Preheat oven to 350 F.
In a small oven-safe dish combine pepitas, butter, and agave. Stir until pepitas are evenly coated. Bake for 10 minutes. Set aside.
Turn on pan to medium-high heat.
In a medium bowl mix flour, baking soda, cinnamon and sugar. In a separate bowl add pumpkin, vegetable oil, milk, vanilla and molasses. Add wet ingredients to dry and fold until moistened.
Pour batter into pan 1/4 cup at a time.
Once bubbles form on surface of pancakes, 2-3 minutes, flip. Cook until golden brown on both sides.
Sprinkle agave roasted pepitas onto pancakes for garnish.