Step 1: Combine rolled oats, pumpkin puree, milk, egg, maple syrup (or brown sugar), baking powder, pumpkin pie spice, and salt in a blender. Blend until the mixture is completely smooth and no oat chunks remain, scraping down the sides as needed.
Step 2: Heat a lightly greased non-stick pan or griddle over medium heat. You can test the heat by sprinkling a few drops of water; they should sizzle and evaporate quickly.
Step 3: Pour approximately 1/4 cup of batter per pancake onto the hot griddle. Cook for 2-3 minutes per side, or until bubbles form on the surface and the edges look set, and the bottom is golden brown.
Step 4: Flip the pancakes carefully and cook for another 1-2 minutes until the other side is also golden brown and the pancake is cooked through.
Step 5: Transfer cooked pancakes to a plate and serve immediately, or keep them warm in a low oven while you cook the remaining batter.
Step 6: Serve hot with your favorite toppings such as extra maple syrup, whipped cream, fresh fruit, or chopped nuts.