Pumpkin Spiced Waffles With Cinnamon Caramel Syrup

It isn’t fall without pumpkin and your day can’t start without breakfast, right? Begin a crisp autumn morning on the right foot, with a hot cup of coffee and a stack of these delicious pumpkin spice waffles! These waffles are made with pumpkin puree and pumpkin pie spice, then topped with a cinnamon caramel syrup that’s so good, you’ll want to enjoy it on everything from pancakes to cinnamon rolls. You could honestly just eat the topping with a spoon, but the crispy, fluffy waffles are perfect for soaking it all up. Add chopped pecans or other nuts to add a little crunch and whipped cream for the perfect finish.


For the Syrup:

  • 2 cups brown sugar
  • 3/4 cup salted butter
  • 1 cup heavy cream
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon

For the Waffles:

  • 2 1/2 cups all-purpose flour
  • 3 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 1/2 cups granulated sugar
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1 teaspoon ground cloves
  • 1 cup pumpkin puree
  • 3/4 cup milk
  • 1/2 cup salted butter, melted
  • 2 large eggs
  • 2 teaspoons vanilla extract


  • Whipped cream
  • Chopped pecans


Make the Syrup

  1. Gather the ingredients.

  2. In a medium saucepan over medium-high heat, combine butter and brown sugar. Stir with a wooden spoon every few seconds until butter has melted.

  3. Slowly add heavy cream, being careful as it will foam quite a bit. Stir it in with wooden spoon and allow to boil for 1 to 2 minutes.

  4. Turn off heat, stir in vanilla extract and cinnamon and set aside ready to serve. You can also keep the syrup warm over extra low heat if you wish.

Make the Waffles

  1. Heat waffle iron as you’re mixing batter. In a large bowl, whisk flour, baking powder and soda, sugar, cinnamon, nutmeg, and cloves.

  2. In a liquid measuring cup or other medium-sized bowl, mix together pumpkin puree, milk, butter, eggs, and vanilla extract.

  3. Add wet mixture to dry mixture. Whisk until combined, being careful not to over mix. Allow to sit for 5 minutes and then begin cooking waffles.

  4. After batter has rested, add about 1/4 cup of batter to waffle iron at a time. Cook until fluffy and crispy, according to waffle iron instructions.

  5. Once all waffles are complete, drizzle with cinnamon caramel syrup and top with chopped pecans and whipped cream, if desired.

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