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

In a separate bowl, combine softened butter with granulated sugar and ground cinnamon, blending until smooth and creamy. Stir in 1 tablespoon of the prepared pancake batter to create a light, swirly filling. Spoon the mixture into a piping bag.

Preheat a non-stick pancake pan or griddle over medium heat until hot, lightly greasing it with oil. Pour approximately 1/4 cup of pancake batter onto the pan for each pancake, then quickly pipe the cinnamon filling in a swirl pattern on top. Cook for 1-2 minutes until bubbles start to form, then add a teaspoon of water to the pan and cover for another 1-2 minutes.

In a medium bowl, beat together softened butter, powdered sugar, ground cinnamon, honey, vanilla extract, and salt until light and airy. This cinnamon butter will serve as a topping for your pancakes.

Once the pancakes are golden brown and fluffy, remove them from the pan and stack onto plates. Generously pipe the cinnamon butter on top of the pancakes.