Heat oven to 350 degrees and coat 9X13 glass or metal pan with butter.
In a large bowl, combine flour, baking powder, salt, cinnamon, nutmeg, cloves, and ginger. Stir until blended and set aside.
In medium sauce pan, heat pumpkin, brown sugar, milk, butter, and coconut oil just over very low heat just until coconut oil is melted and brown sugar is completely dissolved.
Stir oats into pumpkin mixture and remove from heat. Let the pumpkin mixture cool until it is no longer hot to the touch. (If it is too hot the eggs will cook as soon as you stir them in so make sure that it's only warm.)
Stir eggs and vanilla into pumpkin mixture until integrated completely.
Pour pumpkin mixture into large bowl with flour mixture. Stir until flour is completely integrated into the batter. Pour batter into 9X13 pan.
Bake 25 minutes or until toothpick inserted into center comes out clean. Using a fork, poke holes over the entire surface of the pancake. Cool on cooling rack.
While pancake is cooling, combine maple syrup, remaining pumpkin puree, brown sugar, and butter in a sauce pan.
Stir over medium low heat until syrup comes to a gentle boil.
Remove from heat and pour over pancake. Cut into squares and serve immediately.
Easy Cooking Tip: You can use a food processor to grind regular oats to use vs quick cooking oats.