In a small bowl, mix together the melted butter, brown sugar, and ground cinnamon until well combined. Transfer the mixture to a small piping bag or a zip-top bag and set aside.
In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice.
In another bowl, whisk together the pumpkin puree, egg, milk, vanilla extract, and melted butter (or oil). Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix—the batter should be slightly lumpy.
Heat a non-stick skillet or griddle over medium heat and lightly grease it with butter or cooking spray.
Pour about 1/4 cup of pancake batter onto the skillet for each pancake. After a few seconds, when the batter begins to set slightly, snip a small corner off your piping bag and pipe a swirl of the cinnamon filling onto each pancake.
Cook until bubbles start to form on the surface of the pancake, then carefully flip and cook the other side until golden brown, about 2-3 minutes per side
Make the glaze: In a small bowl, beat together the softened cream cheese, powdered sugar, vanilla extract, and 1 tablespoon of milk. If the glaze is too thick, add a little more milk until it reaches your desired consistency.
Stack the pancakes on a plate and drizzle with the cream cheese glaze. You can also add an extra sprinkle of cinnamon on top for an extra kick of spice.
Serve and enjoy!
