First, make the cinnamon swirl by whisking all ingredients together. Place in fridge to cool slightly.
In a large bowl, whisk flour, sugar, baking powder, baking soda, salt, and spices together until combined. In a medium bowl whisk butter, and pumpkin puree together. Add buttermilk, eggs, and vanilla. Whisk together until smooth.
Add wet ingredients to the dry ingredients and gently fold together, just until combined. Do not overmix! Its okay if a few lumps remain.
Grab cinnamon swirl mixture and whisk again to combine any butter that may have separated from the sugar. Spoon into a quart-sized plastic storage bag and seal shut.
Place nonstick skillet onto stove and heat over low heat. Place a pat of butter in pan. Once melted, spoon about 1/2 cup of batter into skillet and swirl to spread it out. Grab cinnamon swirl bag and cut the tip of a corner. Squeeze cinnamon in a swirl design within the pancake batter in the skillet, being careful not to make the swirl too tight or too close to the edge. Otherwise, the swirl will blend together or leak out of the pancake.
Cook pancake until bubbles appear on the surface of the pancake. This could take between 5-8 minutes since we're cooking on low. That's okay! Once the bubbles appear, flip the pancake ever so swiftly so the swirl doesn't go everywhere. Cook for another 2 minutes or until the cinnamon swirl caramelizes but doesn't burn. Without using a utensil, flip pancake upside down onto a plate to remove from skillet. Repeat with the rest of the batter.
Once the pancakes are done, create the cream cheese icing. To do this, add butter and cream cheese to a large microwave-safe bowl and microwave for 30 seconds. Remove from oven and whisk to melt the rest of the butter (if it's still slightly solid). Add powdered sugar and vanilla and whisk together until smooth. If too thick, add a little milk or cream to help it drizzle from the fork/spoon. Drizzle over pancakes and serve immediately.
Cinnamon swirl and icing recipe adapted from Life in the Lofthouse