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In a large bowl, combine the pancake mix with the sugar and spices and whisk well until combined.
In a separate medium bowl, whisk the buttermilk, pumpkin puree, eggs, melted butter and vanilla extract until well combined.
Add the wet ingredients to the dry ingredients and, using a spatula, gently fold the batter until just combined (do not overmix!)
Melt some butter on a nonstick skillet set to medium-low. Add the pancakes to the hot skillet (using about ¼ cup of pancake batter per pancake at a time). Don’t crowd the pan - the pancakes will expand as they cook.
Cook the pumpkin pancakes on low heat for about 4-5 minutes until the top of the pancakes start to bubble and the bottom of the pancake and the edges start to turn a golden brown. (Note - this batter is thick so you'll likely need to cook the pancakes for slightly longer than you would a normal pancake.
Flip the pancake and cook on the other side until the pancake is completely cooked through the center and they are a nice golden brown in color.
Remove the pancakes from the heat and keep them warm while you continue to cook the rest of the pancakes with the remaining batter.
Top with a little bit of butter, and warmed pure maple syrup.