Preheat electric nonstick griddle to about 325 degrees.

Prepare cream cheese glaze, and set aside so it is ready to be poured on the piping hot pancakes.

Transfer the mixture to a disposable piping bag or a plastic baggie, and snip off the end.

Prepare the pumpkin pancake batter.

In a large bowl, combine flour, sugar, baking powder, baking soda, cinnamon, and salt and whisk together.

In a medium bowl, combine remaining ingredients and mix well.

Add wet ingredients to dry ingredients and stir just until combined.

Pour onto the hot griddle using a 1/4 cup measuring cup.

Let the pancakes cook for about one minute; they will start to set up just slightly.

Then use the piping bag to gently swirl the cinnamon mixture into the pancakes.

Important note: You want to use the tip of the bag to push slightly into the batter so the cinnamon mixture is swirled into the batter, not just on top of the pancake.

Keep the swirl close to the center of the batter so the mixture doesn't melt off the side of the pancakes.

After about eight minutes, or when the edges start to look done, use a wide spatula sprayed with nonstick cooking spray to flip the pancakes.

Cook for about five more minutes, and then serve.

Between batches, remove any butter and sugar left behind by carefully cleaning the hot griddle with damp paper towels.