In a large mixing bowl, stir together the flour, 1 TBSP pumpkin pie spice, baking powder, baking soda, and salt. Set aside.
In another mixing bowl, whisk together the buttermilk, pumpkin puree, oil, brown sugar, and egg until combined.
Pour the wet ingredients into the dry ingredients and stir until just combined. (Do not overmix.)
Place a large skillet over medium-high heat. Add 2 tablespoons of butter (and some non-stick spray if you like) to the skillet. Once the butter is melted, pour in about 3/4 cup of pancake batter. Cook for 3-4 minutes until bubble form. Then flip and cook for another 2-3 minutes. Repeat with the remaining batter.
Add the butter, brown sugar, and pumpkin pie spice to a mixing bowl. Stir together until completely combined. Spread over warm pancakes or toast!
Nutrition is for pancakes only.
If you don't have buttermilk on hand, you can make sour milk instead. Combine 1 1/4 cups of regular milk with 1 tablespoon lemon juice or white vinegar. Stir and let sit for 5 minutes before using. The acid from the milk + baking soda will make your pancakes fluffy. If you only have regular milk available, that's okay to use too.