Melt 15 tablespoons of butter in a saucepan over medium heat until golden brown. In a mixing bowl, combine ¼ cup warm water and 1 packet of yeast. Let sit for 5 minutes until frothy. Add ½ cup sugar, browned butter, an egg, salt, and 1 cup pumpkin puree. Gradually incorporate 3 ¼ cups flour and 1 teaspoon pumpkin pie spice. Knead for 8 minutes until smooth.

Transfer the dough to a greased bowl and cover. Place in the turned-off oven preheated to 200°F for 45 to 60 minutes until doubled in size.

Punch down the dough and turn it out onto a floured surface. Roll it into a 16x14 inch rectangle and brush with melted butter.

Sprinkle brown sugar, cinnamon, and additional pumpkin pie spice over the dough. Roll tightly into a log and slice into 12 pieces. Place in a greased baking dish and let the rolls rise overnight in the refrigerator.

Preheat oven to 350°F. Bake for 22 to 27 minutes until golden brown.

While baking, beat cream cheese and remaining browned butter in a bowl until fluffy. Gradually mix in heavy cream and confectioners sugar until smooth.

Spread frosting over warm rolls and enjoy.