These Pumpkin Spice High-Protein Oat Waffles are an easy fall twist on my original Fluffy High-Protein Oat Waffles. They’re made with oats, cottage cheese, pumpkin puree, warm spices, and a little maple syrup for a breakfast that feels seasonal while still being filling enough for a busy morning.
The pumpkin gives the waffles a beautiful golden color and subtle pumpkin flavor, while cinnamon and pumpkin pie spice bring in all those classic fall flavors. They’re crisp around the edges, fluffy in the middle, and especially good with butter and warm maple syrup.
Why You’ll Love These Pumpkin Waffles
These waffles have become such an easy way to make breakfast feel a little more special in the fall. They’re:
- Made with oats and cottage cheese
- Naturally sweetened with maple syrup
- Full of pumpkin and warm fall spices
- Freezer-friendly
- Kid-friendly
- Easy to make in the blender
They’re also a great way to use up an open can of pumpkin puree during fall baking season.
Topping Ideas
We usually keep these simple with butter and maple syrup, but you can easily dress them up for a fall breakfast or brunch.
Try sliced apples, a sprinkle of cinnamon, chopped pecans, Greek yogurt, apple butter, or an extra drizzle of maple syrup.
Can You Freeze Pumpkin Waffles?
Yes! These are great for making ahead.
Let the waffles cool completely, then store them in a freezer-safe container or bag. I like to separate layers with parchment paper so it’s easy to grab just one or two at a time.
Reheat frozen waffles in the toaster or toaster oven until hot and crisp.
Tips for Crispy Pumpkin Waffles
Pumpkin naturally makes baked goods a little softer because of its moisture content. For waffles with crisp edges, make sure your waffle iron is fully preheated before adding the batter.
Let them cook until they’re a deeper golden brown rather than pulling them out as soon as the waffle iron indicates they’re finished. Giving them that little bit of extra time makes a big difference in the texture.
And if you’re making several batches, place the finished waffles directly on a wire rack instead of stacking them. This keeps steam from softening those crisp edges.
The Perfect Fall Breakfast
These Pumpkin Spice High-Protein Oat Waffles have everything I want in a fall breakfast: pumpkin, cinnamon, maple syrup, and a warm waffle straight from the iron.
They’re seasonal without being overly sweet, and the combination of cottage cheese and oats makes them substantial enough for an everyday breakfast.
Serve them with fruit for a quick weekday breakfast, make a big batch for a slow weekend morning, or freeze the extras for an easy breakfast later in the week.
If you like these, try out these other fall favorites
Pumpkin Chocolate Chip Muffins (Easy, Kid-Friendly Fall Snack)
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Pumpkin Spice High-Protein Oat Waffles
Ingredients
Ingredients
- 1 cup old-fashioned rolled oats
- 1 cup cottage cheese
- 2 large eggs
- ½ cup pumpkin puree
- 2 tablespoons melted butter
- 2 tablespoons pure maple syrup
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- ½ teaspoon pumpkin pie spice
- ½ cup all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- 0–¼ cup milk, only as needed
Instructions
- Preheat your waffle iron.
- Add the rolled oats to a blender and blend until they reach a fine, flour-like consistency. Transfer the oat flour to a mixing bowl.
- Add the cottage cheese, eggs, pumpkin puree, melted butter, maple syrup, and vanilla to the blender. Blend until completely smooth.
- Pour the blended pumpkin mixture into the bowl with the oat flour. Add the all-purpose flour, cinnamon, pumpkin pie spice, baking powder, baking soda, and salt.
- Stir just until everything is combined.
- Let the batter rest for about 5 minutes. The oats will absorb some of the moisture and the batter will thicken.
- Check the consistency before adding any milk. The batter should be thick but still easy to scoop and spread. If it feels too thick, stir in milk ¼ cup at a time as needed.
- Lightly grease the waffle iron and add the appropriate amount of batter for your machine.
- Cook until the waffles are deeply golden and crisp around the edges. Because pumpkin adds extra moisture, they may need slightly longer than traditional waffles.
- Serve warm with butter, maple syrup, or your favorite fall toppings.