In a bowl of an electric mixer using the paddle attachment, add the warm milk, yeast, sugar, salt, pumpkin pie spice, butter, eggs, vanilla and pumpkin and mix on low speed until well blended.

On low speed, add 4 cups of the flour until a thick, sticky dough begins to form.

Once the dough gets too thick to mix, transfer the dough to a work surface that has been floured with some of the remaining ½ cup of flour.

Using a dough cutter, fold the dough over onto itself to knead it, adding only enough of the remaining flour if it gets too sticky.

Continue kneading the dough until a soft dough forms.

Spray a large bowl with non-stick cooking spray. Place dough into the bowl and flip it over so the greased side is facing up.

Cover the bowl with plastic wrap and place it in a warm place to rise until it doubles in size, approximately 2 hours.

In a large bowl, combine all the filling ingredients except the 2 tablespoons softened butter until well blended. The mixture will be crumbly.

On a floured work surface, roll out the dough into an 18 by 18 inch square.

Using a pastry brush, lightly brush the 2 tablespoons softened butter all over the dough.

Scatter the filling all over the dough and, using a rolling pin, gently roll over the dough so the filling adheres to it.

Starting at one end, tightly roll up the square into a tight spiral, pinching the edges together.

Line 2 large sheet pans with parchment paper.

Using a dough cutter, cut the spiral in half crosswise and cut each half in half again. You should have 4 smaller spirals.

Cut 3 equal size rolls from each spiral forming a total of 12 rolls.

Place 6 rolls onto each prepared sheet pan.

Cover each sheet pan lightly with plastic wrap and allow rolls to rise in a warm place for approximately 45 minutes or until doubled in size.

While the rolls are rising, preheat the oven to 350° Fahrenheit.

In the bowl of an electric mixer, using the whip attachment, beat the softened cream cheese on medium speed until it becomes very creamy.

Add the confectioners’ sugar and vanilla and beat on medium speed until a smooth icing forms.

Remove the plastic wrap from the rolls and bake for approximately 28-30 minutes or until they are nice and brown on top. Do not worry if some of the filling oozes out.

Allow the rolls to cool for approximately 30 seconds, and then, using an offset spatula, spread each with some of the cream cheese icing.

Sprinkle some of the chopped pecans over the icing on each roll.

Allow the rolls to cool completely.

The rolls are best eaten on the first day they are made. The rolls can be covered and kept in the refrigerator for up to 5 days. Warm the rolls up before serving.