In small saucepan, heat milk and 2 tablespoons butter, just until warm and butter is almost melted, stirring constantly.
In large mixer bowl, combine pumpkin, sugar, nutmeg, pumpkin pie spice, and salt.
Add milk mixture and beat with electric mixer until well mixed. Beat in egg and yeast.
Add half of the flour (1 cup) to the pumpkin mixture. Beat on low speed for 5 minutes, scraping sides of bowl frequently.
Add remaining (1 cup) flour and mix thoroughly. Turn into lightly greased bowl, then grease surface of dough lightly.
Cover and allow to rise in warm place until doubled, about 1 hour.
Punch dough down and knead once or twice to form a smooth ball (sprinkle with a little more flour, if needed, to make dough easy to handle).
Roll dough into 12x10 inch rectangle.
In small bowl, combine brown sugar and cinnamon. Brush surface of dough with melted butter. Sprinkle with brown sugar mixture.
Beginning with long side of dough, roll up jellyroll style. Pinch end seams to seal.
With sharp serrated knife, cut roll into twelve 1- inch slices. (To keep from squishing the dough, use absolutely no pressure when cutting the dough and saw with a back and forth motion).
Place rolls, cut side up, in greased 11X17 inch baking pan. Cover and allow to rise until nearly doubled, 30 to 45 minutes.
Bake rolls at 350 degrees F for 15-20 minutes or until golden. Remove from pan to waxed paper-lined wire rack. Cool 10 to 15 minutes.
Drizzle with Caramel frosting.
For the Caramel Frosting:
In small saucepan, heat butter until melted. Stir in brown sugar and milk. Cook over medium low heat 1 minute.
Transfer to small mixing bowl. Stir in vanilla, pumpkin pie spice, salt, and confectioners' sugar. Beat until well blended. If necessary, add more confectioners' sugar for desired consistency.
Beat until well blended. If necessary, add more confectioners' sugar for desired consistency.