In a small mixing bowl, add your gluten-free flour, baking powder, pumpkin pie spices, and salt and stir them together.
In a large mixing bowl, add your milk, coconut oil, pumpkin puree, and maple syrup and whisk them together.
Pour your dry ingredients into your wet ingredients and stir them together till well combined. Add your chocolate chips and fold them into your batter.
Next, in a small bowl add your eggs and whisk them till they're frothy and bubbly (for about 2-3 minutes).
Add your eggs to your waffle batter and gently fold them into your batter, being careful not to over-stir the batter.
Heat your waffle maker, and spray it with non-stick spray (prior to adding waffle batter each time). Fill your waffle maker about 1/2 way full with waffle batter, adding the batter to the center of the waffle maker. Cook according to your waffle makers directions. I recommend cooking your waffles on the higher end of the dial to ensure they are done in the middle, as these waffles are thick.
Devour!
Store these waffles in an airtight container in the fridge - they taste best within the first few days of making them.