Whisk flours, baking powder, salt and pumpkin pie spice in a bowl and set aside.

In a large bowl, whisk the brown sugar, egg, milk, oil and pumpkin puree until combined.

Mix the flour ingredients into the wet ingredients, stirring or whisking until just combined.

Using a ¼ or ⅓ measuring cup, pour the batter onto a greased skillet or griddle set at medium-low heat. Cook on one side until bubbles evenly form, then flip and cook on the other side until golden brown.

In a small saucepan, combine the brown sugar, butter and salt. Bring to a simmer and cook for 3 minutes, whisking frequently. Add the cream and cook for an additional minute, whisking constantly. Off the heat, fold in the chopped pecans and serve immediately. This sauce will firm up as it cools. If you need to keep it warm I suggest keeping it on the stove over very low heat (whisking occasionally), or in a double boiler.