In a bowl combine the milk, oil, egg, pumpkin puree, pumpkin pie spice, brown sugar, and yeast. Add the flour and stir until combined. Knead for 3 minutes until you have an elastic and smooth dough. Cover with a cloth and let it rise for 45 minutes.
Gently punch the dough and transfer to a floured surface. With the help of a rolling pin, roll out the dough until you have a 16x12 inch rectangle.
Combine the dry ingredients for the filling (brown sugar, cinnamon, and pumpkin spice) in a bowl and set aside.
Melt and spread the butter on top of the dough. Next, you'll sprinkle the dry ingredients over the dough as well. Roll the dough into a log and with a knife cut out 12 rolls.
Transfer the rolls to a baking dish and cover. Let them rise for 30 minutes.
Preheat the oven to 350 degrees. Place the rolls in the oven and bake for 35 minutes.
Optional: Make a simple icing by whisking 1 cup confectioners’ sugar, 2–3 Tablespoons milk, and 1/2 teaspoon pure vanilla extract together in a bowl. Add milk if you’d like a thinner icing or confectionary sugar for a thicker icing.Note: These rolls can be frozen. Once you're ready for freshly baked rolls, remove them from the freezer and place them in the oven. Bake for 45 minutes.
Find it online: https://livelaughrowe.com/pumpkin-cinnamon-rolls-recipe/