1. Preheat your waffle iron according to the manufacturer’s directions. I use a medium-low setting (number 2) on my waffle maker. If your waffle iron isn’t nonstick, coat it with your preferred nonstick spray or oil.
2. Melt the butter. I prefer to place this in a microwave-safe bowl and microwave in 20-second increments, stirring between each increment, until melted. This can also be done in a saucepan over medium-low to medium heat, stirring frequently, until melted.
3. In a large bowl, whisk together the melted butter, sugar, and pumpkin purée. Add the eggs and water. Whisk again until smooth.
4. Stir in the flour, pumpkin pie spice, baking powder, baking soda, and salt until just combined.
5. Fold in pecans, if using.
6. Cook the waffles. Divide the batter (if needed) and pour into the preheated waffle iron. Cook until golden brown and cooked through, about 4–6 minutes. Actual cook time may vary depending on your waffle maker.
7. Serve waffles warm with maple syrup.

Storage: Let waffles cool completely. Store in an airtight container in the fridge for up to 3 days or freeze for up to 2 months. Reheat in a microwave, toaster, or oven until warm.