In a large bowl, mix together flour, brown sugar, baking powder, baking soda, salt, cinnamon, ginger and nutmeg.
In a large measuring cup or medium bowl, add milk, pumpkin puree and egg and beat lightly. Add liquid to the flour mixture and stir just until the ingredients are blended together. The batter should be lumpy.
Heat a griddle or fry pan/skillet, brush pan with oil and add 1/3 cup of the batter into the pan. Cook for 2-3 minutes, you will see bubbles starting to form on top of the pancake. Carefully flip the pancake and cook another minute. Transfer pancake to a serving platter. Cook the remaining batter and add vegetable oil as needed.
Serve with maple syrup, walnuts, pumpkin seeds, bananas or fruit of your choice.
