In a large bowl combine the flour, sugar, baking powder, salt, cinnamon, cloves and nutmeg. Whisk in the milk and the egg. Whisk in the pumpkin and vanilla until smooth.
Butter a large skillet and warm over medium heat. Pour about a ¼ cup of the batter into the skillet for each pancake.
Cook for about 1 to 2 minutes per side or until golden brown and cooked through. Serve warm with Maple Cream Cheese Syrup or your favorite syrup.
For the syrup: in a small saucepan, begin heating the cheese over medium-low heat, whisking until smooth. Whisk in the milk and syrup and cook, whisking frequently, for about 3 minutes, or until smooth. Serve warm over pancakes.