In a big mixing bowl, whisk together the all-purpose flour, brown sugar, baking powder, salt, and spices — cinnamon, nutmeg, ginger and cloves. Mix dry ingredients well because the spices need to be evenly distributed throughout.

In another medium mixing bowl, stir together the milk, pumpkin puree, egg, and vegetable oil (or melted butter) until smooth and together.

Gently incorporate the wet into the dry. Gently stir together until just combined; it’s fine if the batter stays a little lumpy — this helps create the texture for your desired pancake.

Heat a lightly greased skillet or griddle over medium-high heat. When hot enough, pour about 1/4 cup batter onto cooking surface. When bubbles start to appear on the surface of the pancakes, flip them over and let the other side brown. Repeat with the remaining batter, greasing the cooking surface as needed.