Combine gluten-free flour, baking powder, salt and pumpkin pie spice in a bowl.
In a separate bowl, combine the unsweetened almond milk, oil, pumpkin puree and maple syrup.
Add the liquid mixture into the dry mixture and stir until just combined. Don’t overmix.
Heat cast iron skillet or griddle over medium heat. Brush with a little coconut or avocado oil.
Pour or scoop batter onto griddle to form circles about 4 inches in diameter. Cook until bubbles appear on surface. Slide spatula under pancake and flip it over. Cook other side about 2 minutes or until golden brown.
Enjoy immediately or cool on wire rack and store in covered container in fridge for up to 5 days.