In a large bowl, whisk together the pureed pumpkin, eggs, vanilla (if using), ground cinnamon (if using), pumpkin pie blend (if using), and maple syrup (if using) until the mixture is smooth and well combined.

Heat a large skillet over medium heat. Once hot, grease the surface with non-stick spray or butter to prevent sticking. I find butter adds a nice flavor to the pancakes, so I like to use a small pat of it here.

Drop the pancake batter from Step 1 by the spoonful onto the prepared skillet. Let each pancake cook for 2-3 minutes, or until the bottoms are nicely browned. Flip and cook for another 2-3 minutes on the other side, making sure both sides are browned and the pancakes are cooked through.

Transfer the cooked pancakes to a plate and serve immediately. Top with additional maple syrup if desired. For a special touch, I love adding a drizzle of warm maple syrup before serving.