In a medium mixing bowl, combine the flour, baking powder, pumpkin pie spice blend and salt. Stir until blended.
In a larger mixing bowl, combine the milk, pumpkin purée, egg, maple syrup, melted butter and vanilla extract. Whisk until completely blended.
Pour the dry ingredients into the wet ingredients and stir until the dry ingredients are completely incorporated. Fold in the chocolate chips, if using.
Heat a nonstick griddle over medium-low heat. Melt butter on the surface or spray with cooking oil spray.
Pour 1/3 cup of the batter into the hot griddle. Cook for 2-3 minutes, until small bubbles start to form on the top and the edges firm up. Flip the pancake and cook for another 1-2 minutes until the pancake is cooked through.
Serve immediately with maple syrup.