In a medium bowl, combine the dry ingredients: flour, brown sugar, baking powder, salt, cinnamon, ginger, nutmeg, and allspice. Whisk to combine and break up any brown sugar lumps, and set aside.
In a large bowl, combine the wet ingredients: milk, melted butter, eggs, and pumpkin purée, and whisk thoroughly to combine. Add the dry mixture to the wet mixture, and whisk just until smooth.
Preheat oven to 200ºF, and preheat a griddle or skillet (cast iron is ideal) over medium-low heat. When hot (see note below), add 1/4 cup of pancake batter. When bubbles form on the surface and the edges begin to dry out, flip the pancake and cook on the other side for another minute or two, until golden brown. Place the pancake in the oven to stay warm, and repeat with the remaining batter. Serve hot, with butter and maple syrup, and enjoy!
— There is an easy test to see if your skillet is hot enough. Get your fingers wet with water, and flick some droplets onto the surface of the skillet. If the drops just sit there, it is not hot enough. If they immediately disappear, the skillet is too hot. If they sizzle and dance, you are ready to cook!
— You will likely need to adjust the stove as you cook the pancakes. If they are browning too quickly, turn the stove down. If they are too pale and taking too long, turn the stove up.
— You don’t need much, if any, oil to cook pancakes. We pour about 1/2 teaspoon of vegetable oil in a cast iron pan, then use a paper towel to wipe it over the surface of the pan, creating a very thin coating. For a crisper exterior, feel free to use more oil, or try butter for extra richness.