Mix pancake mix and 1 tsp. pumpkin spice in a large bowl. Mix 2/3 cup milk, 2 eggs, pumpkin puree, and 1 tsp. vanilla in a medium bowl. Incorporate wet ingredients into flour and stir to combine.

Grease a large skillet and heat over medium. Pour pancake batter into skillet by 1/3 cupfuls. Cook pancakes about 2 minutes, or until edges are done, then flip and cook for another minute.

Grease a 9 x 13 baking dish with cooking spray. Spread cream cheese on each pancake, then cut each pancake in half. Sandwich pancake halves together and place cut-side down into the baking dish.

In a large bowl, beat 6 eggs. Add 1 1/2 cups milk, heavy cream, sugar, and 1 tbsp. vanilla. Pour mixture over pancakes and cover with plastic wrap. Refrigerate for 2 hours.

Heat oven to 350º and remove baking dish from fridge. In a small bowl, mix flour, brown sugar, and 1/2 tsp pumpkin spice. Cut in cold butter and sprinkle mixture on top of pancakes.

Bake pancake bake in the oven for 1 hour, or until topping is golden brown and pancake bake is set. Serve.