Make the maple butter: In a small bowl, whip softened butter, maple syrup, ground cinnamon, and a pinch of salt with a fork or hand mixer for 2 minutes until light, fluffy, and spreadable. Set aside at room temperature.

In a large mixing bowl, whisk together the flour, brown sugar, baking powder, baking soda, cinnamon, ginger, nutmeg, allspice, and salt until evenly combined.

In a separate medium bowl, whisk together the pumpkin purée, buttermilk, eggs, melted butter, and vanilla extract until completely smooth.

Pour the wet mixture into the dry ingredients. Using a rubber spatula, fold gently just until combined and no flour streaks remain. Do not overmix; the batter should be thick and slightly lumpy. Let the batter rest for 8 to 10 minutes. This resting time activates the leaveners for maximum puffiness.

Heat a heavy cast iron griddle or nonstick skillet over medium-low heat. Brush lightly with 1 teaspoon of melted butter.

Scoop 1/3 cup of batter per pancake onto the hot griddle, gently spreading into a 4-inch circle with the back of the scoop if needed.

Cook for 2.5 to 3 minutes, until bubbles form and gently pop on the surface and the bottom is a deep, gorgeous golden-brown.

Carefully flip with a thin spatula and cook for an additional 2 minutes on the second side until puffed and cooked through the center.

Stack warm pancakes on plates, crown each stack with a generous scoop of whipped cinnamon maple butter and toasted pecans, and drizzle with warm amber maple syrup.