Averie Cooks

-1 To a large bowl, add the pumpkin puree, egg yolks, brown sugar, milk, oil, pumpkin pie spice, vanilla, and whisk to combine; set aside.
-1 To a separate large bowl add the flour, baking powder, salt, and whisk to combine.
-1 Add the dry ingredients to the wet and stir gently to combine, don’t overmix; set aside.
-1 Preheat waffle iron and spray with cooking spray.
-1 To a separate large bowl, add the egg whites, optional cream of tartar, and beat with an electric mixer on high power (or whisk vigorously by hand) until stiff peaks form, about 3 to 4 minutes.
-1 Add the egg whites to the batter and fold gently to combine.
-1 Transfer a portion of the batter to waffle iron in the necessary amount to fill your waffle iron (mine takes a scant 1/2 cup per 5-inch square, about 1 3/4 cups to fill the entire waffle iron) and cook until done, about 3 to 4 minutes (mine takes 4 minutes), or as needed until waffles are lightly golden brown and cooked through.
-1 Repeat process with remaining batter, remembering to re-spray waffle iron with cooking spray before each batch.
-1 Serve immediately with butter, maple syrup, confectioners’ sugar, jam, etc.