In a mixing bowl, whisk together the dry ingredients: flour, brown sugar, baking powder, cinnamon, nutmeg, and salt.

In another bowl, combine the wet ingredients: pumpkin puree, milk, egg, and melted butter.

Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix; some lumps are okay.

Heat a griddle or frying pan over medium heat and lightly grease with butter.

Pour about 1/4 cup of batter onto the griddle for each pancake.

Cook until bubbles form on the surface and the edges look set, about 3-4 minutes.

Flip the pancakes and cook for another 2-3 minutes until golden brown.

Repeat with the remaining batter, adding more butter to the pan as needed.

Serve warm with maple syrup, whipped cream, or your favorite toppings.