In a small bowl, whisk together the flour, baking powder, salt, cinnamon and nutmeg.
In a large bowl, beat your eggs lightly. Mix in the pumpkin puree. Add the flour mixture, Asiago cheese, rosemary and pepper and stir until JUST combined - do not over mix.
Add just enough oil to coat the bottom of your large, heavy skillet. Heat on medium and once hot, drop in the batter by the heaping tablespoonful (don't overcrowd the pan). Cook them 2 minutes per side. Transfer to a paper towel lined plate and cook your second batch.
Optional: sprinkle and serve them with some Fluer de Sel or Maldon salt.
Notes
Serve with some Greek yogurt or on their own.FYI: The 1.5 cups of pumpkin puree is almost exactly one can of pumpkin puree (it's a little bit less than a whole can).Recipe adapted from Cenntenial Kitchen Magazine.