for the pumpkin dough
3 1/2 cups bread flour (I used all-purpose)
1/4 cup granulated sugar
1/4 cup tightly packed brown sugar (preferably dark)
1 Tablespoon instant dry yeast
1 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon allspice
3 ounces (that's 3/4 of a stick) unsalted butter, room temperature butter and cut into bits
2/3 cup whole milk (I used buttermilk)
1 room temperature egg
2/3 cup pumpkin pureé

for the spiced filling
3/4 cup tightly packed brown sugar (light or dark)
1/4 cup granulated sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon salt
2 ounces unsalted butter, melted and divided

for the cream cheese icing
2 ounces of cream cheese (that's about 4 Tablespoons)
3 Tablespoons well-shaken buttermilk
1 1/4 cups confectioners' sugar