In a small bowl, combine warm water with granulated sugar. Sprinkle the yeast over the water and let it sit until frothy, about 5 to 10 minutes.

In a large mixing bowl, whisk together flour, salt, milk powder, granulated sugar, and pumpkin puree. Pour in melted brown butter and the frothy yeast mixture, stirring until combined into a sticky dough.

Knead the dough on a floured surface for 8 to 10 minutes until smooth and elastic. Place in a greased bowl, cover, and let rise in a warm spot until doubled, about 1 hour.

While the dough rises, mix brown sugar and pumpkin pie spice in a bowl. Roll out the dough into a rectangle, spread softened butter, and sprinkle the brown sugar mixture.

Roll the dough tightly into a log and slice it into 12 equal pieces. Place cuts up in a greased baking dish.

Cover the pan and let the rolls rise for 30 to 40 minutes until doubled in size.

Preheat the oven to 375°F (190°C). Bake for 25 to 30 minutes until golden brown.

Allow cooling for 10 minutes, then frost with the brown butter cream cheese frosting.