In the bowl of a stand mixer, combine 2 cups of all-purpose flour and the yeast; set aside.
In a medium saucepan set over medium-low heat, combine the pumpkin, water, dry milk, butter, brown sugar, honey, salt, cinnamon, and pumpkin pie spice. Heat until warm, about 120 degrees.
Add the pumpkin mixture and eggs to flour/yeast. Beat on low for 30 seconds, then turn speed to medium-high and beat for 3 minutes. Switch to the dough hook attachment, then turn speed on low, gradually add the remaining flour. Knead the dough for 3 minutes or until a soft and tacky dough forms.
Shape the dough into a ball. Place in a lightly buttered bowl, turning once to grease the surface. Cover with plastic wrap and allow to rise in a warm place until double in size, about 1 - 1 1/2 hours.
Punch the dough down. Turn the dough out onto a lightly floured surface and divide into thirds. Cover the dough and allow it to rest for 10 minutes.
Roll each ball of dough into a 12-inch circle. In a small bowl, mix the ingredients for the filling together. Spread over the three circles. Using a pizza cutter or pastry wheel, cut each circle into 12 wedges. Then cut a 1/2-inch slit into the top (wide end) of each wedge. To shape the rolls, begin at wide end of each wedge and roll toward the point. Place point sides down on parchment lined baking sheets (I like to do 24 rolls on a half sheet pan and 12 on a quarter sheet pan).
Cover with plastic wrap and allow the rolls to rise in a warm place until almost double in size, about 30-45 minutes (I find that turning my oven on to 200 degrees, letting it reach that temperature, then turning it off is the perfect environment for this last step- just make sure it's off, and leave the door cracked. Remove the rolls before preheating your oven).
Preheat oven to 375 degrees. Uncover and bake the rolls for 14-18 minutes or until golden brown on top. Brush the tops of the hot rolls with melted butter, serve warm.