In a stand mixer bowl, with a paddle attachment, (or a large bowl) add flour, pumpkin puree, warm non-dairy milk, brown sugar, vegan butter, yeast, vanilla, flour, pumpkin pie spice and salt. Let blend just until mixed together, scrapping down sides if needed.
Switch to the dough hook, turn the mixer to medium and knead dough for about 5 to 8 minutes, until it is smooth and soft. It should pull away from the bowl. Still slightly sticky but not sticking to your hands.
Remove the dough ball from bowl. Grease the bowl well and then place the dough back into the bowl. Cover and let rise for 45-60 minutes or until doubled in size.
Prep a large baking tray (or 2 small) with parchment paper. Cut 16 pieces of food safe kitchen twine about 14" in length. Set aside.
Remove cover and punch down dough and split into 16 even pieces (use a scale if needed). Flatten the dough into your palm and fill it with a tablespoon size of cream cheese.
Use the twine to gently wrap each dough ball to create a pumpkin shape. Repeat with all pieces of dough.*See picture above in the post for reference. You want to place a dough ball in the middle of a piece of twine, then make a U-shape, twist in the middle and then go down and around twice more until you have 6 lines. Carefully tie a knot and snip any excess *IMPORTANT: Do not pull the string too tight. The dough will rise more and if it cuts into the dough, it could open the dough ball while in the oven.
Cover the dough with a towel and let proof for 45 - 60 mins or until double in size and Preheat the oven to 350F.
After the proof dough should be pushing against the twine. Brush lightly with vegan butter and place in the oven to bake the rolls until golden brown, about 20-25 minutes.
Brush the pumpkins with more melted vegan butter and push pecan halves through the middle of the tops to make stems and completely pumpkin shaped rolls.
*See post for tips, allergen information, substitutions and more!