In a large mixing bowl, combine all the dry ingredients: flour, sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. Whisk until well blended.

In a separate bowl, blend together pumpkin puree, milk, egg, and melted butter until smooth. Ensure there are no lumps.

Pour the wet mixture into the bowl with the dry ingredients. Gently stir until just combined; avoid overmixing.

Heat a non-stick skillet over medium heat, adding a small amount of melted butter to coat the surface.

Pour about 0.25 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface, about 2-3 minutes.

Carefully flip the pancakes and cook for an additional 1-2 minutes until golden brown. Check for doneness by pressing lightly in the center.

Transfer pancakes to a plate and keep warm. Repeat until all batter is used.

Stack the pancakes and serve with whipped cream and maple syrup.