In a large mixing bowl, combine all-purpose flour, baking powder, pumpkin pie spice, and sugar. Whisk until well blended.

In a separate bowl, mix together milk, pumpkin puree, beaten egg, and vanilla extract until smooth.

Gently pour the wet mixture into the bowl of dry ingredients. Stir until just combined. Let the batter rest for about 5 minutes.

Heat a non-stick skillet over medium heat. Lightly grease the surface and wait for water to sizzle upon contact.

Using a measuring cup, pour the pancake batter onto the skillet, leaving space between each pancake. Cook until bubbles form on the surface.

Carefully flip each pancake, cooking for an additional 2 minutes until golden brown.

Transfer the pancakes to a warm plate. Serve drizzled with maple syrup or topped with whipped cream.