Let's make it
In small bowl, stir cinnamon, ginger, allspice, clove and nutmeg. Makes about 2 1/2 teaspoons.
In large bowl, prepare pancake mix with 3/4 cup water as label directs; whisk in pumpkin and cinnamon mixture until smooth. Makes about 2 cups.
Heat griddle or large nonstick skillet over medium heat; spray lightly with cooking spray. In batches, pour 1/4 cup batter per pancake onto heated griddle and cook 2 minutes or until air bubbles develop and underside is an even, golden color. Flip pancakes and cook 2 minutes longer or until bottoms are golden brown. Repeat with remaining batter, spraying griddle with cooking spray as necessary. Makes 8 pancakes.
Serve pancakes topped with syrup and yogurt sprinkled with cinnamon, if desired.
Approximate nutritional values per serving (2 pancakes): 187 Calories, 1g Fat, 0g Saturated Fat, 8mg Cholesterol, 366mg Sodium, 40g Carbohydrates, 2g Fiber, 19g Sugars, 18g Added Sugars, 4g Protein