Fall Sheet Pan Pumpkin Spice Pancakes

1. Preheat oven to 425F and line a large baking sheet with parchment paper. 2. To make the topping, mix the sugar, cinnamon, nutmeg, and chopped pecans, if using, together. Set aside. 3. Whisk together the melted butter, milk, egg, pumpkin puree, baking powder, salt, sugar, and cinnamon until smooth. 4. Add the flour, and mix until just combined. Don’t over mix the batter, it should still have some lumps. It’s best if the batter can rest for 30 minutes and up-to overnight. It makes them a bit more fluffy. 5. Pour the batter into the prepared baking sheet and sprinkle the cinnamon sugar topping evenly over it. 6. Bake for 16-22 minutes until slightly risen and fully cooked in the center. 7. Remove from the oven and allow to cool just slightly before slicing and serving. You can slide it onto a cutting board for easy cutting. 8. Serve with butter and maple syrup.