In a large bowl, whisk together flour, baking powder, cinnamon, ginger, nutmeg and salt; set aside.
In a separate bowl, beat together eggs and brown sugar until light and fluffy, Add pumpkin, milk, water, molasses and a 1/2 cup melted butter; beat until combined.
Gently fold wet ingredients into dry ingredients, until moist. Do not over stir the pancake batter. (Batter will be thick in consistency.)
Heat a skillet or griddle to medium, about 325 degrees. Brush the skillet or griddle with melted butter. Ladle 1/4 cupfuls of batter into the skillet or griddle; do not over crowd. Cook until the pancakes begin to bubble and the edges begin to brown, flip the pancakes over and cook for an additional 1-2 minutes more.
Serve pancakes immediately, topped with warm maple syrup and whipped cream and chopped pecans.