# What You'll Need:
→ Dry Ingredients
01 - 2 cups all-purpose flour
02 - 2 tablespoons light brown sugar
03 - 2 teaspoons baking powder
04 - 1/2 teaspoon baking soda
05 - 1/2 teaspoon salt
06 - 2 teaspoons ground cinnamon
07 - 1/2 teaspoon ground ginger
08 - 1/4 teaspoon ground nutmeg
09 - 1/4 teaspoon ground cloves
→ Wet Ingredients
10 - 1 1/2 cups whole milk
11 - 3/4 cup pumpkin purée
12 - 2 large eggs
13 - 1/4 cup vegetable oil or melted butter
14 - 1 teaspoon vanilla extract
→ Chocolate Web
15 - 1/2 cup semi-sweet chocolate chips
16 - 1 teaspoon coconut oil or neutral oil
# Directions:
01 - Preheat the waffle iron according to the manufacturer’s guidelines.
02 - In a large mixing bowl, whisk together flour, light brown sugar, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves until well blended.
03 - In a separate mixing bowl, whisk milk, pumpkin purée, eggs, oil or melted butter, and vanilla extract until the mixture is smooth.
04 - Pour the wet ingredients into the bowl of dry ingredients. Gently fold the mixture together until just combined, ensuring not to overmix.
05 - Lightly coat the preheated waffle iron with oil or nonstick spray. Pour approximately 1/2 cup of batter per waffle (or as suited for your model) and cook until golden and crisp, 3 to 5 minutes per batch.
06 - While waffles cook, melt chocolate chips and coconut oil in a microwave-safe bowl in 30-second intervals, stirring between sessions until fully smooth. Transfer melted chocolate to a piping or sandwich bag with the tip snipped.
07 - Arrange warm waffles on serving plates. Pipe melted chocolate in a spiral on each waffle, then use a toothpick to draw lines from the center outward, forming a web pattern.
08 - Serve waffles immediately. Optionally, dust with powdered sugar or top with whipped cream before serving.
