Combine Dark Brown Sugar (2/3 cup), Ground Cinnamon (1/4 teaspoon), Lemon (1), 1 Tbsp of juice from the Pumpkin Purée (1 can), Ground Cloves (1/8 teaspoon), and Honey (1/4 cup) in a medium heavy-duty saucepan. Bring to a boil over medium-high heat, reduce heat to low. Cook, frequently stirring, for 20 minutes or until thickened.
When pumpkin butter is done cooking, transfer to a bowl and set aside, or refrigerate if not eating waffles right away.
In a large bowl, combine the Gluten-Free All-Purpose Flour (1 1/4 cup), Ground Cloves (1/8 teaspoon), Brown Sugar (2 tablespoon), Ground Cinnamon (1 1/2 teaspoon), Ground Ginger (1/2 teaspoon), Baking Soda (1/4 teaspoon), Baking Powder (1 teaspoon), Kosher Salt (1/4 teaspoon), and Ground Nutmeg (1/8 teaspoon) together.
In a small bowl, whisk the Large Egg (2), Buttermilk (1 cup), Whole Milk (1/4 cup), Canned Pumpkin Purée (1/2 cup), Vanilla Extract (1 teaspoon), and Unsalted Butter (2 tablespoon). Stir wet ingredients into the dry ingredients just until moistened.
Preheat waffle iron. Add about 1/3 cup of batter to the center of each waffle iron section without spreading out, this will give round waffles. Close iron, and cook as directed by the manufacturer, until golden brown and crisp on the outside and tender on the inside.
Serve with Butter (to taste), Maple Syrup (to taste), and warm pumpkin butter.