For the pumpkin spice: 

1. Put all the spices together in a small bowl and then mix them all together with a spoon.
2. Store them in a tightly sealed jar.

For the batter:

1. Start making the pumpkin puree: preheat the oven to 200°C and line an oven tray with baking paper. Cut your pumpkin lengthwise (from the stem down). Place the halves on a baking tray with the convex side up. Bake the pumpkin in the oven for 30 minutes. Afterwards, allow the pumpkin to cool a little and then scoop out the seeds using a spoon. Afterwards, you can scoop out the rest of your pumpkin. 
2. Place the oatmeal in the blender and grind it into flour. 
3. Add in the rest of the ingredients and blend to make a smooth batter. 
4. Heat some vegetable oil or liquid margarine in your pan and fry about 50 ml of batter for each pancake. I find the best way to do this is transfer the batter into a measuring cup and then pour 50 ml into the pan for each pancake. 
5. Optional: top with salted caramel and/or pecans