In a large mixing bowl, whisk together the sifted flour, sugar, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt until well combined.
In a separate bowl, stir the pumpkin puree, dairy-free milk, and oil until smooth and combined.
Pour the wet mixture into the dry ingredients and gently fold everything together with a spatula until just combined. Be careful not to overmix; some lumps are okay.
Preheat a skillet or griddle over medium heat and lightly grease it with oil. When hot, spoon about 1/4 cup of batter for each pancake onto the surface.
Cook the pancakes for about 2-3 minutes until bubbles form on the surface and the edges look set, then flip carefully using a spatula.
Cook for another 2-3 minutes on the other side until golden brown and cooked through, emitting a fragrant aroma.
Transfer the cooked pancakes to a plate and keep warm while repeating with the remaining batter, greasing the pan as needed.
Serve the pancakes warm, topped with your favorite fall-inspired syrups, additional pumpkin, or a sprinkle of cinnamon if desired.
