Creating Pumpkin Cinnamon Roll Pancakes is straightforward when you follow these easy steps:

1. Mix Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, ground cinnamon, and salt until well combined.

2. Combine Wet Ingredients: In another bowl, mix the buttermilk, egg, pumpkin puree, and vanilla extract. Add the melted butter and stir until everything is well blended.

3. Combine Mixtures: Gently fold the wet ingredients into the dry ingredients. Stir until just combined; small lumps are okay. Do not overmix.

4. Prepare the Cinnamon Swirl: In a small bowl, combine the brown sugar, ground cinnamon, and softened butter. Mix until smooth.

5. Heat the Griddle: Preheat a non-stick skillet or griddle over medium heat. Lightly grease with cooking spray or butter.

6. Cook the Pancakes: Pour about ¼ cup of pancake batter onto the heated skillet. Using a spoon, swirl the cinnamon mixture over the pancake batter in a spiral pattern.

7. Flip the Pancakes: Cook until bubbles form on the surface, about 2-3 minutes. Carefully flip and cook until golden brown on the other side, an additional 1-2 minutes.

8. Repeat: Continue with the remaining batter and cinnamon swirl until all pancakes are cooked.

9. Make Cream Cheese Frosting (optional): In a medium bowl, beat the softened cream cheese until smooth. Slowly add the powdered sugar, mixing well. Pour in the milk and vanilla, blending until creamy and smooth.

10. Serve Immediately: Stack the pancakes on plates, drizzle with maple syrup or cream cheese frosting, and enjoy!