In a large mixing bowl, whisk together 1 cup all-purpose flour, 2 teaspoons baking powder, 2 tablespoons brown sugar, 1/2 teaspoon salt, 1 teaspoon ground cinnamon, and 1/2 teaspoon pumpkin pie spice until evenly combined.

In a separate bowl, whisk together 1 cup buttermilk or whole milk, 1/2 cup pumpkin puree, 2 large eggs, and 1 teaspoon vanilla extract until smooth.

Gently pour the wet mixture into the dry ingredients and stir until just moistened; do not overmix.

Preheat a lightly greased skillet or griddle to medium heat (about 350°F).

Using a 1/4 cup measuring cup, pour batter onto the hot griddle and cook for about 4 to 5 minutes, until bubbles form.

Carefully flip the pancakes and cook for an additional 2 to 3 minutes or until golden brown.

Serve warm with maple syrup and whipped cinnamon butter.