1. In a small glass measuring cup, microwave half and half to 115-120 degrees.
2. In the bowl of a stand mixer fitted with paddle, add half and half, 1 cup bread flour, yeast, brown sugar, butter. Beat on low speed to mix.  Let sit 10 minutes.
3. Add pumpkin puree, spices, salt, and eggs. Mix with the paddle attachment until well combined. Add additional 2- 1/2 cups to 3 cups flour. Be careful not to add too much flour, your dough should be medium soft pliable. Switch to the dough hook and knead dough for about 8 to 10 minutes, until it is smooth and soft.
4. Place the dough in a greased bowl, cover it with tea towel or warming drawer, allow it to rise until doubled in size, about 60 minutes.
5. On a floured surface/bench, punch down dough and knead for 3 minutes.  Divide the dough into 16 pieces.
6. Roll each piece into a ball then flatten slightly to fill with a cube of chilled cream cheese.  Pinch dough together but do not roll the ball.  Place dough pinched side down on parchment lined baking sheet.
7. Wrap each dough ball in cooking/kitchen twine, wrapping the twine around the dough ball to create a pumpkin shape. (Take care not to wrap the dough too tightly because it will become larger when it proofs and bakes.)
8. Cover the pumpkin‐shaped dough balls loosely and set them aside to rise for one hour or risen until double in size.
9. Bake rolls in preheated 350 degree oven for 15-20 minutes.
10. Remove from oven and brush with honey butter mixture. Make an indention for the pretzel stem, but do not insert until you remove the twine.  You will use 1/2″ piece of twisted pretzel for the stem.
11. Remove the twine with cooking scissors and insert pretzel stem on top of each. Serve warm.
12. Pumpkin rolls will freeze well with out the stem

Honey Butter Spread

1. In small bowl, mix softened butter an honey together until smooth.

2.Brush on warm rolls or double the batch and serve with the rolls.