Preheat a griddle and spray it with spray coconut oil.

In a large bowl, stir the pumpkin puree, whole milk, egg, oil, and vinegar.

In another bowl, whisk together the flour, brown sugar, baking powder, baking soda, allspice, cinnamon, ginger, and salt. Then slowly stir the flour mixture into the pumpkin mixture. Mix until just combined. Don't over beat the batter.

Pour about 4 Tablespoons of batter for each pancake onto the hot griddle. With the back of a spoon, lightly flatten each pancake. Cook until the batter bubbles in the center of the pancake and then flip them over. Cook for another 2 minutes or until golden brown. Repeat until all the batter has been used. Serve immediately with pure maple syrup and chopped pecans.