In a medium bowl, whisk together the all-purpose flour, sugar, baking powder, cinnamon, ground ginger, salt, nutmeg, and optional ground cloves.

In a separate bowl, whisk together the milk, pumpkin puree, and egg until thoroughly blended.

Gently fold the wet ingredients into the dry mixture using a spatula until no dry flour remains.

In a small bowl, combine softened butter, dark brown sugar, and additional cinnamon to create the cinnamon swirl mixture.

Preheat a non-stick skillet or griddle over medium heat and lightly grease it.

Pour about 1/4 cup of pancake batter onto the skillet and pipe the cinnamon swirl onto the batter.

Cook the pancakes until bubbles form on the surface and flip carefully, cooking for an additional 2-3 minutes.

Keep warm in a low oven until serving, and enjoy topped with maple syrup or fresh fruit.