It doesn’t feel like late October outside (72 degrees yesterday, can’t complain!) but it sure looks like fall. The trees are lit up in yellow, orange and red and leaves are swirling around in the streets.

This year, like every year, I’m feeling conflicted about the falling leaves—simultaneously sad to see them go, but awe-struck by their blazing glory on the way down.

Sweaters and scarves and holiday cheer will be here before we know it. These gluten-free, oat flour-based pumpkin waffles would be a fun breakfast for Halloween, Thanksgiving, Christmas or any weekend from now until then.

These waffles freeze beautifully, too, so you might want to make a big batch and treat yourself to pumpkin waffles are busy weekday mornings. Just pop them in the toaster and you’re good to go!

These whole grain pumpkin waffles are a riff on my basic oat flour waffles recipe. “Basic” doesn’t begin to do them justice—these waffles are crispy on the outside, fluffy on the inside, light but hearty, and hold me over until lunch time.

In other words, they are basically perfect. I know a few commenters who can back me up on that! It took me a few tries to get the ratio of liquid/fat/pumpkin just right for these waffles, but I finally nailed it with the version below.

Don’t worry if you don’t have oat flour in your pantry. You can easily make your own oat flour in a blender or food processor, like I did for these waffles. See my recipe notes for details.