In a large bowl, whisk together 1 cup of all-purpose flour, 1 tablespoon baking powder, 1 teaspoon baking soda, 2 tablespoons sugar, 1 teaspoon ground cinnamon, and 1 teaspoon pumpkin pie spice until well blended. Make a well in the center, and add 1 egg, 1 cup of milk, 1 cup of pumpkin purée, 2 tablespoons vegetable oil, and 1 teaspoon vanilla bean paste. Mix gently until just combined; the batter should be a bit lumpy.

In a separate bowl, combine 2 tablespoons softened butter, 2 tablespoons granulated sugar, and 1 teaspoon ground cinnamon, along with 1 tablespoon of the pancake batter. Stir until smooth. Transfer this mixture into a piping bag or a plastic bag for easy swirling.

Heat a non-stick pancake pan or griddle over medium heat for about 2 minutes. Scoop 1/4 cup of the pumpkin pancake batter onto the pan. Quickly pipe the cinnamon sugar swirl over the batter. Cook for 1-2 minutes until bubbles form, then add a teaspoon of water to the pan and cover to steam for another 1-2 minutes.

While cooking, prepare the cinnamon butter by beating together 1/2 cup softened butter, 1 cup powdered sugar, 2 teaspoons ground cinnamon, 2 tablespoons honey, and a pinch of sea salt until fluffy and well-combined.

Once pancakes are done, stack them while warm and top generously with cinnamon butter. Optionally serve with maple syrup or fresh fruit.