I'm so ready to get below 90 degrees F. for the first time this season. It's time for the end of summer now as as I’m concerned. One of my favorite things about fall has to be pumpkin. Pumpkin this, pumpkin that, pumpkin everything!

Today I'm hoping to entice the start of fall with these lovely whole wheat pumpkin pie spice waffles, and man... they are truly something worth waking up for. They are full of pumpkin flavor and the added warm spices that go along with a traditional pumpkin pie. These aren't your average waffles either, they are huge, fluffy, soft on the inside and slightly crisp on the outside; pumpkin perfection.

To lighten these waffles up and make them a bit better-for-you I used lots of whole wheat, pumpkin puree, fat free milk, and even some fat free sugar free pumpkin pie spice creamer. Making these simple swaps left me with a decadent and yet rather guilt free fall breakfast (or brunch) treat!

These waffles would make for a great breakfast anytime in the fall, or even on Thanksgiving morning. You could always make and freeze these ahead of time for a quick thaw and heat breakfast for the holiday.

Step-by-Step Photos: