Easy Fall Pumpkin Waffles With Dairy-Free Cream Cheese, Made for Big Batch Freezer Breakfast Prep!

“The minute that cooler weather rolls in, it’s pumpkin everything in our house! And with three growing boys who can easily eat 10 to 15 waffles in a morning, making a massive batch of these dairy-free pumpkin spice waffles isn’t excessive. It’s just good planning!” – Julie, Our Beautiful Chaos

If there’s one thing you should know about our house, it’s that the minute the cooler weather starts rolling in, pumpkin season officially begins!

My boys absolutely love pumpkin recipes, and these homemade pumpkin spice Eggo-style waffles are such a fun way to bring those cozy fall flavors to our breakfast table.

Made with real pumpkin purée, dairy-free cream cheese, warm pumpkin pie spice, and simple pantry ingredients, these waffles are perfect for making a huge batch and stocking the freezer for busy mornings.

And just like my original homemade dairy-free Copycat Eggo waffles, they’re designed to be cooked ahead, frozen, and reheated whenever we need them!

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Hi! I’m Julie, a military spouse, mom of three, and the blogger behind Our Beautiful Chaos.

If you’ve been here a while, you’ll know that most of what I share comes from real life in our home. Busy days, military family life, feeding my boys safely, and finding ways to still put good, comforting food on the table without spending my whole day in the kitchen.

In our family, dairy-free living isn’t a choice or a trend. It’s something we navigate every single day because one of my boys has a life-threatening dairy allergy. That means everything I make has to be safe, but it also has to feel normal, filling, and something everyone actually enjoys eating!

That’s why I care so much about recipes like this one. They make it possible for all of us to enjoy the same food together, without worry.

The minute that cooler fall weather starts rolling in, my boys are ready for all things pumpkin! They absolutely love pumpkin recipes, and since my original Homemade Dairy-Free Eggo Copycat Waffles have become such a useful breakfast staple in our house, I wanted to make a pumpkin spice version for autumn.

These homemade waffles have all those lovely fall flavors from real pumpkin purée, brown sugar, and pumpkin pie spice, with dairy-free cream cheese added for a little extra richness. And because we’re making them ourselves, I know exactly what’s going into them, which matters enormously when you’re managing a serious food allergy.

Now, you might look at the ingredient quantities and think I’ve completely lost my mind making this many waffles! But here’s the thing. Our household can easily get through 10 to 15 of these little waffles every single morning. With three growing boys, breakfast disappears fast!

So even though this recipe is designed to make approximately 56 to 64 mini waffles, that’s really only around four or five days of breakfast prep for us. Suddenly, making such a big batch doesn’t seem quite so excessive, does it? And the amount of money we’re saving by making our own dairy-free freezer waffles instead of buying box after box at the grocery store is a huge bonus.

I’m also a big believer in making allergy-friendly cooking accessible for other military families. If you’ve been searching for dairy free recipes for military households, or you’re a military spouse or service member trying to feed your family safely without spending a fortune, I want you to know that these recipes are achievable!

All the ingredients for these pumpkin waffles came from our local commissary right here on base. Nothing particularly fancy, just everyday baking ingredients, canned pumpkin, and a few dairy-free staples. I love being able to make something my boys genuinely enjoy while keeping our grocery budget under control.

My little Dash mini waffle maker is still doing the job, although I have to admit that making this many waffles individually takes some patience! It’s perfectly sufficient for now, but definitely not my dream setup for big batch cooking.

I’ve been eyeing up some fantastic larger waffle makers lately, and you can bet I’ll be watching for a good deal when the next sales come around! Until then, my trusty little Dash will have to keep working hard. I generally use around 1/8 cup of batter for each mini waffle, which gives us those lovely little toaster-sized waffles that are so convenient to freeze.

One thing worth mentioning before we get started is that this pumpkin spice waffle batter is much thicker than my original Eggo copycat recipe, and that’s intentional!

We’re using a whole 15 oz can of pumpkin purée, which replaces some of the additional almond milk we’d otherwise need when making a larger batch. Pumpkin provides moisture, but it’s a thick purée rather than a pourable liquid. Add the dairy-free cream cheese, and you’ve got a much thicker, scoopable batter. Trust the process!

Don’t start pouring in extra almond milk just because it looks different from ordinary waffle batter. We’re aiming for a mixture that can spread as the waffle maker closes, not something thin and runny.

The pumpkin also brings a little extra fiber and nutrients to breakfast, which can be particularly helpful for families with picky eaters, although thankfully my boys already enjoy their vegetables!

Now let’s head into the kitchen and make this together!

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Equipment

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• Dash Mini Waffle Maker: This is what I use to make my little Eggo-style freezer waffles. It’s a great size for making individual waffles that fit easily into the toaster, although you’ll need a little patience when preparing such a large batch.
• Two Large Mixing Bowls: One for combining the dry ingredients and another for preparing the wet ingredients. Make sure they’re generously sized because this recipe makes a substantial amount of batter.
• Electric Hand Mixer: Particularly useful for beating the softened dairy-free cream cheese and plant butter together until smooth. You can also use a stand mixer if you prefer.
• Whisk: For evenly combining the flour, baking powder, sugars, pumpkin pie spice, and salt.
• Silicone Spatula: Helpful for scraping down the mixing bowl and gently combining the wet and dry ingredients without overmixing.
• Measuring Cups and Spoons: For measuring the ingredients accurately. A 1/8 cup measuring cup is especially useful for portioning the batter into the mini waffle maker.
• Cooling Racks: Essential for allowing the cooked waffles to cool without trapping steam underneath them, particularly when you’re planning to freeze the batch.
• Baking Sheets: Useful for arranging the cooled waffles in a single layer before freezing.
• Freezer-Safe Bags or Airtight Containers: For storing your finished waffles and keeping them ready for quick breakfasts.
• Permanent Marker: For labeling your freezer bags with the recipe name and preparation date.

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Ingredients

Makes approximately 56 to 64 mini waffles (estimated yield, to be confirmed after cooking).

• 4 cups all-purpose flour
• 4 teaspoons baking powder
• 1/2 cup white granulated sugar
• 1/2 cup brown sugar
• 8 oz dairy-free cream cheese, softened
• 3 tablespoons pumpkin pie spice
• 1 teaspoon salt
• 4 large eggs
• 1 1/2 cups unsweetened almond milk
• 4 teaspoons vanilla extract
• 1/2 cup Country Crock Avocado Oil Plant Butter, softened
• 1 can (15 oz) pumpkin purée

A Closer Look at the Ingredients

• All-Purpose Flour: We’re using 4 cups of regular all-purpose flour for this big batch of waffles. There’s no need for expensive specialty flour or a premade waffle mix. For consistent results, spoon the flour into your measuring cups and level it off rather than scooping directly from the bag, which can pack in too much flour.
• Baking Powder: Four teaspoons of baking powder help the waffles rise as they cook. Pumpkin purée and dairy-free cream cheese make this a heavier batter than my original waffle recipe, so fresh baking powder is important for giving the waffles some lift.
• White Granulated Sugar: Half a cup of ordinary white sugar adds sweetness and helps balance the earthy flavor of the pumpkin. We’re making a much bigger batch than my original recipe, so the sugar is spread across plenty of individual waffles.
• Brown Sugar: Another half cup of brown sugar brings a slightly deeper, molasses-like sweetness that works beautifully with pumpkin pie spice. I love the combination of white and brown sugar in fall baking because it gives you sweetness without relying entirely on one type.
• Dairy-Free Cream Cheese: We’re using a full 8 oz package of softened dairy-free cream cheese. This adds richness to the pumpkin waffle batter and complements the warm spices. Make sure the cream cheese is softened before you start so it combines smoothly with the plant butter. As always, check the packaging and allergen information carefully to make sure the brand you’re using is suitable for your family’s needs.
• Pumpkin Pie Spice: Three tablespoons give these waffles a generous helping of autumn spice. Most pumpkin pie spice blends contain cinnamon, ginger, nutmeg, and cloves or allspice, although the exact combination varies between brands. This is intended to be a distinctly pumpkin-spiced breakfast rather than a plain waffle with just a hint of cinnamon.
• Salt: One teaspoon of salt helps balance the sweetness and brings out the flavors of the pumpkin, vanilla, and spices.
• Eggs: Four large eggs help bind the ingredients together and give the waffles structure. They’re particularly useful in a batter containing plenty of pumpkin purée and cream cheese, both of which add moisture.
• Unsweetened Almond Milk: We’re using 1 1/2 cups of plain, unsweetened almond milk. You might notice that this is the same amount as my original waffle recipe, even though we’re using twice as much flour. That’s because the pumpkin purée contributes moisture, so we don’t need to automatically double the milk. You can use another suitable dairy-free milk if needed, but choose an unsweetened variety where possible and check the allergen information.
• Vanilla Extract: Four teaspoons of vanilla extract complement the pumpkin pie spice and brown sugar, giving the waffles that familiar sweet breakfast flavor.
• Country Crock Avocado Oil Plant Butter: We’re using 1/2 cup of softened Country Crock Avocado Oil Plant Butter. Unlike my original Eggo copycat recipe, which uses melted plant butter, we’re keeping it softened for this version so it can be beaten together with the dairy-free cream cheese. This helps distribute the fat evenly through the batter. If you’re using another plant-based butter, make sure it’s suitable for baking and appropriate for your family’s allergies.
• Pumpkin Purée: One full 15 oz can of pumpkin purée gives these waffles their pumpkin flavor, color, and extra moisture. Make sure you’re using 100% pumpkin purée rather than pumpkin pie filling, which already contains sugar and spices. Using the entire can also means you won’t have half a tin of pumpkin sitting in the refrigerator afterward! The pumpkin is one of the reasons this batter is thicker than my original waffle recipe, so don’t be surprised when it looks more scoopable than pourable.

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Step-by-Step Instructions

These homemade dairy-free pumpkin spice waffles are made using two mixing bowls, one for the dry ingredients and another for the wet ingredients. Because we’re working with pumpkin purée and softened dairy-free cream cheese, the mixing process is slightly different from my original dairy-free Eggo copycat waffles.

The most important thing to remember is that this batter is supposed to be thick! Don’t worry if it doesn’t look like the thin, pourable waffle batter you’re used to.

Step 1: Prepare Your Ingredients

Before you start mixing, take your dairy-free cream cheese and Country Crock Avocado Oil Plant Butter out of the refrigerator and allow them to soften.

You want both ingredients soft enough to beat together easily, but there’s no need to melt the butter.

Gather your remaining ingredients, including the pumpkin purée, almond milk, eggs, vanilla extract, and dry ingredients.

Because we’re making such a large batch, I recommend getting everything measured and ready before you start.

Step 2: Combine the Dry Ingredients

In a large mixing bowl, add:

• 4 cups all-purpose flour
• 4 teaspoons baking powder
• 1/2 cup white granulated sugar
• 1/2 cup brown sugar
• 3 tablespoons pumpkin pie spice
• 1 teaspoon salt

Whisk everything together until the ingredients are evenly distributed.

Make sure to break up any large lumps of brown sugar so you don’t end up with pockets of sugar or spice in the finished waffles.

Set the bowl aside while you prepare the wet ingredients.

Step 3: Beat the Dairy-Free Cream Cheese and Plant Butter

In a second large mixing bowl, add:

• 8 oz softened dairy-free cream cheese
• 1/2 cup softened Country Crock Avocado Oil Plant Butter

Using an electric hand mixer, beat the cream cheese and plant butter together until they’re well combined and reasonably smooth.

Scrape down the sides of the bowl with a silicone spatula as needed.

This step helps distribute the cream cheese and butter throughout the batter rather than leaving large lumps that are difficult to incorporate later.

Step 4: Add the Pumpkin and Remaining Wet Ingredients

To the cream cheese and plant butter mixture, add:

• 1 can (15 oz) pumpkin purée
• 4 large eggs
• 1 1/2 cups unsweetened almond milk
• 4 teaspoons vanilla extract

Mix until the ingredients are thoroughly combined.

The mixture may look slightly different from an ordinary waffle batter because of the pumpkin and dairy-free cream cheese. That’s fine!

You want the ingredients evenly incorporated before adding the flour mixture.

Step 5: Combine the Wet and Dry Ingredients

Gradually add the dry ingredients to the wet mixture, stirring gently with a silicone spatula or mixing on low speed.

Because this is a large batch, I recommend adding the flour mixture in two or three portions rather than tipping everything in at once.

Continue mixing just until you can no longer see large pockets of dry flour.

Don’t overmix the batter!

Overmixing develops gluten in the flour, which can make waffles tougher rather than tender.

The finished batter should be thick, soft, and scoopable.

Remember, we’re using a whole can of pumpkin purée instead of simply doubling the almond milk from my original waffle recipe.

Trust the process and resist the temptation to add lots of extra milk!

If your batter is genuinely too stiff to spread in the waffle maker, you can add a tablespoon of almond milk at a time, but don’t thin it unnecessarily.

Step 6: Let the Batter Rest

Allow the finished batter to rest for approximately 5 minutes while you preheat your waffle maker.

This gives the flour a little time to hydrate and allows the baking powder to begin working.

The batter may thicken slightly as it rests, which is normal.

While you’re waiting, set out your cooling racks so they’re ready for the cooked waffles.

Step 7: Preheat Your Waffle Maker

Plug in your Dash mini waffle maker and allow it to preheat according to the manufacturer’s instructions.

If your waffle maker requires a little oil or cooking spray to prevent sticking, use a suitable dairy-free option.

My goal with these waffles is to make little freezer-friendly rounds that can go straight into the toaster later, so the Dash mini waffle maker is a convenient size.

If you’re using a larger waffle maker, you’ll need to adjust the amount of batter accordingly.

Step 8: Cook the Pumpkin Spice Waffles

Once your waffle maker is hot, add approximately 1/8 cup of batter to the center of the cooking surface.

Because this pumpkin batter is thicker than my original waffle mixture, you may need to spread it gently toward the edges using the back of a spoon or a small spatula.

Close the lid carefully and allow the waffle to cook.

Pumpkin waffles may need a little longer than ordinary waffles because of the extra moisture from the pumpkin purée and dairy-free cream cheese.

Rather than relying on an exact cooking time, watch for the steam to reduce and check that the waffle is cooked through and holds together when lifted.

The outside should be set and lightly golden, with no wet batter remaining in the middle.

If the first waffle is too soft or sticks when you try to remove it, give the next one a little longer to cook.

I recommend treating your first waffle as a test so you can work out the best batter quantity and cooking time for your particular waffle maker.

Step 9: Transfer the Waffles to a Cooling Rack

Carefully remove each cooked waffle and transfer it directly to a wire cooling rack.

Try not to stack the waffles while they’re still hot.

Stacking traps steam between them, which can make the surfaces damp and soft.

If you’re making these specifically for the freezer, allowing the waffles to cool separately is particularly important.

Continue cooking the remaining batter, adjusting the amount slightly if necessary.

Step 10: Cool Completely Before Freezing

Once you’ve finished cooking, allow all the waffles to cool completely.

You can serve some immediately, of course, but the rest can be prepared for freezer storage.

Arrange the cooled waffles in a single layer on baking sheets and place them in the freezer until firm.

Once frozen, transfer them to labeled freezer-safe bags or airtight containers. This helps prevent them from sticking together in one enormous frozen stack!

And there you have it. A big batch of homemade dairy-free pumpkin spice waffles ready for those busy fall mornings.

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Freezing and Reheating Your Homemade Pumpkin Spice Waffles

One of my favorite things about making homemade Eggo-style waffles is being able to take them straight from the freezer and reheat them whenever we need breakfast.

With three boys and busy mornings, having something ready to go makes a real difference!

How to Freeze Pumpkin Spice Waffles

1. Allow the cooked waffles to cool completely on wire cooling racks.
2. Arrange them in a single layer on a parchment-lined baking sheet.
3. Freeze until the waffles are firm, usually around 1 to 2 hours.
4. Transfer the frozen waffles to freezer-safe bags or airtight containers.
5. Label each bag with the recipe name and date.
6. Store in the freezer for up to 3 months for best quality.

Freezing the waffles individually before bagging them makes it much easier to remove just the number you need.

When your household eats 10 to 15 mini waffles at breakfast, being able to grab a handful without separating a frozen block is very helpful!

How to Reheat Frozen Pumpkin Spice Waffles

• Toaster: Place frozen waffles directly into your toaster and heat until warmed through. You may need a second cycle depending on the thickness of your waffles and your toaster settings.
• Toaster Oven: Reheat at 350°F for approximately 4 to 6 minutes, checking that the centers are hot before serving.
• Air Fryer: Reheat at 350°F for approximately 3 to 5 minutes. Arrange the waffles in a single layer so the hot air can circulate around them.
• Microwave: Microwave individual frozen mini waffles for approximately 20 to 30 seconds, adding more time if needed. This is convenient when you’re in a hurry, although the waffles will be softer than when reheated in the toaster or air fryer.

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Notes

• This is a thick batter: The pumpkin purée provides moisture without making the batter thin and pourable. Don’t automatically add more almond milk.
• Use pumpkin purée, not pumpkin pie filling: Pumpkin pie filling contains additional sugar and spices that would change the recipe.
• Soften the cream cheese and plant butter: Both should be soft enough to beat together smoothly before adding the remaining wet ingredients.
• Don’t overmix: Stop mixing once the flour is incorporated to help keep the waffles tender.
• Start with 1/8 cup of batter: This is the usual amount for my Dash mini waffle maker, although the thicker pumpkin mixture may require a slight adjustment.
• Cook the first waffle as a test: Waffle makers vary, and the pumpkin mixture may need additional cooking time.
• Cool before freezing: Let the waffles cool completely before packing them away to avoid trapping moisture.
• Check your dairy-free ingredients: Always verify the allergen information on plant butter, cream cheese, and other packaged ingredients, especially when cooking for someone with a life-threatening allergy.

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Troubleshooting

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Storage

These dairy-free pumpkin spice waffles are designed primarily for freezer meal prep, but you can also store cooked waffles in the refrigerator for shorter periods.

• Refrigerator: Allow the waffles to cool completely, then transfer them to an airtight container. Refrigerate for up to 3 to 4 days.
• Freezer: Freeze the cooled waffles individually before transferring them to freezer-safe bags or containers. Store for up to 3 months for best quality.
• Reheating: Reheat refrigerated waffles in the toaster, toaster oven, or air fryer until warmed through. Frozen waffles can be reheated directly from frozen without thawing first.
• Important: Don’t leave cooked waffles sitting at room temperature for extended periods. Once they’re cool, transfer them to the refrigerator or freezer promptly.

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Serving Ideas

These pumpkin spice waffles already have plenty of flavor from the pumpkin, brown sugar, vanilla, and warm spices, so you don’t need much to make them into a lovely fall breakfast.

Here are a few ways we enjoy serving homemade waffles:

• Maple Syrup: A drizzle of maple syrup is a classic choice and works beautifully with pumpkin spice.
• Dairy-Free Butter: Add a little dairy-free plant butter to warm waffles for a simple breakfast.
• Sliced Bananas: Fresh banana slices pair nicely with the cinnamon and pumpkin flavors.
• Fresh Berries: Strawberries, blueberries, or raspberries add a fresh contrast to the warm spices.
• Dairy-Free Yogurt: Serve alongside a spoonful of your favorite dairy-free yogurt.
• Apple Slices: Thinly sliced apples make a lovely autumn addition, particularly with a little cinnamon.
• Dairy-Free Whipped Topping: For a special weekend breakfast, add a little dairy-free whipped topping and an extra sprinkle of pumpkin pie spice.
• Nut Butter or Seed Butter: Spread a little on top for a more filling breakfast, provided it’s suitable for your family’s allergies.

For particularly busy mornings, we often just reheat the waffles and serve them with whatever fruit we already have in the kitchen. Nothing complicated needed. Just an allergy-friendly breakfast that everyone can enjoy!

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Why You’ll Love This Recipe?!

• It’s completely dairy-free! Made with dairy-free cream cheese, plant butter, and almond milk, these waffles are designed for families who need to avoid dairy without missing out on familiar breakfast favorites.
• It’s perfect for pumpkin season! Real pumpkin purée, brown sugar, and pumpkin pie spice give these waffles plenty of cozy fall flavor.
• It makes a huge batch! With an estimated 56 to 64 mini waffles, this recipe is designed for families who go through breakfast food quickly.
• It’s freezer-friendly! Cook the waffles ahead, freeze them, and reheat them directly from frozen whenever you need breakfast.
• It can save money on groceries! Making your own dairy-free freezer waffles means you don’t have to keep buying expensive boxes of specialty frozen waffles.
• The ingredients are easy to find! Everything for this recipe came from my local military commissary, making it an approachable option for other military families managing food allergies.
• You can use the waffle maker you already own! My little Dash mini waffle maker works for this recipe, even if making a large batch takes a little patience.
• It’s a familiar breakfast with a little extra pumpkin! The pumpkin purée contributes some fiber and nutrients while giving the waffles their seasonal flavor.

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FAQ’s

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The Takeaway

These homemade dairy-free pumpkin spice Eggo copycat waffles are a lovely way to bring some fall flavor into our usual breakfast routine. With real pumpkin purée, dairy-free cream cheese, brown sugar, and pumpkin pie spice, they’re a seasonal twist on the freezer waffles my boys already love.

And while making such a large batch takes a little time, it’s worth it when our family can get through 10 to 15 mini waffles in a morning! Having several days of dairy-free breakfasts waiting in the freezer saves us time during busy mornings and helps keep our grocery spending down.

I’ll happily keep putting my little Dash waffle maker to work until I find a good sale on a larger one!

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What To Make Next?!

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