In a small bowl, combine flour, baking powder, salt, and pumpkin pie spice. Set aside.
In a large bowl, whisk together pumpkin puree, almond milk, vanilla, melted coconut oil, and coconut sugar until well combined.
Add dry ingredients to wet and whisk until just combined.
Heat a large skillet over medium heat and coat with non-stick cooking spray.
Pour about 1/4 cup of batter onto the heated skillet and wait until bubbles start to form on the outer edges before flipping. Cook for an additional 1-2 minutes.
Top your pancakes with granola butter, maple butter, almond butter, yogurt, and pumpkin seeds for a delightful breakfast treat.