In a medium bowl add the dry ingredients (almond flour, stevia, pumpkin spice, cinnamon, and baking powdeand whisk.
Add pumpkin puree and eggs, continue whisking until homogenous, the result should be a liquid batter, but not runny.
Preheat a griddle or nonstick skillet to medium heat, spray with oil and using a ⅓ measuring cup pour batter, let it cook until the pancake has bubbles and flip, cook the other side for about 2 minutes and remove.
Repeat the process until you have utilized all the batter.
Serve warm and with your favorite toppings.