, that the result of waffles can vary from waffle maker to waffle maker.

1. Once the gluten-free pumpkin waffle batter has rested for at least 10-15 minutes, it’s time to cook up some fluffy and delicious waffles.
2. Preheat your waffle maker according to the manual. If needed, have some nonstick cooking spray handy. My waffle maker is nonstick, so I don’t grease my waffle iron.
3. Using a cookie scoop, place your desired amount of waffle batter onto the center of the preheated waffle iron. I use a small cookie scoop for mini waffles and a medium-sized scoop for larger waffles.
4. Close the waffle iron and cook according to the manufacturer’s instructions. Cooking times may vary, but it typically takes 1-3 minutes, or until the waffles are golden brown and crisp.
5. Carefully remove the pumpkin waffles from the iron and place them on a cooling rack to prevent them from getting soggy. If you’re ready to eat them right away, simply place the waffle on a plate, top with your favorite toppings, and enjoy. Repeat with the remaining batter.

How to keep pumpkin waffles warm

It's a good idea to serve the waffles relatively soon after cooking to enjoy them at their best. The waffle batter can sit at room temperature without any issues for 30 minutes (please refrigerate if you don't plan to use it within an hour!)

To keep the waffles warm, preheat your oven to a low temperature (around 200°F). As you make each batch of waffles, place them on a cooling rack placed on a baking sheet in the preheated oven. The low temperature will keep the waffles warm without drying them out.

Serving Ideas

Pumpkin waffles are delicious on their own, but pairing them with the right toppings can enhance the flavor. Here are some great options to serve with pumpkin waffles:

• Maple Syrup: A classic choice, maple syrup complements the flavors of pumpkin beautifully.
• Pumpkin Spice Whipped Cream: Elevate your whipped cream with pumpkin pie spice for an extra fall flavor.
• Caramel Sauce: Drizzle caramel for a sweet and decadent touch.
• Chopped Nuts: Toasted pecans or walnuts add a nice crunch and nutty flavor. I serve mine with Candied Walnuts (I use my Candied Almond Recipe and replace almonds with walnuts and use pumpkin pie spice instead of cinnamon)

Storage & Freezing

If you have leftover gluten free pumpkin waffles, follow these steps to store them properly for maximum freshness. Allow the waffles to cool completely before placing them in an airtight container or ziplock bag. You can keep the waffles at room temperature for 1-2 days. For reheating, the toaster or toaster oven is your best bet to restore their crispiness. This method is especially effective for smaller waffles.

Freezing Gluten Free Waffles for Convenience

Freezing gluten free pumpkin waffles is an excellent way to have a quick and convenient breakfast option ready at any time. To ensure the best results, cool the waffles completely before freezing. Freezing warm waffles can lead to ice crystals, making them soggy during the freezing process.

Once the waffles are cooled, arrange them in a single layer on a baking sheet or plate, ensuring they don’t touch each other. Place the baking sheet in the freezer and freeze the waffles until solid, which usually takes about 1-2 hours. After they are frozen, transfer the waffles to a zip-top freezer bag or an airtight container. You can store the waffles in the freezer for up to 2 months.

Reheating Frozen Waffles

To reheat frozen gluten free waffles, use a toaster, toaster oven, or oven to maintain their crispiness. While you can use a microwave for convenience, be cautious, as it may make the waffles soft instead of crispy. For the best texture, opt for toasting or baking your waffles.

Note about Salt in my Recipes

I use Diamond Kosher Crystal Salt in all of my recipes unless otherwise stated. If use use a different brand or kind of salt in your kitchen please adjust accordingly since some salts can be saltier. If you use Morton’s Kosher Salt please be aware that their salt granules are smaller in size, denser, and crunchier and twice as salty.

Baking in grams

I share my recipes in grams and by weight since baking by weight is the most accurate way to bake. Digital Scales are very affordable and easy to use. You can purchase them on Amazon for less than a set of measuring cups. For small amounts under 10 grams, I like to use this Precision Pocket Scale. Measuring cups are very inaccurate which can cause significant errors when it comes to gluten-free baking or baking in general. Especially since I bake with gluten-free flours which weigh differently than “regular” flours. I do provide some ingredients like spices and leavening agents in measuring spoons. To learn more about Baking with a digital scale, make sure to check out my post about Baking by weight.

Note about Ovens and Oven Temperatures

All my recipes are tested and developed with a conventional oven. I always bake my baked goods on the rack placed in the MIDDLE of my oven. This way the heat coming from the bottom will not burn my baked goods.

If you are baking with convection (fan-forced), please adjust the recipes accordingly. Convection oven can cause baked goods to dry out quickly and still be raw inside. Since takes at least 15-20 minutes for a standard American Oven to be fully preheated. I highly recommend investing in an Oven Thermometer.

Substitutions and Modifications

Any dietary or ingredient modifications/substitutions to this recipe may alter the end result in appearance and taste. I test my recipes several times as published in this post and The Gluten Free Austrian Blog is not responsible for the outcome of any recipe you find on our website.