Preheat griddle or large non-stick skillet to medium heat.
In a large bowl whisk together the flour, baking powder, salt, cinnamon, ginger, and nutmeg.
In a separate medium bowl, whisk together both of the sugars, vanilla extract, pumpkin
pure, eggs, melted butter, and milk.
Pour the wet ingredients over the dry ingredients and whisk to combine. The batter will be lumpy, do not over mix.
Set the batter aside for 5 minutes. Butter your griddle or spray with non-stick cooking spray if desired. Pour out 1/3 cup of batter for each pancake and spread into a circle.
Cook each pancake for approximately 4 minutes per side.
Serve pancakes with butter, syrup, whipped cream, nuts or any other favorite toppings.
In a saucepan combine white sugar, brown sugar, all-purpose flour and cinnamon. Stir dry ingredients together.
Add vanilla extract and water. Bring to a boil, stirring occasionally.
Be really careful while boiling sugar, keep a bowl of ice water nearby just in case. As it heats squirt in a little of the black food coloring and mix in, add more until it's as dark as can be (it doesn't take much). Allow to boil for a few moments until the mixture has noticeably thickened.
Remove from heat and allow to cool enough to put into a squirt bottle (ketchup style).
You can make it the night before and warm it by dipping the squeeze bottle in a bowl of warm water. You might also have your pancake eaters create their own designs.
Decorate the pancakes with the syrup. By all means decorate the plate with extra syrup.
Serve with sausages. Sausages are creepy looking enough on their own.
