Mix the ground cinnamon and sugar together. Fold into the mascarpone cheese until well-combined and refrigerate until ready to serve. Sift together the flour, sugar, baking powder, salt, cloves, and nutmeg into a large mixing bowl. In a separate bowl, stir the beaten egg, melted butter, milk, pumpkin, and vanilla until well-combined. Fold the wet ingredients into the dry ingredients until just combined (batter will be lumpy). Heat a nonstick skillet over medium-high heat and lightly coat with oil or cooking spray. Pour the batter to form approximately three-inch pancakes and cook for about one and a half minutes per side, turning when the bottom browns and bubbles appear on the surface. Cook the pancakes in batches of one or two, adding more oil as needed to prevent sticking. Pancakes can be kept shingled in a warm oven (200ºF) for up to 30 minutes. Top each stack with a dollop of the cinnamon sugar mascarpone cheese before serving.
