In a large bowl, combine flour, cinnamon, ginger, nutmeg, baking powder, baking soda and salt.
In a medium bowl, combine pumpkin, sugar, egg, and oil.
Add milk and stir.
Pour into dry ingredients and mix until just combined.
Lightly oil a preheated pan or griddle over medium heat.
Pour in desired amount.
When edges begin to cook and bubbles begin to form, flip over.
Cook for an additional 30-45 seconds.
Serve with Pumpkin Spice Cream Cheese Icing.
Beat cream cheese until smooth.
Add spices until incorporated.
Add pumpkin and whip until combined.
Add powdered sugar a little at a time until smooth.
Place in fridge while you make pancakes.
Pour into a dish to dip or add to a piping bag to swirl on top.