To prepare the pancakes:

1. In a large mixing bowl, whisk together the butter, milk, pumpkin puree, egg, vanilla extract, and sugar until well combined. Add the dry ingredients and stir together with a spoon or spatula until combined, but still a bit lumpy. Do not overmix and allow the batter to rest while you preheat your pan.
2. Heat a griddle to medium (325 degrees) and stir the batter once more. Wrap 1 tablespoon butter in a napkin or paper towel and use it to lightly grease your griddle. Spoon 1/3 cup scoops of batter onto the griddle and gently smooth each out into a 5” circle. Cook until bubbles barely appear on the edge and center of the pancake and the edges no longer look glossy. Flip the pancakes and cook and additional 2 minutes, or until the bottoms are golden brown. Serve with cinnamon butter and maple syrup.

To prepare the cinnamon butter:

1. In a large bowl or the bowl of a stand mixer, cream the butter on medium speed until slightly pale, about 1-2 minutes. Add the powdered sugar and cinnamon and stir until combined. Store in a covered container prior to use.