In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, sugar, ground cinnamon, and pumpkin pie spice until well combined. Create a well in the center, then add the egg, milk, pumpkin purée, vegetable oil, and vanilla bean paste. Stir gently until just combined, ensuring you don’t overmix.

In a separate bowl, combine the softened butter, sugar, and ground cinnamon to form a creamy mixture. Add one tablespoon of the pancake batter into the cinnamon mixture and stir well. Transfer this to a piping bag.

Heat a non-stick pancake pan over medium heat and lightly grease it with butter. Pour approximately 1/4 cup of pancake batter onto the pan for each pancake. Pipe a swirl of the cinnamon sugar mixture on top. Cook until bubbles form on the surface, about 1 to 2 minutes, then add a teaspoon of water to the pan, cover, and steam for 1 to 2 minutes.

Prepare the cinnamon butter by beating together the softened butter, powdered sugar, ground cinnamon, honey, vanilla, and sea salt until creamy.

Once all pancakes are golden brown, stack them on a warm plate and dollop cinnamon butter on top. Serve immediately.