Preheat the oven to 200ªF. Place a wire baking rack on a baking sheet, set aside. Preheat the waffle maker on the medium heat setting.

In a medium bowl, whisk together the flour, baking powder, baking soda, salt, brown sugar, cinnamon, ginger, and nutmeg, set aside.

In a large bowl, whisk together the eggs, melted butter, buttermilk, pumpkin puree, and vanilla extract. Next, add the dry ingredients into the wet ingredients and fold with a rubber spatula, gently until JUST combined. Do not overmix.

Spray the waffle iron with nonstick cooking spray. Pour about ⅓ cup of the batter into each waffle portion. Lower the temperature of the iron to the lowest setting and close the lid. When the light goes off (or it beeps) lift the lid gently to make sure things look okay. The waffle will be soft to the touch. Close the lid and let the waffles cook for a second round (or about 1-2 more minutes). Transfer the cooked waffles to the prepared wire baking rack and keep them warm in the oven while you prepare the rest of the waffles. Repeat making the waffles the same way.

For serving, top with a pat of butter, maple syrup, whipped cream, or whipped honey butter!STORING DIRECTIONS: Waffles can be prepared and stored wrapped tightly in wax paper, then foil, and finally in a zip top bag. When you want to reheat, just pop 'em in a toaster!