Whisk Dry Ingredients: In a large mixing bowl, whisk together the flour, dark brown sugar, baking powder, baking soda, ground cinnamon, ginger, nutmeg, allspice, and sea salt until completely combined and free of lumps.

Whisk Wet Ingredients: In a separate medium bowl, whisk together the pure pumpkin puree, buttermilk, room-temperature eggs, melted cooled butter, and pure vanilla extract until silky and fully emulsified.

Combine & Rest the Batter: Pour the wet ingredients into the dry bowl. Gently fold with a rubber spatula just until combined and no dry pockets remain. Do NOT overmix; small lumps are totally fine. Let the batter rest undisturbed for 10 minutes on the counter to allow the baking powder and acidic buttermilk to create millions of tiny air bubbles for extreme fluffiness.

Whip the Maple Butter: While the batter rests, combine the softened butter, 2 tablespoons of pure maple syrup, cinnamon, and a tiny pinch of salt in a small bowl. Beat with a fork or hand mixer for 2 minutes until light, fluffy, and spreadable.

Griddle to Golden Perfection: Heat a cast-iron skillet or nonstick griddle over medium-low heat. Brush lightly with melted butter. Scoop 1/3-cup mounds of batter onto the hot griddle, spacing them 2 inches apart. Cook for 3-4 minutes until bubbles break on top and edges appear matte and set. Flip gently and cook for another 2 to 3 minutes until golden brown and cooked through the center.

Stack & Serve: Transfer hot pancakes to plates. Crown immediately with a generous dollop of whipped cinnamon maple butter, pour warm pure maple syrup over the edges, scatter with chopped toasted pecans, and serve piping hot!