Pre-heat waffle iron.

Combine brown sugar and cornstarch in a large bowl. Whisk together to break apart the cornstarch. Add flour, baking powder, salt, cinnamon, ground cloves, and ground nutmeg and stir to combine.

Separate the egg yolks and whites into two separate bowls. Add the pumpkin and milk to the egg yolks; whisk to blend well. Add the oil; whisk to blend and set aside.

Whip the egg whites with a hand mixer on high until stiff peaks form, 1-1 1/2 minutes. Set aside.

Add the pumpkin mixture to the dry ingredients and mix them together until just combined. Gently fold in the egg whites until blended. Pour batter into greased waffle iron and cook until crisp.

In a small saucepan, combine the sugar, corn syrup, and water. Bring it to a boil over medium heat and cook, stirring often, until thickened, about 2 minutes. Remove from the heat, and stir in the evaporated milk, vanilla, and cinnamon.