Pumpkin pie spice is easy to buy at any grocery, but if you already have the following spices in your cabinet, mix this up and put it in an empty spice jar to enjoy all season long. Combine all ingredients in a small bowl and transfer to a small jar or container to store.

In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and pumpkin pie spice. In a larger bowl, combine the brown sugar, buttermilk, pumpkin puree, eggs, and melted butter. Add the dry ingredients to the wet and stir gently with a spatula until just combined. Do not over mix and do not fret about small lumps in the batter. This is a thick batter that yields thick pancakes. Add additional buttermilk to thin the batter if you prefer.

Heat a nonstick skillet or pancake griddle to medium heat. Melt a pat of butter on the cooking surface and pour about ¼ cup batter into each pancake (I like to use a self-release scoop for easy, neat portioning) and cook pancakes for about 2-3 minutes on the first side. They’re ready to flip when bubbles form on the surface and when the outside edges start to look set and dry. Flip and cook for 1-2 minutes on the other side. Stack and slather with Whipped Maple Spice Butter or drizzle with maple syrup.

For Whipped Maple Spice Butter, in the bowl of a stand mixer, whip the softened butter, maple syrup, salt, and pumpkin pie spice until combined and fluffy.