In a large mixing bowl, whisk together the flour, brown sugar, baking powder, cinnamon, nutmeg, ginger, and salt until well combined.

In another bowl, mix the pumpkin puree, milk, egg, melted butter, and vanilla extract until smooth.

Pour the wet ingredients into the dry ingredients and stir gently until just combined. Be careful not to overmix; some lumps are okay.

Preheat a non-stick skillet or griddle over medium heat. Lightly grease with butter or cooking spray.

Pour about 1/4 cup of the batter onto the skillet for each pancake. Cook until bubbles form on the surface, about 2-3 minutes.

Flip the pancakes and cook for an additional 2-3 minutes, or until golden brown and cooked through.

Remove from the skillet and keep warm while you repeat with the remaining batter.

Serve the pancakes warm, topped with maple syrup, whipped cream, or your favorite fall toppings.