1 teaspoon baking soda
1 cup pumpkin puree
1 egg
1 cup lemon juice
1 teaspoon pumpkin pie spice
1 teaspoon lemon zest
1 teaspoon lemon juice
1 cup margarine
1 cup brown sugar
1 teaspoon vanilla extract
1 cup chopped pecans
Preheat oven to 425 degrees F (220 degrees C). Grease and flour two 9-inch round baking pans.
In a large bowl, combine pumpkin puree, egg, lemon juice and pumpkin pie spice. Mix well and shape into 1/4 inch rounds. Place rounds onto the prepared baking pans.
Bake in preheated oven for 30 minutes, or until golden brown.
In a large bowl, mix margarine, brown sugar, vanilla extract, pecans and lemon zest. Mix well and sprinkle evenly over pancakes.
Bake in preheated oven for 40 minutes, or until golden brown.