1. Prep the equipment: Preheat your waffle maker on medium-high heat. Simultaneously, preheat your oven to 200°F (95°C). Place a wire rack on a baking sheet and set it in the warm oven to keep the cooked waffles crispy.

2. Mix the dry ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, pumpkin pie spice, ground ginger, and salt until thoroughly combined. Set aside.

3. Beat the eggs and combine wet ingredients: In a separate large bowl, beat the 3 large eggs on high speed using a handheld mixer for 1 to 2 minutes until they become frothy. Add the pumpkin puree, melted butter, brown sugar, ¼ cup maple syrup, vanilla extract, and whole milk. Beat on medium speed until well combined.

4. Merge wet and dry mixtures: Pour the dry ingredients into the wet ingredients and mix on low speed until just combined. Do not overmix; a few small lumps in the batter are perfectly fine and help maintain a tender texture.

5. Cook the waffles: Grease the preheated waffle maker with nonstick spray. Pour approximately ⅓ cup of batter into each well and close the lid. Cook for 5 to 6 minutes until the waffles are deep golden and crispy. Transfer each finished waffle to the wire rack in the warm oven.

6. Make the maple pecan topping: While the waffles cook, toast the pecan halves in a saucepan over medium-low heat for 4 to 5 minutes, stirring constantly. Once they release a subtle toasty aroma, reduce the heat to low and pour in the 1½ cups maple syrup. Warm for just 1 minute, then remove from heat.

7. Serve immediately: Serve the warm, crispy waffles topped with the maple pecan syrup and your choice of additional garnishes like whipped cream or sugared cranberries.