• Prepare a waffle baking pan like you would usually do and set aside. NOTE: For this recipe, I used my waffle tray placed on top of a medium perforated baking sheet. Set aside.
• Preheat oven at 415℉/215℃. TIPS: Once your oven is preheated, place the waffle baking pan on top of the baking sheet in the oven. This will allow the waffles to have crispy outer layer once baked.

WAFFLES PREPARATION

• Place butter in a small sauce pan and heat on low until melted. Set aside.
  3.17 oz butter
• In your mixing bowl, combine the all-purpose flour, baking powder, sugar, ground cinnamon, pumpkin pie spice and sea salt. Make a well, add the eggs, the pumpkin purée, milk, cooled melted butter and vanilla bean paste. Mix until combined.
  6.70 oz all-purpose flour, 1 tsp baking powder, 2.65 oz granulated sugar, 1 tsp ground cinnamon, 1/2 tsp pumpkin pie spice, 1/16 tsp sea salt, 3 eggs, 4 oz pumpkin purée, 8.64 oz milk, 1 tsp vanilla bean paste
  
• Carefully scoop the batter into the prepared waffle baking pan (about 2 scoops per well). Flatten the batter using an offset spatula.
  

BAKE!

• Bake for 15 minutes at 415℉/215℃. (Every oven heats differently, monitor your waffles from 12 minutes). They are ready when they have puffed up and golden. TIPS: Once my oven is preheated, I like to place the waffle tray in the oven so they get crispy when they are baked.
  

CINNAMON SUGAR PREPARATION

• In a medium size bowl, mix in the sugar and cinnamon together. Set aside.
  1.75 oz granulated sugar, 1 tsp ground cinnamon
  
• Once your Pumpkin Spice Waffles are out of the oven, let them cool down for about 1 minute, then, unmold. Slice them in half and roll them in the cinnamon sugar preparation. Enjoy! Autumn Leaves & Pumpkins Please!