To make the cinnamon butter, combine unsalted butter, cinnamon, salt, honey, and powdered sugar. Mix together until smooth and set aside.

In a large mixing bowl, add the all purpose flour, baking powder, baking soda, and salt. Whisk together.

Now add the egg, melted butter, brown sugar, vanilla extract, buttermilk, pumpkin puree, and pumpkin pie spice.

Combine together until you have a smooth pancake batter consistency.

Heat a non-stick pan over medium heat for a few minutes, just until hot. Reduce the heat slightly before starting to cook the pancakes. When you add butter or oil to the pan, if it starts to brown too much, that means the pan is too hot and should let it cool.

Once the pan is at the right heat, spray with oil or coat in butter and drop about 1/3 cup of batter. You could add more or less depending on what size you want them to be. Give it about 2 to 3 minutes on the first side. A few bubbles should start to form on the top. That's when it's ready to flip. Let both sides turn golden before taking off the pan. Continue this process until batter is all used.

Serve warm with maple syrup, powdered sugar, and a dollop of the cinnamon butter on top.