In a large mixing bowl, combine warm water, granulated sugar, and instant yeast. Allow to sit for about 5 minutes until frothy.

Add pumpkin puree, melted brown butter, and milk powder to the yeast mixture, mixing until well incorporated.

Gradually add all-purpose flour, stirring until a soft dough forms. Transfer to a floured surface and knead for 5-7 minutes.

Place the kneaded dough in a greased bowl, cover with a towel, and let rise for about 1 hour until doubled.

In a separate bowl, mix brown sugar, pumpkin pie spice, and softened butter until well blended. Spread over rolled dough.

Roll the dough into a tight log shape and slice into 12 equal pieces.

Grease a baking dish and arrange the cut rolls inside, cover with a towel, and let them rise for 30-45 minutes.

Preheat your oven to 350°F. Bake the rolls for 27-30 minutes until golden brown.

Prepare frosting by beating cream cheese and brown butter until creamy, then gradually add confectioners' sugar.

Drizzle the frosting over warm rolls and serve immediately.