In a mixing bowl, whisk together all-purpose flour, baking powder, baking soda, sugar, ground cinnamon, and pumpkin pie spice. Create a well in the center and add a beaten egg, milk, pumpkin purée, vegetable oil, and vanilla bean paste. Mix gently until just combined.

In a separate bowl, blend softened unsalted butter, granulated sugar, and ground cinnamon until smooth. Mix in a tablespoon of pancake batter, then transfer into a piping bag or a ziplock bag.

Preheat a non-stick frying pan or griddle over medium heat and lightly grease with oil. Scoop pancake batter onto the heated surface and pipe a swirl of the cinnamon mixture on top. Cover and steam pancakes for 1-2 minutes.

In a mixing bowl, combine softened unsalted butter, powdered sugar, honey, ground cinnamon, and sea salt. Mix with an electric mixer for about 2-3 minutes until creamy.

Once pancakes are golden brown, stack them warm on plates. Pipe or dollop the creamy cinnamon butter on top and serve immediately with warm syrup or fresh fruit.