In a large mixing bowl, whisk flour, sugar, salt, pumpkin pie spice, ground cinnamon, baking powder, baking soda, and salt. Set aside
Melt 3 tablespoons of butter in a medium-sized microwave-safe bowl. Whisk in eggs, pumpkin purée, and sour cream or yogurt.
Gently fold the pumpkin mixture into the flour mixture until just combined. You do not want to over-mix the batter.
Let the batter sit for five minutes while you heat up your skillet. (The batter is ready when it looks puffy with small bubbles forming).
In a large skillet, over medium-low heat, melt the remaining 1 tablespoon of butter.
Once the butter starts to bubble, scoop 1/3 cup of the batter into the skillet. Flatten slightly with a soft silicone spatula or flipper.
Cook on low heat for 3 to 4 minutes on each side (or when the edges of the pancake start to brown). Flip and repeat on the other side.
Keep pancakes warm in an oven set to 200° F while you finish cooking the rest.
Serve with crushed pecans and whipped cream or maple syrup.