Preheat your waffle iron according to the manufacturer's instructions. If you have a temperature setting, medium-high usually works best for crisp edges.

In a large mixing bowl, whisk together the flour, baking powder, baking soda, brown sugar, cinnamon, nutmeg, ginger, and salt until well combined.

In a separate medium bowl, whisk the eggs, buttermilk, pumpkin puree, and vanilla extract until completely smooth.

Pour the wet ingredients into the dry ingredients and gently fold them together using a spatula. When it is almost fully mixed, pour in the melted butter and fold just until incorporated. Do not overmix; a few lumps are perfectly fine!

Spray the hot waffle iron lightly with non-stick cooking spray or brush with melted butter.

Pour about 1/2 cup to 3/4 cup of batter (depending on your waffle iron size) into the center of the iron. Close the lid and cook for 3-5 minutes, or until golden brown and crisp.

Carefully remove the waffle and place it directly onto the rack of a preheated 200°F oven to keep it warm and crispy while you cook the rest of the batter.

Serve warm, topped with a generous pat of butter, toasted pecans, and a heavy drizzle of pure maple syrup.