Heat cook surface to medium and spray with non stick spray.
In a medium bowl, whisk together the dry ingredients:
flour, sugar, brown sugar, cocoa powder, baking powder, pumpkin pie spice, and salt.
Add the wet ingredients: milk, pumpkin puree, egg, and vegetable oil and mix to combine.
Scoop onto preheated cooking surface and cook until edges are firm and bubbles begin to form on top. Usually this occurs within 2-3 minutes. Flip and cook additional 2-3 minutes until pancakes are done.
Serve immediately sprinkled with powdered sugar, and your favorite Vermont Maple Syrup.
original recipe can be found here. recipe has been modified for Vermont Roots, Inc.