Melt 4 tablespoons of butter and let it cool slightly. In a bowl, combine warm water, instant dry yeast, granulated sugar, and egg. Stir and let sit for 5 minutes until frothy.

Incorporate pumpkin puree and milk powder into the yeast mixture. Gradually add flour and baking powder, mixing until soft dough forms.

Transfer dough to a floured surface and knead for about 8 minutes until smooth and elastic.

Place kneaded dough in a greased bowl, cover, and let rise in a warm oven for 45 minutes to 1 hour.

After rising, punch down dough, roll out into a rectangle of approximately 12x18 inches.

Spread melted butter over rolled dough, then mix brown sugar and spices, sprinkle over buttered dough, and roll tightly.

Slice the log into 12 pieces, place in a greased baking dish, cover, and let rise again for 30-45 minutes.

Preheat oven to 350°F. Once risen, bake for 22-27 minutes until golden brown.

Prepare frosting by beating cream cheese and butter until fluffy, then mix in vanilla, heavy cream, and confectioners' sugar until smooth.

Spread frosting over warm rolls and serve.