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.