The best vegan pumpkin waffles loaded with pumpkin spice and all things nice. Serve drizzled with syrup and chopped pecans for the perfect fall breakfast.

Vegan pumpkin waffles with syrup and chopped pecans on a gray plate.

Say hello to the perfect fall breakfast! These vegan pumpkin waffles are loaded with pumpkin flavor, and so easy to make in 1-bowl.

Serve them with maple syrup and chopped pecans for a breakfast to remember! Of course they’re waffles so they double as dessert too.

For more waffles check out our classic vegan waffles, vegan banana waffles and vegan blueberry waffles.

And if you love pumpkin breakfasts that double as dessert then you’ll also love our vegan pumpkin pancakes, vegan pumpkin muffins and vegan pumpkin scones.

What Goes Into This Vegan Pumpkin Waffles Recipe:

Ingredients for vegan pumpkin waffles recipe.

Ingredient Notes

Pumpkin purée – we used canned pumpkin purée which works great in these waffles. You can also use fresh homemade pumpkin purée but just make sure that it’s not too wet, stand it in a sieve to drain it or blot it with paper towels so that it’s the same consistency as canned pumpkin.
All purpose flour – make sure you measure this correctly, or your waffles will be overly dense. Ideally weigh it out on a food scale, or spoon and level it (don’t scoop it and don’t pack it into the cup)
Coconut oil – we used melted coconut oil but you can also use melted vegan butter or switch it for a different oil.
Soy milk – can be switched for a different non-dairy milk.

How To Make Vegan Pumpkin Waffles

You will find full instructions and measurements in the recipe card at the bottom of the post. This is a summary of the process to go along with the process photos.

Put the waffle maker on to preheat while you start mixing the batter.
Sift all purpose flour into a mixing bowl and add baking powder, baking soda, cornstarch, cinnamon, nutmeg, light brown sugar and salt. Mix together.

Dry ingredients added to mixing bowl and mixed.

Add soy milk, pumpkin purée, melted coconut oil and vanilla extract and mix into a batter. Don’t overmix.

Wet ingredients added to mixing bowl and mixed.

When the waffle maker is hot, grease it with oil or spray it with non-stick spray (as per your waffle maker manufacturer instructions).
Add even amounts of batter to the waffle maker and close the machine.
Cook for 3-5 minutes until golden and crispy.

Waffle batter added to waffle machine and cooked.

Serve topped with chopped pecans and maple syrup for drizzling.

Stack of vegan pumpkin waffles with syrup and pecans.

Success Tips

The batter is thick. This is a thick batter, so it won’t spread when you add it to the waffle maker. This is fine, as it will spread when you close the waffle maker.

Make sure you don’t use too much batter per waffle. Make sure you don’t use too much batter, as you don’t want the waffles to be overly thick. We used around ⅓ cup batter per waffle, but the amount you use will also depend on the size of your waffle maker.

Grease the waffle maker. Check your manufacturers instructions for your waffle maker to see how best to do this, but it’s important that you DO grease it so that your waffles don’t stick. We usually use non-stick spray.

Don’t peek too soon! Resist the urge to open the waffle maker to check on their progress. If you open it up too soon you can ruin your waffles. When you first close the waffle maker steam will pour out the sides. It’s best to wait until the steam has almost completely died down before you open it up to check on them.