1cupmini marshmallows(optional.... but are they really??)
Maple syrup for serving
Preheat your waffle maker. If the instructions for your waffle maker say to spray or brush it with oil or butter, do so according to the recommendations in the instructions. (Typically, new non-stick waffle makers don't need to be greased.)
In a large bowl, whisk together pumpkin puree, eggs, milk, melted butter, and vanilla extract until well-mixed and the egg is fully combined with the mixture. Add the flour, baking powder, brown sugar, vanilla extract, and pumpkin pie spice and whisk together until just mixed - do not overmix.
Pour or transfer the batter into the waffle maker, just enough to coat the bottom, but do not overfill. Cook for 5 minutes, or until the waffle is cooked through. Serve warm with maple syrup, or add marshmallows in the next step.
Open the waffle maker and carefully cut the waffle in half - wear heat proof gloves to avoid burns. Immediately add ⅓ cup mini marshmallows to one half of the waffle and top with the other half as if making a sandwich. Close the waffle maker for 2 minutes as best as you can to melt the marshmallows (it might not close all the way or might not close at all, don't squish the waffles too much! The marshmallows will melt anyway if you put them on a freshly cooked hot waffle.).