1. Heat up your waffle maker.
2. In a mixing bowl, add the flour, cornstarch, baking powder, salt, brown sugar, cinnamon, nutmeg, ginger, and clove. Stir to combine.
3. Separate the egg yolks and whites.
4. Beat the egg whites on high until stiff peaks form. Set aside.
5. Add the buttermilk, egg yolks, melted butter, vanilla bean paste, and pumpkin into the dry ingredients. Mix with a hand mixer until incorporated.
6. Fold in the stiff egg whites. The mixture will be slightly lumpy.
7. Scoop about 3/4 to 1 cup of batter into the waffle maker. Quickly spread the batter to the edges before shutting it.
8. Cook until done, about 5 minutes, until the waffles are crisp.
9. Lay the finished waffles out on a piece of wax paper without stacking. Let them cool completely before assembling.

Maple Buttercream

1. In a mixing bowl, add butter and cream cheese. Mix on medium-high until smooth and combined.
2. Add the maple extract and powdered sugar. Mix on low until just combined, then increase to medium-high and beat another minute until fluffy.
3. Transfer to a disposable piping bag with a coupler.
4. Place a waffle on a cake stand. Pipe a layer of buttercream on the top. Add another waffle. Repeat with remaining waffles — 5 waffles total.
5. Refrigerate to chill for 1–2 hours.

Butter Pecan Glaze

1. In a small skillet over medium heat, melt the butter. Add the chopped pecans and toast, stirring, until golden and fragrant, about 3 minutes. Remove from heat.
2. In a bowl, whisk together the powdered sugar, 2 tablespoons of cream, vanilla, and salt until smooth. Stir in the buttered pecans.
3. Add more cream a teaspoon at a time until the glaze pours in a slow, steady drizzle.
4. Drizzle over the chilled assembled waffle cake and serve.