In a large mixing bowl, combine the pumpkin puree, eggs, and milk. Whisk until smooth. Add in the vanilla extract, ground cinnamon, ground nutmeg, ground ginger, salt, and brown sugar if using. Whisk again until well combined. Let the batter sit for a few minutes.

Preheat a large skillet or griddle over medium heat. Add about a tablespoon of butter or oil to coat the surface evenly.

Dip each slice of bread into the pumpkin batter, ensuring each side is thoroughly coated.

Place the soaked bread slices onto the hot skillet. Cook for approximately 3–4 minutes on one side until golden brown before flipping.

Stack two slices on a plate and drizzle generously with maple syrup. Optionally sprinkle powdered sugar and add chopped nuts.

Store any leftover pumpkin batter in the refrigerator for up to two days, stirring before using again.