Pumpkin Pecan Waffles (Easy and Freezer-Friendly) 

The woman behind this recipe answered thousands of kitchen questions, and she was never a real person. Dorothy Dean was the pen name The Spokesman-Review used for its home economics department from 1935 to 1983, and these Pumpkin Pecan Waffles came from one of her old newspaper clippings. Pumpkin waffles were already showing up in papers like the New-York Tribune back in 1919, so this recipe has some serious history behind it!

I love finding recipes like this, because a clipping means someone thought it was good enough to cut out and keep. The method is pure Dorothy Dean, separated eggs and all, with canned pumpkin and chopped pecans stirred in for a breakfast that tastes like the holidays. They freeze well too, so you can make a batch ahead for Thanksgiving weekend or Christmas morning and just pop them in the toaster!

Quick Facts

These Pumpkin Pecan Waffles come from a vintage Dorothy Dean newspaper clipping and use canned pumpkin, pumpkin pie spice, and chopped pecans, with separated eggs for a lighter batter. They take about 45 minutes and make 6 waffles.

• Recipe source: Dorothy Dean, The Spokesman-Review’s home economics department (1935 to 1983)
• Prep time: 15 minutes
• Cook time: 30 minutes (depends on your waffle iron)
• Total time: 45 minutes
• Yield: 6 waffles (depends on your waffle iron)
• Skill level: Easy
• Key ingredients: Canned pumpkin, chopped pecans, pumpkin pie spice, eggs, milk, flour
• Equipment: Waffle iron, two mixing bowls, hand or stand mixer for the egg whites
• Dietary notes: Vegetarian; contains eggs, dairy, gluten, and tree nuts
• Make ahead: Freeze cooked waffles up to 3 months and reheat in the toaster
• Best for: Thanksgiving weekend breakfast, Christmas morning, holiday brunch

What Each Ingredient Does

You probably have most of these in your pantry already! Here’s what each one does and a few tips I picked up along the way.

• All-purpose flour builds the structure that holds your waffles together. Dorothy Dean calls for sifted flour, which is pretty typical of old recipes, but if you don’t own a sifter, a quick whisk works just fine.
• Baking powder is what makes the batter rise in the waffle iron. If yours has been in the cupboard a while, drop a little in hot water first. If it doesn’t fizz, it’s time for a new can!
• Pumpkin pie spice gives these waffles that cozy holiday flavor without measuring out four different spices. 
• Salt balances the sweetness and brings out the pumpkin and spice. Don’t skip it, even though it’s only a little bit.
• Sugar adds just a touch of sweetness. There’s only one tablespoon, so the maple syrup on top does most of the work.
• Eggs are the secret to this recipe. The yolks go into the batter for richness, and the whites get whipped and folded in at the end for lift. Room temperature eggs whip up faster, so set them out while you gather everything else.
• Milk thins the batter so it spreads easily across the waffle iron. Whole or 2% both work great.
• Vegetable oil keeps the waffles moist and helps them release from the iron. Any neutral oil works, or try melted butter for a richer flavor.
• Canned pumpkin brings the pumpkin flavor and that pretty orange color. Grab pure pumpkin puree, not pumpkin pie filling, since the filling already has sugar and spices mixed in.
• Pecans add a nutty crunch in every bite. Toast them in a dry skillet for a few minutes first if you want even more flavor, or swap in walnuts if that’s what you have.

Tips for Success

• These are the little things that make a big difference with this recipe. Most of them come down to the egg whites and the waffle iron!
• Beat the whites to soft peaks. Dorothy Dean says “short, moist peaks,” which means the tips flop over when you lift the beaters. If you beat them until they look dry and stiff, they’re harder to fold in.
• Fold, don’t stir. Use a spatula to gently fold the egg whites into the batter until you don’t see big white streaks. Stirring knocks the air out, and that air is what gives these waffles their lift.
• Lumps are okay. When you mix the wet and dry ingredients, stop as soon as the flour disappears. Overmixing makes waffles tough and dense.
• Cook the batter right away. Once the egg whites are folded in, head straight to the waffle iron. The whites start to deflate the longer the batter sits.
• Preheat your waffle iron all the way. A fully hot iron cooks the waffles evenly from the first one to the last. Most irons have a light that tells you when they’re ready.
• Grease it, even if it’s nonstick. A light coat of cooking spray before each waffle keeps them from sticking, especially with the sugar in the pumpkin batter.
• Fill it about ¾ full. The batter spreads and rises as it cooks, so this keeps it from oozing out the sides.
• Wait for the steam to stop. Opening the lid too early can tear your waffle in half. When the steam slows way down, it’s usually done.
• Chop the pecans small. Big pieces can keep the iron from closing evenly. Toasting them in a dry skillet for 3 to 5 minutes first gives them even more flavor.
• Keep them warm in the oven. Set your oven to 200°F and put the finished waffles on a wire rack on a baking sheet. Stacking them on a plate traps steam and makes them soggy.

Why You’ll Love Pumpkin Pecan Waffles

• You probably have everything already. Canned pumpkin, pecans, pumpkin pie spice, and a few pantry basics are all it takes. No special trip to the store!
• They’re easy, even with the extra step. Separating the eggs sounds fancy, but it only adds a few minutes, and it’s the reason this old recipe works so well.
• They’re made for holiday mornings. Make a batch for Thanksgiving weekend, Christmas morning, or any day you have a full house and want a breakfast that feels special.
• You can make them ahead. Freeze a batch, then pop them in the toaster on busy mornings. They taste just as good as fresh!
• They’re just sweet enough. With only one tablespoon of sugar in the batter, you get to decide how sweet they are with maple syrup, whipped cream, or a pat of butter.

Substitutions and Variations

This is one of those recipes you can easily make your own. Here are the swaps that work and a few fun twists to try!

Substitutions

• Pecans: Walnuts are the easiest swap, or try chopped almonds. If you have a nut allergy at the table, you can leave them out. The waffles still turn out great.
• Pumpkin pie spice: No pumpkin pie spice? Use ½ teaspoon cinnamon plus a pinch each of ginger, nutmeg, and cloves. Low on cinnamon too? Here are my favorite cinnamon substitutes.
• Fresh pumpkin: Homemade pumpkin puree works, but drain it in a strainer first. Fresh puree is usually wetter than canned and can make the batter runny.
• Vegetable oil: Melted butter adds a richer flavor, or try one of these vegetable oil substitutes like canola or light olive oil.
• Baking powder: Out of baking powder? You can make your own with baking soda and cream of tartar. Here’s how with these baking powder substitutes.
• Buttermilk: Want to use buttermilk instead of milk? Add ½ teaspoon baking soda to the dry ingredients so the batter still rises the right way.
• Dairy-free milk: Unsweetened almond or oat milk both work in place of regular milk.
• Gluten-free flour: A 1-to-1 gluten-free baking blend works here. Look for one with xanthan gum already added.
• Skip separating the eggs: Short on time? Beat the whole eggs into the wet ingredients. The waffles will be a little denser, but still tasty.

Variations

• Chocolate chip pumpkin waffles: Swap the pecans for mini chocolate chips. If your family loves chocolate for breakfast, try my old-fashioned chocolate waffles too!
• Pumpkin pecan pancakes: Use the same batter on a hot griddle. If you love vintage pancakes, my sweet milk griddle cakes and apple pancakes are both family favorites.
• Add vanilla: Stir in 1 teaspoon of vanilla extract with the milk. Out of vanilla? Check out these vanilla extract substitutes.
• Spiced maple syrup: Warm your maple syrup with a pinch of pumpkin pie spice for an easy topping that matches the waffles.
• Pumpkin waffle sundae: Turn breakfast into dessert with a scoop of no-churn custard ice cream, whipped cream, and a drizzle of caramel.
• Holiday brunch spread: Serve these with bacon, scrambled eggs, and fruit for Thanksgiving weekend or Christmas morning. For more ideas, check out my Christmas brunch recipes.

Storage Tips

These waffles keep really well, which makes them perfect for busy mornings and holiday weekends. Here’s how I store them.

Let Them Cool First: Set the waffles on a wire rack until they’re completely cool. If you stack or bag them while they’re warm, the steam gets trapped, and they turn soggy.

In the Fridge: Store cooled waffles in an airtight container or zip-top bag for up to 3 days. Put a piece of parchment paper between them so they don’t stick together.

In the Freezer: Lay the cooled waffles in a single layer on a baking sheet and freeze for about an hour, until firm. Then move them to a freezer bag with parchment between each one and freeze for up to 3 months. Freezing them flat first keeps them from freezing into one big block!

Write the date on the bag. Trust me, you’ll forget otherwise.

How to Reheat Them

Toaster: My favorite way! Pop them in straight from the freezer and toast until warm, usually one or two cycles depending on your toaster.

Oven: Heat at 350°F for 8 to 10 minutes on a baking sheet. This is the easiest way to warm a whole batch at once for a crowd.

Air fryer: Cook at 350°F for 3 to 4 minutes.

Microwave: It works in a pinch, about 30 to 45 seconds, but the toaster or oven is better if you have time.

Make-Ahead Tips for the Holidays

Don’t make the batter ahead, because the whipped egg whites lose their air as the batter sits. Instead, mix the dry ingredients the night before and chop the pecans. In the morning, you’ll be ready to go in just a few minutes.

For Thanksgiving weekend or Christmas morning, I like to make a batch a week or two ahead and freeze them. That way breakfast is ready while everyone’s still opening stockings!

Frequently Asked Questions

Who was Dorothy Dean? Dorothy Dean wasn’t a real person! It was the pen name The Spokesman-Review in Spokane used for its home economics department from 1935 to 1983. Her team tested recipes, ran cooking demonstrations, and answered thousands of calls from home cooks, and this recipe comes from one of her newspaper clippings.

Why do you separate the eggs in this recipe? Separating the eggs gives the waffles more lift. The yolks go into the batter for richness, and the whipped whites get folded in at the end to add air. It’s an old-fashioned step you’ll see in a lot of vintage waffle recipes.

Do I have to separate the eggs? No, you can beat the whole eggs right into the wet ingredients if you’re short on time. Your waffles will be a little denser, but they’ll still taste great.

Why are my waffles dense? The most common reasons are overmixing the batter, stirring instead of folding in the egg whites, or letting the batter sit too long before cooking. Old baking powder can also be the problem, so test yours in hot water to make sure it still fizzes.

Can I use fresh pumpkin instead of canned? Yes! Just drain your homemade puree in a strainer for 15 to 20 minutes first. Fresh pumpkin usually has more water than canned and can make the batter runny.

Can I use pumpkin pie filling? I don’t recommend it. Pumpkin pie filling already has sugar and spices mixed in, so your waffles will turn out too sweet and over-spiced. Stick with pure pumpkin puree.

What can I use instead of pumpkin pie spice? Use ½ teaspoon cinnamon plus a pinch each of ginger, nutmeg, and cloves. If you’re low on cinnamon too, here are my favorite cinnamon substitutes.

Can I make these in a Belgian waffle maker? Yes, this batter works in a Belgian waffle maker. You’ll get fewer, deeper waffles, so plan on using more batter for each one and cooking them a little longer.

Can I make pumpkin waffles without pecans? Absolutely. Leave them out completely, or swap in walnuts or mini chocolate chips.

Can I use this batter for pumpkin pancakes? Yes! Cook the batter on a hot, greased griddle just like regular pancakes. Flip when you see bubbles on top, and the edges look set.

Can I freeze pumpkin pecan waffles? Yes, they freeze beautifully for up to 3 months. Freeze them flat on a baking sheet first, then move them to a freezer bag and reheat in the toaster. See my storage tips above for all the details.

Can I double this recipe? Yes, it doubles easily. Just make sure you have a big enough bowl to whip and fold in all the egg whites, and keep finished waffles warm in a 200°F oven while you cook the rest.

What to Serve with Pumpkin Pecan Waffles

These waffles are sweet and spiced, so I like to pair them with something salty or savory to balance things out. Here are my favorite toppings, sides, and drinks to turn them into a full breakfast or holiday brunch!

Best Toppings

• Maple syrup and butter: The classic for a reason. Warm the syrup with a pinch of pumpkin pie spice to make it even better.
• Apple butter: A spoonful of homemade apple butter on top is so good with the pumpkin and spice.
• Whipped cream and extra pecans: Makes them feel like pumpkin pie for breakfast!
• Powdered sugar: A light dusting is simple and pretty for holiday mornings.
• Fresh fruit: Sliced bananas, berries, or fresh strawberries add a bright, fresh bite.

Savory Sides

• Shirred eggs: These old-fashioned baked eggs are easy to make while the waffles cook.
• Loaded hashbrowns: Hearty and cheesy, these turn waffles into a big weekend breakfast.
• Easy chicken bites: Craving chicken and waffles? My grandpa’s chicken bites make it easy.
• Eggs Florentine: These have a layer of garlicky spinach topped with eggs and crispy panko crumbs, baked until the yolks are perfectly runny.

Make It a Holiday Brunch

• Sausage biscuits and gravy casserole: A hearty make-ahead dish that feeds a crowd on Thanksgiving weekend or Christmas morning.
• Quiche Lorraine: A classic brunch dish that pairs well with something sweet.
• Carnivore breakfast casserole: Packed with ground beef, bacon, and eggs for a protein-loaded side.
• Apple coffee cake: Set it out with the waffles for a sweet brunch spread.
• For even more ideas, check out my Christmas brunch recipes.

Drinks

• Coffee or a pumpkin spice latte: Matches all those warm spices in the waffles.
• Hot apple cider: Perfect for chilly holiday mornings.
• Sherbet punch: A fun, festive option when you’re hosting a brunch.

Other Recipes You May Enjoy

If you like my Pumpkin Pecan Waffles, you might also like my Pumpkin Torte or my Pumpkin Bread. These Pumpkin Cream Cheese Muffins and these Apple Pie Cheesecake Stuffed Waffles are also delicious. For a quick and easy breakfast for the whole family, try these Sheet Pan Pancakes from Mix by Sarah at Front Range Fed.