Whip spiced maple butter: In a small bowl, beat softened butter, 2 tablespoons maple syrup, 1/4 teaspoon cinnamon, and a pinch of salt with a hand mixer or fork until light, fluffy, and creamy. Set aside at room temperature.

Whisk pumpkin custard: In a wide shallow baking dish or pie plate, vigorously whisk together eggs, pumpkin puree, half-and-half, brown sugar, cinnamon, pumpkin pie spice, vanilla extract, and salt until completely smooth without any egg streaks.

Soak brioche slices: Place 2 to 3 slices of brioche into the custard at a time. Let soak for 20 to 30 seconds per side so the bread absorbs the flavorful custard deep into its crumb without turning soggy.

Griddle in foaming butter: Heat 1 tablespoon of butter in a large non-stick skillet or cast-iron griddle over medium heat until foaming and fragrant. Add soaked brioche slices without overcrowding.

Cook until caramelized: Cook undisturbed for 3 to 4 minutes on the first side until deeply golden-brown and caramelized. Flip with a wide spatula and cook the other side for another 2 to 3 minutes until puffed, golden, and cooked through to the center.

Stack & serve warm: Transfer hot french toast to plates. Top immediately with a generous dollop of whipped spiced maple butter, dust lightly with powdered sugar, drizzle warm amber maple syrup generously over top, and enjoy immediately!