Total Time
Prep 10 mins
Cook 5 mins

From the blog of Judicial Peach

Ingredients Nutrition


  1. Preheat the waffle iron to the desired setting.
  2. Sift together the flour, brown sugar, baking powder, baking soda, salt, and spices, in a medium mixing bowl. In a separate bowl, whisk together the eggs, buttermilk, pumpkin, and butter, until smooth. Working in batches, whisk the dry ingredients into the wet, until well combined.
  3. Pour the batter (about 2 cups) onto the center of the lower grid, and spread it evenly to the edges. The entire lower grid should be filled. Flip the lid, and cook until ready. Drizzle with syrup or confectioners’ sugar, and serve warm!
Most Helpful

I replaced 1/2 cup of the flour with whole wheat pastry flour that I had on hand and needed to be used up. It is the only substitution I made. These make a wonderfully delicious soft waffle. They don't have a really strong pumpkin flavor. We love pumpkin and the spice combination is spot on. Perfect brunch on a fall day! * Update - As I was cleaning up in the kitchen, I realized that I forgot to put the brown sugar in. As you can tell, by the five stars (which my picky family almost never gives a recipe) everyone really enjoyed. So I will continue to make them without. Why add the extra sugar calories if it's not needed?

whtbxrmom October 25, 2015

My g'kids gobbled these embossed buttermilk pumpkin products...and my prose just never flow like I want them to. Made for Best of 2011 recipe tag.

gailanng January 18, 2012

these are wow. they are not a crisp waffle but i dont care for crisp waffles if you like ginger bread or pumpkin pie you will love these they are wicked good try them i think you could make pancakes with these but i love the waffles they are WONDERFUL with maple syrup and you can freeze any you dont eat thats what i do when i make waffles to warm up just put a pat of butter and some syrup and microwave til hot

Dienia B. September 21, 2011