Mix together pumpkin puree, nut milk, maple syrup, egg and coconut oil.
In a separate bowl, mix together almond flour, tapioca flour, baking powder and pumpkin spice.
Add the dry ingredients to the wet and fold together.
Heat a skillet to medium heat.
Using a 1/4 cup measurement scoop batter onto greased skillet.
Cook until edges are set and bubbles come through.
Flip and cook another 30 seconds to a minute.
Serve with melted coconut or nut butter and any other toppings of choice.