In a medium sized bowl, whisk together the flour, sugar, baking powder, cinnamon, ginger, cloves, and salt.
In another medium-sized bowl whisk the eggs lightly, then add the pumpkin, milk and half-and-half and whisk to blend. Add the liquid ingredients to the dry and whisk until just combined.
Heat a large skillet over medium high heat and lightly oil the pan. Add the pancake batter in ¼ cup portions, using the cup or a spoon to spread out the batter a bit (it is thick). Cook the pancakes for about 2 minutes per side until they are nicely browned and cooked through. Serve it with butter or syrup, or both - seriously both if you want a huge treat.
Notes
If you want to make these for a group in the morning, you might mix up the wet ingredients in one container, and then the dry in another, and then combine them before griddling them up in the morning.