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In a medium bowl, whisk together the flour, brown sugar, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice. Set aside.
In a separate large bowl, whisk together the buttermilk, pumpkin puree, eggs, melted butter, and vanilla.
Add the dry ingredients to the wet, and mix until just combined. Let the batter rest for 10 minutes.
In a small bowl, mix together the softened butter, granulated sugar, cinnamon, and 1 ½ tbsp of the pancake batter. Transfer the mixture to a piping bag with a small corner snipped off.
Heat a large skillet over medium heat and grease with butter.
Pour ¼ cup of pancake batter into the skillet.
Using the piping bag, starting at the middle, gently swirl the cinnamon mixture into the pancake, keeping the swirl close to the center.
Cook for 3-4 minutes until bubbles appear on the surface. Reduce heat to medium-low, flip gently, and cook for another 2-3 minutes until golden and cooked through.
Repeat with remaining batter and cinnamon filling.
Serve warm with butter and maple syrup.