Cinnamon Butter

1. In a large bowl with a handheld mixer or a stand mixer, blend the butter until light and fluffy, 2-3 minutes.
2. Sift in the cinnamon and powdered sugar followed by the pinch of salt and mix on medium high speed for 2-3 minutes until combined, scraping down the sides of the bowl as needed.
3. If you're planning on piping it on top, put a Wilton 1M or Ateco 869 tip in a pastry bag and fill the bag with the butter. Set aside.
4. If you want to make squares of butter, spread the butter on a piece of parchment until it's about 1/4 inch thick and top with another piece of parchment. Chill. Once it's hardened use a bench scraper or knife to cut out little squares. Squares of butter can chill until ready to use.

Pumpkin Pancakes

1. In a large bowl whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves.
2. In a separate bowl, whisk together the pumpkin puree, buttermilk, egg, brown sugar, sugar, and oil.
3. Slowly add the flour mixture to the wet mixture and whisk just until combined. Small lumps are okay.
4. Heat a skillet over medium heat. Coat the pan with butter and use a large 2 tbsp cookie scoop to scoop a generous amount of batter onto the warm pan. To make larger pancakes add another scoop on top and use the back of the scoop to help it spread out further.
5. Cook for about 2-3 minutes until the edges start to set and lift away from the pan and a few small bubbles appear on the surface of the pancake. Flip and cook for another 2-3 minutes. 
6. Repeat this process, including coating the pan with butter, each time until all pancakes are ready. You may need to adjust the heat if your pan gets too hot or the outsides of the pancakes will get done while the insides still need more time.
7. Add pancakes to plate and top with either a piped swirl or square of cinnamon butter.