Instructions

1. Preheat oven to 400° F. Grease an 8x8 baking dish with 1 tablespoon butter.
2. Combine the filling ingredients until it resembles a course sand. Set aside.
3. Stir together the flour, brown sugar, baking powder, salt, and pumpkin pie spice in a bowl. Create a well in the center and pour in the buttermilk, pumpkin, and 2 tablespoons melted butter. Use a fork to pull everything together until a soft, sticky dough forms.
4. Place the dough on a floured surface and knead 12-14 times. Pat into a ball and let rest 10 minutes. Use your fingers and palms of hands to press the dough into a 10x14 inch rectangle. Make sure to keep the surface under the dough floured.
5. Spread 2 tablespoons softened butter on the dough, leaving 1/4 inch all around the edges. Spread the filling evenly over the butter. Roll up starting from the shortest side. If the dough sticks to the surface, use a butter knife to gently loosen it and to push more flour under the roll.
6. Use unflavored dental floss to cut the log into 9 even slices. Place the rolls in the prepared pan.
7. Melt the remaining butter and drizzle it slowly over the rolls. Bake for 22 minutes. Remove and let cool for 5-10 minutes.
8. Stir together the frosting ingredients, except the nuts. Spread on the rolls and sprinkle with nuts, if desired. Store in the refrigerator in a sealed container.