Preheat your waffle maker to your desired waffle shade/doneness.
In a mixing bowl combine the whole wheat pastry flour, almond flour, arrowroot, sugar, salt, baking powder, baking soda, and spices. Whisk well to combine.
In another mixing bowl combine the soy milk, vinegar, vanilla, and pumpkin puree. Whisk well.
Pour the wet mixture into the dry, and whisk. Be careful to not overmix.
Grease the top and bottom of the waffle maker, then pour the batter into the center. I used about ¼-⅓ cup of batter per side because I wanted to create rounded waffles. If using the Calphalon IntelliCrisp™ Waffle Maker you can use up to ½ cup of batter per side.
Complete with the remaining batter.
Serve with pumpkin spice syrup (recipe below), chopped pecans, and fresh sliced pear.
Tip: Keep waffles warm and crispy while you make the rest by placing them in your oven or toaster oven at 200°. You can place them directly onto the oven rack or onto an oven-safe cooling rack.