In a mixing bowl, whisk together 2 eggs, 1 cup of pure pumpkin puree, 1 cup of milk, 2 tablespoons of melted butter, and 1 teaspoon of vanilla extract until smooth.

In a separate bowl, mix 1 cup of flour, 2 tablespoons of brown sugar, ¼ teaspoon of salt, 1 teaspoon of ground cinnamon, ½ teaspoon of nutmeg, ¼ teaspoon of cloves, and ¼ teaspoon of ginger until blended.

Gradually add the dry mixture to the wet ingredients, stirring gently. Let the batter rest for 5 minutes.

Preheat a non-stick skillet over medium heat for about 2 minutes, then grease lightly.

Pour about ¼ cup of batter into the skillet, tilting to spread. Cook for 1-2 minutes.

Using a spatula, flip the crepe and cook for an additional minute.

Transfer cooked crepes to a warm plate, stacking them neatly and covering to keep warm.

Spread Nutella on each warm crepe, adding toppings as desired.