In a bowl, combine 1-1/2 cups flour and yeast; set aside. In a saucepan, heat and stir pumpkin, milk, sugar, 2 tablespoons butter and salt until warm (120-130) and butter is almost melted.

Add to flour mixture along with egg. Beat on low speed for 30 seconds. Beat on high speed for 3 minutes. Stir in enough remaining flour to make a moderately stiff dough.

Knead on a lightly floured surface until smooth and elastic, about 6-8 minutes.

Place in a greased, bowl, turning once to grease top. Cover and let rise until doubled in size. About 1 hour.

Roll in to a 12-in x 10-in rectangle. Melt remaining butter; brush on dough. Combine brown sugar and cinnamon; sprinkle over dough.

Roll dough jelly roll style, starting at the longer side. Cut into 12 slices 1' each. Place rolls cut side down, in a greased 13-in x9-in. Baking pan. Cover and let rise until doubled, about 30 minutes.

Bake at 375 for 20-25 minutes or until golden brown. Cool on a wire rack.

Caramel Frosting: melt butter in a saucepan; stir in brown sugar and milk. Cook and stir over medium-low heat for 1 minute. Stir in Vanilla, salt, and 1/4 cup confectioners sugar, beat until well blended. Add more sugar, if necessary, to achieve desired consistency. Drizzle over rolls.