Your only concern with the butter in your pumpkin waffles is that it should be fresh and unsalted. Whether it’s an everyday variety, handmade, or European style, it will provide much-needed fat and moisture to the final product.
Even though the exact type isn’t that important, I still vascillate between a few brands. My general preference is for Straus’s Organic European Style. It’s made in an old-fashioned 1950’s butter churn and has 85% butterfat content plus extremely low moisture levels. Because of the low moisture content, it doesn’t burn as quickly as other butters. And, really, by the transitive property of marketing, if special butter = special waffles, then special waffles = the person eating the waffles is awesome. So why not spend an extra $1 or two on butter in the fancy blue package?