Whisk together the pumpkin puree, egg and melted butter.
Separately, combine the flour, baking powder, baking soda, cocoa powder, spices and sugar (if including that).
Add the dry ingredients to the pumpkin mixture and slowly add the chocolate milk a little at a time, stirring in between to avoid creating lumps.
Check the consistency of the batter and add more milk if some thinning is needed.
Grease your griddle and set to medium heat.
Pour the batter onto the griddle once hot in ¼ - ⅓ cup portions.
Cook until you begin to see bubbles forming on the top side of the pancake. Poke the edges gently to see if they have firmed up. If so, carefully flip your pancakes over and continue cooking the other side.
Serve while hot and top with your favorite syrup or even some whipped cream.