In a large bowl, whisk together the almond flour, cinnamon, nutmeg, ginger, baking powder, and salt. In a separate large bowl, whisk together the eggs, pumpkin, and coconut sugar. Pour the wet ingredients into the flour mixture and stir to combine thoroughly.

Melt about 1 tablespoon of butter or coconut oil in a large skillet over medium heat. (Use a cast-iron skillet if you have one.) Portion the batter by scant ¼-cupfuls into the pan, spreading the batter out slightly into pancake shapes with the measuring cup. Cook pancakes over medium-low heat for 3-4 minutes per side. Repeat the process, adding more butter or oil to the pan as needed, until all of the batter has been used.