In a large bowl, whisk together flour, brown sugar, baking powder, baking soda, salt, and pumpkin pie spice.

In a separate medium bowl, combine pumpkin puree, milk, egg, melted butter, and vanilla extract until smooth.

Pour the wet ingredients into the dry ingredients and stir until just combined; do not overmix.

Gently fold in the chocolate chips.

Preheat a non-stick griddle or skillet over medium heat and lightly grease with butter or oil.

Pour 1/4 cup of batter per pancake onto the griddle.

Cook until bubbles form on the surface and edges are set, approximately 2 to 3 minutes.

Flip and cook the other side until golden brown, about 1 to 2 minutes.

Serve immediately while warm.