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In a medium bowl, whisk together flour, baking powder, baking soda, salt, and pumpkin pie spice.
In another bowl, whisk together eggs, pumpkin puree, brown sugar, maple syrup, vanilla, buttermilk, and melted butter until smooth.
Add the dry ingredients to the wet and stir gently until just combined. Some small lumps are okay — it's best not to overmix.
Let the batter sit for 5-10 minutes. This gives the leavening a head start and makes pancakes slightly puffier.
Heat a nonstick pan or griddle over medium heat with butter and oil. Pour about ¼ cup batter per pancake. Cook 2-3 minutes until bubbles form and edges look set, then flip and cook another 1-2 minutes.
Stack the pancakes, top with your cinnamon butter and drizzle with maple syrup.