In a medium bowl whisk the dry ingredients (almond flour, Gentle Sweet, pumpkin spice, cinnamon, and baking powder).
Add pumpkin puree and eggs.
Continue whisking until homogenous. The result should be a liquid batter but not runny.
Preheat a griddle or nonstick skillet to medium heat, spray with oil.
Using a ⅓ measuring cup, pour batter into skillet.
Let it cook until the pancake has bubbles.
Flip and cook the other side for about 2 minutes and remove.
Repeat the process until you have used all the batter.
Serve warm and with your favorite toppings.