In the bowl of a high speed blender or food processor, combine the pumpkin puree, eggs, vanilla extract, soaked and drained dates, and coconut milk. Blend thoroughly until the mixture is completely smooth. Set the blended wet ingredients aside.

Sift the coconut flour, ground cinnamon, pumpkin pie spice, baking soda, and sea salt into a large mixing bowl. This helps distribute the leavening agents and spices evenly and removes any lumps from the coconut flour.

Slowly pour the blended wet ingredients from Step 1 into the bowl with the sifted dry ingredients from Step 2. Gently mix together until just combined, being careful to remove most of the coconut flour clumps but not to overmix. The batter will be somewhat thick.

Heat a large frying pan or griddle over medium-low heat and grease it well with coconut oil or ghee. Using a 1/4 cup measure, pour batter onto the pan, shaping it into pancakes. Cook each pancake until the first side is deep golden brown, about 2–3 minutes, then flip and cook the second side for another 2–3 minutes. Repeat with remaining batter, re-greasing the pan as needed. I like to let the pancakes cook gently over lower heat to make sure they cook through without burning.

Transfer the cooked pancakes to a wire rack and allow them to cool for 10–15 minutes before serving. Top with grassfed butter or ghee and pure maple syrup if desired. The pancakes can be stored in an airtight container in the refrigerator for up to one week.