Whisk Dry Ingredients: In a large mixing bowl, whisk together the flour, brown sugar, baking powder, baking soda, ground cinnamon, ginger, nutmeg, cloves, and kosher salt until thoroughly aerated and combined.

Whisk Wet Mixture & Whip Whites: In a medium bowl, whisk together the pumpkin purée, buttermilk, egg yolks, melted butter, and vanilla extract until completely smooth. In a separate clean, dry bowl, whip the egg whites with a hand mixer on medium-high speed until soft, airy peaks form (approx. 2 minutes).

Combine & Fold: Pour the wet pumpkin mixture into the dry flour bowl. Stir gently with a rubber spatula until just combined (do not overmix; small lumps are normal). Gently fold in the whipped egg whites in two additions until no white streaks remain. This traps air bubbles that create that airy interior with crunchy exterior!

Preheat Waffle Iron: Preheat your Belgian waffle maker on medium-high heat. Lightly brush the hot non-stick grids with melted butter or a touch of neutral oil.

Cook Until Deep Golden & Crisp: Ladle approximately 1/2 to 2/3 cup of batter onto the center of the hot waffle grids. Close the iron and cook for 4 to 6 minutes, until deep golden-brown, fragrant, and steam ceases to billow from the edges.

Keep Crisp & Serve: Transfer finished waffles directly onto a wire cooling rack set over a baking sheet (never stack on a plate, which traps steam). Keep warm in a 200°F oven while cooking the remaining batter. Crown each waffle with a pat of butter, toasted pecans, and warm maple syrup. Serve immediately!