In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, 1 tablespoon granulated sugar, 1 teaspoon ground cinnamon, and 1/2 teaspoon pumpkin spice blend. Make a well in the center and add the egg, milk, pumpkin purée, vegetable oil, and 1 teaspoon vanilla bean paste. Mix until just combined, taking care not to overmix for fluffy pancakes. Set the batter aside.

In a medium bowl, combine 4 tablespoons softened unsalted butter, 1/4 cup granulated sugar, and 2 teaspoons ground cinnamon. Add 1 tablespoon of the prepared pancake batter from Step 1 and mix until smooth. Transfer the cinnamon sugar swirl mixture to a piping bag and snip off the tip. Set aside until ready to use.

Heat a pancake pan over medium heat for 5 minutes and lightly grease the surface with a bit of unsalted butter. Once the butter has melted, scoop about 1/4 cup of the pancake batter (from Step 1) onto the pan for each pancake. Immediately pipe the cinnamon sugar swirl (from Step 2) over the surface. Cook until small bubbles form, about 1-2 minutes. Add a small teaspoon of water to the edge of the pan and quickly cover with a lid to steam the pancakes for another 1-2 minutes, which cooks them through without flipping and preserves the swirl design. Repeat with the remaining batter, buttering the pan between batches. Set cooked pancakes aside. I like to let freshly cooked pancakes rest on a wire rack for a moment to keep them from getting soggy.

Beat together 1/2 cup softened unsalted butter, 1/3 cup powdered sugar, 1 1/2 teaspoons ground cinnamon, 2 tablespoons honey, 1/2 teaspoon vanilla bean paste, and 1/16 teaspoon sea salt in a mixing bowl until smooth and fluffy. Transfer the cinnamon butter to a piping bag fitted with a star tip. For an extra touch, I sometimes add a little extra honey for more shine and sweetness.

Pipe the cinnamon butter (from Step 4) on top of the warm pancakes (from Step 3) before serving. Enjoy your beautiful, swirl-topped pumpkin pancakes while they're fresh and warm!