In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, ground cinnamon, ground nutmeg, and salt until well combined.

In a separate bowl, mix together the milk, pumpkin puree, egg, and melted butter until smooth.

Gently combine both mixtures until just blended; avoid overmixing.

Heat a non-stick skillet or griddle over medium heat. Lightly grease it if necessary.

Pour 1/4 cup of batter for each pancake, cooking until bubbles form on the surface (about 2-3 minutes). Flip and cook until golden brown on the other side—about 2 minutes more.

In a separate bowl, beat the cream cheese, powdered sugar, and vanilla extract together until smooth and creamy.

Lay each pancake flat, spread a generous layer of the cream cheese mixture on top, and roll them up tightly.

Place the roll-ups seam-side down on a serving plate, and slice them into bite-sized pieces if desired.

Serve warm with a drizzle of maple syrup or a sprinkle of powdered sugar.

Add garnishes like whipped cream or fresh fruit for an extra treat!