In a large bowl, whisk together flours, sugar, baking powder, pumpkin pie spice, cinnamon, and salt.
In a separate medium bowl, whisk together buttermilk, pumpkin puree, melted butter, and egg until well combined.
Fold the wet mixture into the dry mixture until just combined. Batter will be pretty thick.
In a lightly buttered skillet or on a griddle, pour about ⅓ cup of batter for each pancake. Cook for about 3 minutes, until bubbles start forming on the surface. Flip and cook for another 3 minutes until golden brown.
Serve with maple or pumpkin butter.