In a large bowl, combine the flour, brown sugar, baking powder and salt. Whisk the egg, milk, pumpkin and butter; stir into dry ingredients until blended. Fold in pecans.  (The batter will be runny like pancake batter.  For my waffle Iron I needed 1 1/4 cup waffle batter.  I usually use 1 cup with other waffle batters)

Bake in a preheated waffle iron according to manufacturer’s directions until golden brown.

Meanwhile, in a small saucepan, combine cranberries and syrup. Cook over medium heat until berries pop, about 10 minutes. Transfer to a small bowl; cool slightly. Beat in butter until blended.

Serve waffles with maple cranberry butter and syrup if desired. Refrigerate or freeze leftover butter. Makes 5 Belgian sized waffles and 1  cup butter.