Let’s just take a moment to appreciate the humble pumpkin. Seriously, is there anything it can’t do? From warm fall soups to festive lattes and dreamy desserts, pumpkin shows up to every seasonal celebration like it’s the guest of honor. And when you blend that Autumn magic into waffles, it’s breakfast bliss.

Now, I don’t know about your house, but around here, waffles are a big deal. We bust out the waffle iron for birthdays, weekend brunches, snow days, and pretty much any excuse to linger around the kitchen a little longer. So when I tell you these Pumpkin Waffles are a family Fall favorite.

And the best part? These waffles are completely plant-based, perfectly spiced, and very easy to make.

Why You’ll Fall in Love with These Waffles

Besides the fact that your kitchen will smell like fall heaven, there are so many reasons to adore these pumpkin waffles:

Kid-approved: Even my picky eater goes back for seconds.
Crispy on the outside, fluffy on the inside: That golden waffle perfection we all crave.
No eggs or dairy needed: Thanks to oat milk and pumpkin puree, you get all the moisture and richness without any animal products.
Wholesome ingredients: It’s made with pantry staples you probably already have.
Make-ahead friendly: They freeze beautifully, so you can reheat and enjoy even on busy mornings.

Plus, they’re just plain fun to serve. Pile them high, drizzle with maple syrup, and let the toppings fly!

The Recipe: Vegan Pumpkin Waffles

Here’s everything you need to whip up a batch of pumpkin-y goodness:

Ingredients

2 ¼ cups all-purpose flour
2 cups oat milk
1 can (15 oz) pumpkin puree
¼ cup coconut oil
¼ cup organic pure cane sugar
2 tsp baking powder
½ tsp baking soda
½ tsp ground cinnamon
¼ tsp salt

Instructions

Mix the wet ingredients: In a medium-sized bowl, whisk together the pumpkin puree, oat milk, melted coconut oil, and sugar until smooth and well combined. It’ll look creamy and smell amazing already!

mixing wet ingredients for vegan pumpkin waffles

Add the dry ingredients: Add flour, baking powder, baking soda, cinnamon, and salt directly into the same bowl. Whisk it all together until there are no lumps and the batter is smooth.

added dry ingredients when making vegan pumpkin waffles

Heat your waffle iron: Preheat to medium-high heat. Give it a quick spray with non-stick spray (even if it’s non-stick, this helps prevent any sticking disasters).

Cook the waffles: Pour about ⅓ cup of batter into the center of the waffle iron and close the lid. Let it cook for 3-4 minutes or until your waffle iron signals it’s done and the waffle is golden brown.

Repeat: Continue cooking until all your batter is used up. This recipe usually makes about 6-8 waffles, depending on your waffle maker.

Serve and enjoy: Top with maple syrup, coconut whipped cream, chopped pecans, or even a dollop of dairy-free yogurt. Get creative!

Topping Ideas for Maximum Yum

The fun of waffle-making is the topping bar. It’s like building your own breakfast sundae, and yes, my kids totally treat it that way. Here are a few of our favorite topping combos:

Classic: Maple syrup + a pat of butter + cinnamon sugar sprinkle
Fall Festival Vibes: Chopped apples sautéed in cinnamon + drizzle of maple syrup
Nuts About It: Toasted pecans or walnuts + almond butter + a touch of sea salt
Dessert for Breakfast: Coconut whipped cream + chocolate chips + powdered sugar
Tropical Twist: Banana slices + shredded coconut + a squeeze of lime

Whatever your vibe, there’s a waffle topping for it.

Make-Ahead & Freezing Tips

These vegan pumpkin waffles are super freezer-friendly. Just let them cool completely, then stack them with parchment paper in between and pop them in a zip-top bag. They’ll keep in the freezer for up to 2 months.

To Reheat:

Toaster method: Pop one in the toaster like an Eggo. Perfectly crispy!
Oven method: Bake at 350°F (175°C) for 8–10 minutes.
Microwave: This works in a pinch, but they won’t be as crispy.

Tips for Perfect Vegan Waffles Every Time

Let’s talk troubleshooting, because even the most seasoned waffle-makers have had a sticky waffle or two. Here are some tips I’ve picked up:

Don’t overmix the batter. Whisk just until smooth, no need to beat it to death. Overmixing can lead to dense waffles.
Preheat your waffle iron fully. If it’s not hot enough, the batter can stick or cook unevenly.
Spray between batches. A quick spritz of non-stick spray between waffles helps them release cleanly.
Let them rest. If you’re serving a crowd, place cooked waffles on a wire rack in a warm oven (200°F) to keep them crisp until serving.

Perfect for Any Occasion

While they definitely scream Fall, these waffles are delicious all year long. Make them for:

Birthday breakfasts (stack them like a cake!)
Weekend brunch with friends
Sleepover mornings
Holiday brunch spreads
Any random day that needs a little extra fun

They’re also a lovely addition to a DIY breakfast bar if you’re hosting a brunch party or sleepover. Set up the waffle iron, lay out the toppings, and let guests make their own creations. Easy, fun, and everyone’s happy!

View More Vegan Recipes

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Vegan Pumpkin Waffles

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