In another bowl, whisk pumpkin purée, coconut cream, eggs, and butter until well combined. Add to dry ingredients; mix until smooth. Let batter rest 5 minutes.
Heat a large nonstick skillet over medium heat; lightly coat with vegetable oil spray. Using 2 tablespoons batter per pancake. Cook until small bubbles appear at edges, about 3-4 minutes; flip and cook 30-45 seconds more.