Skip to Content

Pumpkin Chocolate Chip Waffles

Pumpkin chocolate chip waffles are a fun Sunday morning treat for the whole family. They are easy to make, and freeze well for later enjoyment.

Syrup being poured onto two pumpkin chocolate chip waffles.

What is it about pumpkin that makes it so delicious in desserts, pastries and breakfast baked goods? I don't have the answer.

I do love pumpkin at breakfast in the fall, though. Pumpkin coffee, these pumpkin chocolate chip waffles … something about it just warms me right up on a crisp autumn morning.

Jump to:

Ingredients

Making these waffles is easy! They use mostly ingredients you already have on hand (especially if you're like me and you hoard cans of pumpkin puree all year round).

Ingredients for pumpkin chocolate chip waffles.
  • Flour: I used all-purpose flour. If you want to increase the fiber content, you can substitute an equal amount of white whole wheat flour.
  • Baking powder
  • Pumpkin pie spice: if you don't have this blend on-hand, use 1 teaspoon of cinnamon, ¼ teaspoon of ginger and ⅛ teaspoon of nutmeg.
  • Milk: I used reduced fat, but whole works as well, as do non-dairy milks.
  • Pumpkin puree: use homemade or store-bought, but make sure you don't use canned pumpkin pie filling.
  • Brown sugar: light or dark is fine.
  • Eggs: I always use large eggs in cooking and baking.
  • Unsalted butter
  • Chocolate chips: semisweet, but bittersweet would work well, too.

See recipe card for quantities.

Instructions

Making waffles follows the same method as muffins and pancakes.

A mixture of flour, baking powder and pumpkin pie spice.

Combine the flour, baking powder and pumpkin pie spice in a large mixing bowl.

A mixture of milk, pumpkin, brown sugar and eggs.

Whisk together the milk, pumpkin, brown sugar and eggs in a smaller mixing bowl.

Combining the wet and dry ingredients.

Pour the wet ingredients over the dry, and whisk just until combined.

Whisking the melted butter into the pumpkin waffle batter.

Whisk the melted butter into the waffle batter.

Whisk in the chocolate chips.

Pumpkin waffle batter in a pre-heated waffle iron.

Cook the batter in the waffle iron according to the manufacturer's instructions.

A cooked pumpkin chocolate chip waffle still in the waffle iron.

Follow the manufacturer's recommendations for checking for doneness.

Substitutions

If you're not a fan of combining chocolate and pumpkin, feel free to omit the chocolate chips.

If you wanted to use buttermilk instead of milk, reduce the baking powder to 1 teaspoon and add a ½ teaspoon of baking soda.

A stack of pumpkin chocolate chip waffles on a white plate.

Equipment

You'll need a waffle iron to make waffles. I have a nice, compact Cuisinart waffle iron. It has red and green notification lights to let me know when the iron is preheated and when the waffle is ready to be removed. The weighted lid ensures the waffle iron won't open as the waffle cooks and rises.

Storage

The waffles can be stored in an airtight container in the refrigerator for a couple of days or frozen for longer storage.

They can be reheated in an oven on a baking sheet, or in a toaster.

Two pumpkin chocolate chip waffles on a white plate with butter and syrup.

Pumpkin Chocolate Chip Waffles

Yield: 6 to 8 waffles
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes

Pumpkin chocolate chip waffles are a fun Sunday morning treat for the whole family. They are easy to make, and freeze well for later enjoyment.

Ingredients

  • 1 ¼ cups all-purpose flour
  • 1 ½ teaspoons baking powder
  • 1 ½ teaspoons pumpkin pie spice
  • 1 cup milk
  • 1 cup pumpkin
  • ¼ cup brown sugar
  • 2 eggs
  • 3 tablespoons unsalted butter, melted
  • ¼ cup semisweet chocolate chips

Instructions

  1. In a large mixing bowl, stir together the flour, baking powder, and pumpkin pie spice.
  2. In a smaller mixing bowl, whisk together the milk, pumpkin, brown sugar and eggs.
  3. Pour the wet ingredients over the dry ingredients. Stir just until combined.
  4. Whisk in the melted butter.
  5. Stir in the chocolate chips.
  6. Preheat your waffle iron to medium heat. Once heated, spray upper and lower surfaces with nonstick spray, then add the amount of batter recommended by the waffle iron manufacturer (typically ½ cup batter for 6.5-inch round waffles).
  7. Cook the waffles, following the manufacturer's instructions for doneness.
  8. Remove the waffle and transfer to a plate, repeat spraying with nonstick spray and add more batter. Repeat until all batter is cooked.
Nutrition Information:
Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 264Total Fat: 11gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 81mgSodium: 170mgCarbohydrates: 37gFiber: 2gSugar: 14gProtein: 7g

I am not a certified nutritionist. This nutrition information is automatically calculated by third party software and is meant as a guideline only.

Did you love this recipe?

Leave a star rating below and share it on social media!

A syrup jar, a white plate with two waffles, and a stack of waffles in the background.

Pumpkin season is here, and we are celebrating our love of pumpkin with #PumpkinWeek hosted by Terri from Love and Confections and Christie from A Kitchen Hoor's Adventures. All week-long 13 bloggers will be sharing over 40 pumpkin-filled recipes for all your Autumn celebrations, including breakfasts, baked goods, savory pumpkin recipes, desserts, and drinks.

More #PumpkinWeek Recipes Below:

Breakfast and Breads

Soup

Desserts

Did you miss a recipe? Head to the Pinterest board to find all the #PumpkinWeek recipes shared this week.

Skip to Recipe