Beat egg until fluffy. Beat in remaining wet ingredients. (milk, oil, pumpkin) Set aside. In separate bowl whisk dry ingredients (flour, sugar, salt, baking powder, cinnamon and pumpkin pie spice) until thoroughly combined.
Pour wet ingredients into dry ingredients and gently stir until smooth.
Grease griddle with nonstick cooking spray, vegetable oil or butter.
Pour batter by 1/4 or 1/3 cup scoop onto griddle. Cook pancakes until puffed and dry around edge and bubbles form and pop on top of the pancakes. Turn and cook on the other side until golden brown.
Stack on plate and cover with towel or aluminum foil to keep warm while cooking remaining batter.
My family generally makes a double batch of this recipe to feed two adults and three hungry kids.