For the Dough
1 cup canned pumpkin or squash
2 large eggs
2 tablespoons to 1/4 cup lukewarm water*
1/4 cup soft butter
2 1/2 cups unbleached all-purpose flour
1 3/4 cups King Arthur White Whole Wheat Flour
1/4 cup nonfat dry milk
1 tablespoon pumpkin pie spice
3 tablespoons brown sugar, light or dark
1 1/2 teaspoons salt
2 teaspoons Red Star Quick Rise Yeast or instant yeast

*Adjust the amount of water by the time of year or your climate. For summer, or in a humid environment, use the lesser amount of water. In winter, or in a dry climate, use the greater amount. It's always best to start with the lesser amount; you can always add more. (I needed the full 1/4 cup in my rolls).

For the Filling
3 tablespoons unsalted butter, melted
2/3 cup light brown sugar, packed
1 tablespoon pumpkin pie spice
1/2 cup chopped pecans

For the Frosting
4 ounces cream cheese, softened
4 tablespoons unsalted butter, softened
1/4 cup pure maple syrup (I used Grade A)
1/2 cup confectioners’ sugar, sifted (see recipe notes)
1/2 teaspoon pumpkin pie spice