In a large bowl, combine pumpkin, milk, melted butter, egg, and brown sugar. Whisk until well combined, and the mixture is of even consistency.
In a separate bowl, combine dry ingredients: flour, baking powder, cinnamon, ginger, nutmeg – mix well to combine.
Add dry ingredients to wet ingredients and whisk until just combined.
Heat up a griddle to medium heat, grease lightly if necessary. Use ¼ measuring cup to ladle each pancake on the griddle. Flatten them with a spatula - the pancakes should not be too thick.
Cook on one side for 3 minutes until the edges are set and the cooked side turns golden brown. Use a spatula to flatten the pancakes to make sure they are not too thick.
Flip to the other side, and cook for 2 or 3 more minutes until golden brown on the other side.
Serve pumpkin pancakes drizzled with caramel sauce and topped with chopped pecans. Alternatively, serve them with dulce de leche.