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

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

Pour the wet ingredients into the dry ingredients and gently fold them together. Be careful not to overmix; a few lumps are okay. Let the batter rest for about 5 minutes.

Heat a non-stick skillet or griddle over medium heat and add a small amount of butter or oil to coat the surface.

Pour about 1/4 cup of batter for each pancake onto the skillet. 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 on the other side. Adjust the heat as necessary to prevent burning.

Repeat with the remaining batter, adding more butter or oil to the skillet as needed. Keep the pancakes warm in a low oven if desired.

Serve the pancakes warm with your favorite toppings such as maple syrup, whipped cream, or toasted pecans.