Preheat your waffle iron according to the manufacturer's guidelines, adjusting for your desired level of browning.

In a large bowl, whisk the eggs and granulated sugar until they are thoroughly combined. Add the pumpkin puree, whole milk, and vanilla extract, mixing until the mixture is smooth and well-blended.

In a separate bowl, combine the all-purpose flour, baking powder, pumpkin pie spice, ground cinnamon, and fine sea salt. Gradually incorporate the dry mixture into the wet ingredients, stirring just until moistened. Gently whisk in the melted butter until it is just blended into the batter. The mixture will have some lumps—avoid over-mixing.

Lightly coat the waffle iron plates with nonstick cooking spray. Pour about 1/3 cup of batter onto the center of the preheated and greased waffle iron. The quantity may vary depending on your waffle iron’s capacity, with Belgian-style waffle makers requiring a larger amount of batter. Cook each waffle for approximately 4 minutes, or until golden and crisp.

Repeat the process with the remaining batter. Serve hot, topped with maple syrup or your choice of waffle toppings.