It has been such a long time since we've made waffles that I had to search around to find the waffle iron this morning. The dry ingredients are spiced up with Vietnamese cinnamon and ground cloves which compliment the subtle pumpkin flavor. Using dark brown sugar gave them a richer depth of flavor without making them overly sweet. When we were eating the golden waffles, I kept thinking that these would be even better with bits of crystallized ginger in them. Toasted pecans or walnuts in the batter might be a worth a try too! The waffles are light, but they don't stay too crispy. If you prefer yours more on the crunchy side - I would make them ahead of time and use a toaster oven when it's time to re-heat them.