Whisk together all-purpose flour, baking powder, baking soda, pumpkin pie spice, and fine sea salt in a medium bowl.

In another bowl, combine pure pumpkin purée, brown sugar, whole milk, large egg, and vegetable oil; whisk until smooth.

Slowly pour the wet ingredients into the dry ingredients, folding gently until just combined.

Preheat a non-stick skillet over medium heat and lightly grease it.

Pour 1/4 cup of batter onto the skillet, cooking until edges dry and bubbles form, then flip and cook until golden.

Stack pancakes on a plate and serve hot with maple syrup, whipped cream, or pumpkin butter.