In a large bowl, whisk together the dry ingredients: flour, brown sugar, baking powder, cinnamon, ginger, allspice, and salt.

In a separate medium bowl, combine the wet ingredients: milk, pumpkin puree, egg, vegetable oil, and vanilla extract. Whisk until smooth and well blended.

Pour the wet ingredients into the dry ingredients and stir just until combined. Be careful not to overmix! A few small lumps are perfectly fine and will help your pancakes stay fluffy.

Heat a lightly oiled griddle or frying pan over medium heat. For best results, test if your pan is ready by sprinkling a few drops of water on it - they should dance and sizzle.

For each pancake, pour approximately ¼ cup of batter onto the griddle. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.

Flip carefully with a spatula and cook the other side until golden brown, about 1-2 minutes more.

Transfer to a warm plate and continue with the remaining batter.

Serve hot with your favorite toppings like maple syrup, whipped cream, or chopped nuts.