Pumpkin Cinnamon Roll Pancakes

In a small bowl, add the brown sugar, softened butter, and cinnamon, then stir with a spoon until smooth and fully combined.
Let the mixture sit at room temperature for about 10 minutes, until it firms up into a spreadable, pipeable consistency. It will be very thin at first — if it's still runny, it won't hold its shape when piped, so give it the full 10 minutes before using.
Transfer the mixture to a piping bag, squeeze bottle, or ziplock bag with a small corner snipped off, then set aside at room temperature until ready to use.

In a medium saucepan over medium heat, add the butter, then let it melt completely. Continue cooking, swirling the pan occasionally, for 4 to 5 minutes, until the butter foams, then turns golden brown with small brown flecks at the bottom of the pan and smells nutty. Remove from the heat immediately and let cool slightly.
In a large mixing bowl, add the powdered sugar, cream cheese, browned butter, and maple syrup, then whisk by hand until smooth and creamy.

In a large mixing bowl, add the flour, baking powder, baking soda, and salt, then whisk by hand until well combined.
Add the eggs, melted butter, brown sugar, vanilla extract, buttermilk, pumpkin puree, and pumpkin pie spice to the same bowl, then whisk just until combined, being careful not to overmix.

Heat a griddle or nonstick skillet over medium heat.
Pour about 1/4 cup of batter onto the griddle for each pancake, then let it cook for 2 to 3 minutes before piping the cinnamon sugar filling in a spiral over the top.
If needed, cook the bottom for another minute or until golden brown. Then flip and cook for another 2 to 3 minutes, until golden brown and caramelized.
Repeat with the remaining batter and filling, then stack the pancakes, drizzle with the cream cheese icing, then enjoy!