Combine flour, brown sugar, baking powder, spices, and salt in a large bowl.
In a small bowl, stir together egg, vanilla, pumpkin, milk, and vegetable oil until well mixed.
Add the wet ingredients to the dry, stirring just until all the dry ingredients are moist and mixed in. The batter will be thick and lumpy.
Just before eating, top pancakes with whipped cream "stripes" and a sprinkling of nutmeg. Note: The whipped cream stripes melt quickly on hot pancakes, so they won’t last long. But then, neither will the pancakes!
Makes 12 pancakes.