# 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
# Method:
01 - Set the waffle iron to medium-high heat according to the manufacturer’s instructions.
02 - In a large mixing bowl, thoroughly whisk together flour, brown sugar, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves until evenly distributed.
03 - In a separate bowl, whisk together milk, pumpkin purée, eggs, vegetable oil or melted butter, and vanilla extract until the mixture is smooth and homogenous.
04 - Add the wet mixture into the dry ingredients and gently fold together until just combined; avoid overmixing to ensure optimal texture.
05 - Lightly coat the waffle iron with oil or nonstick spray. Pour approximately 1/2 cup of batter onto the preheated waffle plates and cook each batch until golden brown and crisp, about 3 to 5 minutes per batch.
06 - Place chocolate chips and coconut oil in a microwave-safe bowl; melt using 30-second intervals, stirring until glossy and smooth. Transfer melted chocolate to a piping bag or a sandwich bag with the tip snipped.
07 - Arrange the waffles on serving plates. Pipe the chocolate in a spiral over each waffle, then drag a toothpick from the center outward at regular intervals to achieve a web pattern.
08 - Present immediately, optionally finishing with powdered sugar or whipped cream if desired.
