In a large bowl combine the flour, pumpkin pie spice, sugar, baking powder and salt. Stir together to combine and set aside.

In another large bowl, whisk together the almond milk, pumpkin, coconut oil and egg.

Add the dry ingredients into the wet ingredients and stir until everything is just combined, being careful not to over mix.

Fold the chocolate chips into the mixture.

Heat a griddle or large non-stick skillet to medium low heat. Coat the pan with cooking spray. Drop ¼ cup of batter onto heated skillet. Cook on the first side until the edges begin to bubble, about 2 minutes. Carefully flip pancake over cook for another 2-3 minutes or until golden brown. Continue this process to make the rest of the pancakes making sure to lightly spray or butter the pan between each pancake to ensure they do not stick.

Serve the pancakes immediately with maple syrup and butter if desired.