For the Dough:

• • 4¼ cups all-purpose flour (plus 3–4 tablespoons extra during kneading)

• • 4½ teaspoons instant yeast

• • 1 teaspoon salt

• • 1 cup milk

• • ½ cup pumpkin purée

• • ½ cup melted unsalted butter

• • ½ cup granulated sugar

For the Filling:

• • 1 cup pumpkin purée (excess moisture squeezed out)

• • 1 cup unsalted butter, softened

• • 1¾ cups packed light brown sugar

• • 1 tablespoon + 2 teaspoons ground cinnamon

• • 1 teaspoon each ground ginger and nutmeg

• • ½ teaspoon ground cloves

• • ½ teaspoon ground allspice

• • ½ teaspoon salt

For the Frosting:

• • ¼ cup unsalted butter, softened

• • ½ cup cream cheese, room temperature

• • 2 teaspoons vanilla extract

• • ¼ teaspoon salt

• • 1¼ cups powdered sugar

• • ⅓ cup pumpkin purée (squeezed dry)