In a large mixing bowl, combine 2 cups flour, yeast, sugar, salt, and pumpkin spice.

1. Warm the milk until just warm to the touch. Stir in pumpkin puree and softened butter.
2. Add the milk mixture and egg to the dry ingredients, mixing until combined.
3. Gradually add remaining flour until a soft dough forms. Knead for 6–8 minutes until smooth and elastic.
4. Place dough in a greased bowl, cover, and let rise in a warm place for about 1 hour, or until doubled in size.
5. Roll dough into a large rectangle. Spread softened butter evenly over the surface.
6. Mix brown sugar and cinnamon, then sprinkle evenly over the buttered dough.
7. Roll dough tightly from the long side and cut into 12 even rolls.
8. Place rolls in a greased baking dish, cover, and let rise for 30–45 minutes.
9. Preheat oven to 350°F (175°C) and bake for 20–25 minutes, until golden brown.
10. For frosting: Beat cream cheese, butter, powdered sugar, and vanilla until smooth. Spread over warm rolls before serving.