In a large mixing bowl, whisk together the dry ingredients: flour, sugar, baking powder, baking soda, salt, cinnamon, ginger, cloves, and nutmeg until evenly blended.

In a separate bowl, mix together the wet ingredients: milk, pumpkin puree, eggs, melted butter, and vanilla extract until smooth.

Gently pour the wet ingredients into the dry ingredients and stir until just combined; a few small lumps are fine.

Preheat a non-stick skillet or griddle over medium heat until hot, around 350°F (175°C), and lightly grease with butter or cooking spray.

Pour about 1/4 cup of batter onto the skillet for each pancake, shaping them slightly with the back of a measuring cup.

Cook for about 2-3 minutes until bubbles form on the surface and edges appear set before carefully flipping.

Cook the other side for 1-2 minutes until golden brown; repeat for remaining batter, greasing skillet as necessary.

Serve immediately with warm maple syrup, whipped cream, or your favorite toppings.