Whisk together flour, brown sugar, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice in a large mixing bowl.

Add canned pumpkin, buttermilk, the egg, and oil to the dry ingredients. Whisk together until smooth. Batter will be thick.

Scoop ¼ cup of batter for each pancake and pour onto the hot griddle. Cook until you see a few bubbles form. Because the batter is thicker, you won’t see as many bubbles as regular pancakes. When the sides start to cook, flip the pancakes.

Ensure the pancakes are cooked through before removing from heat (they will take longer because they’re thicker).

While the pancakes cook, whip the softened butter and add 1 tsp of cinnamon. Mix together.

Serve pancakes warm with fresh cinnamon butter and syrup.