In a large mixing bowl, add the milk, pumpkin puree, egg, and vanilla. Whisk until combined.
In a separate medium mixing bowl, add the flour, brown sugar, baking powder, and pumpkin pie spice.
Then add the dry ingredients to the wet ingredients
Mix just until the flour is just barely combined and there are a few lumps still remaining. Be careful not to over-mix or pancakes may not be as fluffy.
Heat a non-stick skillet over medium heat and grease it with cooking spray or a little butter.
Pour a ¼ cup of the batter into the heated skillet. Fit 2 or 3 in pan if possible.
Cook for 2-3 minutes until the bottom is turned light brown and bubbles appear in the batter
With a spatula, flip each pancake and cook for an additional 2 minutes.
Remove from skillet place on a plate.
Repeat with additional batter.
Serve topped with butter, whipped cream, and/or maple syrup.