In a large bowl, combine milk, pumpkin puree, egg and brown sugar. Using an electric blender, whisk until the mixture is of even consistency.
In another medium bowl, combine all purpose flour, baking powder, brown sugar, cinnamon and ginger.
Combine wet ingredients with dry ingredients and whisk until combined evenly.
Heat a lightly oiled griddle or frying pan over medium high heat.
Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake.
When they are brown on both sides, take them off the griddle and serve hot.