To toast pecans: Preheat oven to 350°F. Spread pecans in a single layer on a sheet pan. Roast for 6-8 minutes, then cool.
To make pancakes: In a medium size mixing bowl, use a whisk to sift together flour, brown sugar, baking powder, pumpkin pie spice, cinnamon, baking soda and salt. Set aside.
In a separate bowl, whisk together buttermilk, pumpkin, oil, eggs and vanilla until fully combined.
Add the wet to the dry ingredients, plus ½ cup pecans. Mix with a large spoon or spatula until fully blended. Let stand 5 minutes.
To prepare: Heat and lightly oil a griddle or non stick frying pan over medium high heat. Use a regular size 4 ounce ice cream scoop to divide the batter pouring into pan in even size circles. Fry in batches, for about 1-2 minutes per side. Keep warm between batches. Add additional oil as needed.
To make the butter: In a medium size mixing bowl, use an electric mixer to whip together butter, maple syrup, brown sugar, cinnamon and vanilla. Place into an air tight container and chill until serving. (You can also roll into a cylinder and wrap in plastic wrap, chilling until firm. Slice and serve on pancakes)
To serve: Top with maple butter and drizzle with syrup or honey then sprinkle with reserved pecans.