In a large bowl, whisk together gluten-free flour blend, baking powder, baking soda, ground cinnamon, ginger, nutmeg, allspice, cloves and salt. Set aside.
In a medium bowl, stir together almond milk, pumpkin puree, granulated sugar, vegetable oil, apple cider vinegar, and vanilla extract until combined.
Pour the wet ingredients into the dry ingredients. Stir to combine. Let batter rest for 5 minutes.
Preheat a non-stick griddle over medium-low heat. Lightly grease the pan, wiping away any excess oil.
Use a ¼ cup measuring cup to scoop batter onto the griddle. Cook a few pancakes at a time so that you do not overcrowd the pan.
Cook for 2-3 minutes, until there are bubbles on the surface of the pancake and it is no longer shiny.
Carefully flip the pancake and cook an additional 2-3 minutes, or until cooked through. Repeat with remaining batter.
Serve immediately with pure maple syrup, vegan butter, and toasted pecans.