Preheat waffle iron according to manufacturer's directions.
Place the butter in a medium saucepan and melt over medium heat, stirring often, until it foams, smells nutty, and browns. This will take about 5 to 7minutes. Scrape the browned butter into a medium bowl. Set aside.
In a large bowl, whisk together the flour, brown sugar, baking powder, baking soda, cinnamon, salt, ginger, nutmeg, and cloves. Set aside.
In a medium bowl, whisk together the buttermilk, pumpkin, brown butter, eggs, and vanilla extract.
Pour the liquid ingredients over the dry ingredients and with a spatula until just combined. The batter will be thick and slightly lumpy and that is ok. Don’t over mix.
Scoop the recommended amount of waffle batter onto the hot waffle iron according to the manufacturer's recommendations. Close and cook until the waffle is dark golden brown and crisp on both sides.
Serve immediately with desired toppings or keep warm in a 200-degree F oven until ready to serve.