01 - Preheat waffle iron according to manufacturer’s instructions.
02 - In a large bowl, whisk together flour, brown sugar, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves until evenly combined.
03 - Whisk together milk, pumpkin purée, eggs, oil or melted butter, and vanilla extract in a separate bowl until smooth.
04 - Pour wet mixture into dry ingredients and gently fold with a spatula until incorporated. Avoid overmixing to maintain tenderness.
05 - Lightly grease the waffle iron. Add approximately 1/2 cup batter per waffle or as recommended for your unit. Cook for 3–5 minutes or until golden brown and crisp.
06 - Melt chocolate chips and coconut oil together in a microwave-safe bowl, heating in 30-second intervals and stirring until smooth. Transfer melted chocolate to a piping bag or sandwich bag and snip a small tip for piping.
07 - Arrange waffles on serving plates. Pipe melted chocolate spirals over each waffle and drag a toothpick from the center outward to produce a web-like pattern.
08 - Serve waffles immediately, dusted with powdered sugar or topped with whipped cream if desired.