In a large saucepan, combine the buttermilk, vegetable oil and brown sugar. Heat until hot but not boiling. Be very careful not to over cook. Then, remove the pan from the stove and allow it to cool until the mixture is warm to the touch. Sprinkle the yeast over the surface of the liquid and allow it to sit for 5 minutes.

Once yeast has proofed, stir in the pumpkin puree until combined.

Combine 2 cups of the flour with the pumpkin pie spice. Add it into the saucepan and stir until it just comes together. Cover the saucepan with a dish towel and set in a warm place free of any drafts for 1 hour. *see note.

After 1 hour, the mixture should be very puffy and at least doubled in size. Combine the remaining 1/2 cup flour with the baking powder, baking soda, and salt and sprinkle over the dough. Mix until well combined. Add additional flour, as needed, in order to just barely handle the dough without it sticking to your hands.

Preheat the oven to 375 degrees F. Heavily grease two 8 inch cake pans with butter.

Turn out the dough onto a floured surface and press it into a rectangular shape. Use additional flour if it is still too sticky. Roll the dough into a large rectangle that's about 3/4 inch thick.

Drizzle the melted butter over the dough and spread it all over the surface of the dough.

In a small bowl, mix together the brown sugar, granulated sugar, and pumpkin pie spice. Sprinkle this mixture all over the surface of the dough, covering all the melted butter. Add the sweetened pumpkin seeds in a thin layer.

Roll the dough into a large log and pinch the end seam to seal. Use a sharp knife to cut the log in half, one for each cake pan. Cut each log into 6-9 pieces, depending on how tall you want your cinnamon rolls and place them in the buttered cake pans. Loosely cover with towel and allow to rise for 20 minutes.

Bake in preheated oven until the rolls are nice and golden brown around the edges, about 15 to 18 minutes.

In the bowl of your stand mixer with the paddle attachment, cream together the cream cheeses and butter until light and fluffy, about 5 minutes. Add the sugar and vanilla, then blend until smooth. Then with additional vanilla or milk, if desired.

Frost the rolls when they come out of the oven so that they are hot and the frosting will partially melt.