Start by heating 1/2 cup of unsalted butter in a medium saucepan over medium heat. Allow it to melt and continue cooking for about 2-4 minutes, stirring occasionally, until the butter turns golden brown and develops a nutty aroma.

In a large mixing bowl, combine the cooled browned butter with 1 cup of pumpkin puree, 1/4 cup of brown sugar, 1 cup of buttermilk, 2 large eggs, and 1 teaspoon of vanilla extract. Whisk these ingredients until just combined.

In a separate bowl, whisk together 1 1/2 cups of all-purpose flour, 1 tablespoon of baking powder, 1/2 teaspoon of baking soda, 1/2 teaspoon of salt, 2 teaspoons of pumpkin pie spice, and 1 teaspoon of ground cinnamon.

Gently fold the dry ingredient mixture into the bowl of wet ingredients until just combined.

Preheat a non-stick griddle or large skillet over medium heat and lightly grease it. Pour 1/4 cup of batter onto the cooking surface for each pancake. Cook for about 1.5 minutes or until bubbles form on the surface.

Carefully flip the pancakes and cook for an additional 1.5 minutes until they are golden brown.

Stack the pancakes on a warm plate and top with cinnamon butter and maple syrup.