Combine the dry ingredients in a large bowl: flour, baking powder, baking soda, sugar, cinnamon, and pumpkin pie spice.

In a separate bowl, mix wet ingredients: egg, milk, pumpkin purée, vegetable oil, and vanilla. Fold into dry ingredients until just combined.

Prepare the cinnamon swirl by mixing softened butter, granulated sugar, and ground cinnamon. Thin with a tablespoon of pancake batter.

Heat a non-stick pan over medium heat and grease. Pour about 1/4 cup of batter onto the pan.

When bubbles appear, swirl the cinnamon mixture on top and cook until edges are set.

Add a teaspoon of water to the pan, cover, and steam for extra fluffiness.

For the cinnamon butter, beat together softened butter, powdered sugar, cinnamon, honey, vanilla, and salt until smooth.

Serve pancakes with generous amounts of warm cinnamon butter on top.