In a large bowl, beat the softened cream cheese with a hand mixer on medium speed for about 1 minute until smooth and lump-free. Add the pumpkin puree and beat again until fully combined, about 30 seconds more.

Add the eggs, milk, vanilla, and melted butter to the cream cheese mixture and whisk until everything is evenly blended. The batter will look a little loose at this point, and that is fine.

In a separate bowl, whisk together the flour, sugar, baking powder, baking soda, pumpkin pie spice, and salt. Pour the dry ingredients into the wet ingredients and stir gently with a rubber spatula until just combined. Stop as soon as the dry streaks disappear. A few small lumps are fine. Do not overmix or the pancakes will turn out tough.

Heat a large nonstick skillet or griddle over medium heat and add a small pat of butter. Let it melt and swirl to coat. Use a ladle or 1/3-cup measure to pour the batter onto the skillet, leaving about 2 inches between each pancake. Cook until bubbles form across the surface and the edges look set and no longer shiny, about 2 to 3 minutes.

Flip each pancake once and cook the second side for another 1 to 2 minutes, until the bottom is golden brown and the pancake feels firm when you gently press the center. Do not press them down with the spatula. Transfer to a plate and repeat with the remaining batter, adding more butter to the skillet as needed.

Warm the maple syrup in a small saucepan over low heat for 1 to 2 minutes or microwave it for 20 seconds. Serve the pancakes immediately with the warm syrup drizzled over the top.