Preheat cast iron skillet over medium heat.
In a large mixing bowl or measuring cup, combine eggs, milk, pumpkin, and maple syrup and stir well.
Add salt, baing soda, and pumpkin pie spice and stir.
Slowly pour in flour, stirring just until combined.
Drop a spoonful of coconut oil onto hot skillet and swirl to cover the pan.
Pour batter out onto prepared skillet, about 1/3 cup per each pancake or to desired size.
Cook until small bubbles form and pancakes are lightly golden, flip gently.
Continue to cook an additional 2-3 minutes or until light brown.
Remove to a plate and serve immediately with butter and maple syrup.
