Step 1: In a large mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, cloves, salt, and brown sugar until well combined.
Step 2: In a medium bowl, combine the pumpkin puree, milk, egg, molasses, and melted butter. Whisk until the mixture is completely smooth.
Step 3: Pour the wet ingredients into the dry ingredients. Use a spatula to gently fold the mixture together until just combined. Do not overmix; lumps are okay.
Step 4: Preheat a non-stick griddle or large skillet over medium-low heat and lightly grease with butter or cooking spray.
Step 5: Scoop about 1/4 cup of batter per pancake onto the griddle. Cook for 2-3 minutes until bubbles form on the surface and the edges appear dry.
Step 6: Carefully flip the pancakes and cook for an additional 1-2 minutes on the other side until golden brown and cooked through.
Step 7: Serve the pumpkin gingerbread pancakes warm with maple syrup, butter, or whipped cream.