In a large bowl, combine flour, sugar, baking powder, baking soda, cinnamon, and salt and whisk together. In a medium bowl, combine remaining ingredients and mix well. Add wet ingredients to dry ingredients and stir just until combined.
Preheat electric nonstick griddle to about 325 degrees.
Prepare cream cheese glaze, and set aside so it is ready to be poured on the piping hot pancakes.
Prepare the cinnamon swirl mixture by stirring together softened butter, dark brown sugar, and cinnamon. Transfer the mixture to a disposable piping bag or a plastic baggie, and snip off the end.
Prepare the pumpkin pancake batter and pour it onto the hot griddle using a 1/4 cup measuring cup.
Let the pancakes cook for about one minute; they will start to set up just slightly. Then use the piping bag to gently swirl the cinnamon mixture into the pancakes. Important note: You want to use the tip of the bag to push slightly into the batter so the cinnamon mixture is swirled into the batter, not just on top of the pancake. Keep the swirl close to the center of the batter so the mixture doesn’t melt off the side of the pancakes.
After about eight minutes, or when the edges start to look done, use a wide spatula sprayed with nonstick cooking spray to flip the pancakes. They will take on this gorgeous golden color.
Cook for about five more minutes, and then serve to your lucky family. Between batches, remove any butter and sugar left behind by carefully cleaning the hot griddle with damp paper towels.
Serve with hot maple syrup, or the perfect cream cheese glaze.
To make Cream Cheese Glaze: In the bowl of a stand mixer, beat cream cheese, vanilla and powdered sugar together until well combined. Add heavy cream and mix. If mixture is too thick, add a splash of milk to get to a pourable consistency.