In a large bowl, whisk together the Bisquick, brown sugar, 0.5 teaspoon cinnamon, and all spices.

In a measuring cup, whisk together milk, eggs, vanilla, and pumpkin puree. Pour wet ingredients into the dry and stir until combined. The batter should be thin.

Heat a skillet over medium-low heat. Spray with cooking spray and pour about 1/4 cup of batter for each pancake. Cook until bubbles form on top, then flip and cook until golden.

Mix remaining 1 teaspoon cinnamon with granulated sugar in a small bowl. Optional: spread each pancake with butter. Sprinkle cinnamon sugar mixture on top and serve warm.