Step 1: Prepare the Pancake Batter - In a mixing bowl, whisk together the all-purpose flour, baking powder, salt, and granulated sugar. In a separate bowl, combine the pumpkin puree, milk, and egg. Gradually add the wet ingredients to the dry ingredients and whisk until just combined. Be careful not to overmix, as this can result in tough pancakes.

Step 2: Make the Cinnamon Swirl - In a small bowl, mix together the cinnamon and granulated sugar. Transfer the mixture into a piping bag or a plastic ziplock bag. If using a ziplock bag, snip off a small corner to create a makeshift piping bag. Set aside.

Step 3: Cook the Pancakes - Heat a large non-stick skillet or griddle over medium heat. Grease the surface with vegetable oil or melted butter. Pour 1/4 cup of the pancake batter onto the hot skillet and quickly squeeze a swirl of the cinnamon-sugar mixture on top of the pancake. Cook until bubbles form on the surface and the edges look set, then carefully flip the pancake and cook for another 1-2 minutes, or until golden brown. Repeat with the remaining batter and cinnamon swirl mixture, greasing the skillet between each pancake.

Step 4: Glaze and Serve - In a small saucepan, warm the maple syrup over low heat. Once the pancakes are cooked, stack them on a serving plate. Drizzle the warm maple syrup glaze over the top of the pancake stack. Optionally, garnish with a pat of butter and a sprinkle of cinnamon. Serve immediately and enjoy!