Warm the pumpkin purée, plant-based milk, and vanilla extract over medium-low heat until just warm to the touch, not exceeding 110°F (45°C).
Stir in the brown sugar and sprinkle the yeast on top. Let this sit for 10 minutes until the yeast begins to foam.

Once the yeast has bloomed, add the contents of the pot to a large mixing bowl (or stand mixer bowl) along with the flour, cinnamon, nutmeg, ginger, cloves, vegan butter and salt. Mix until the dough starts to come together, then knead by hand or with a stand mixer using the dough hook attachment for 5-8 minutes until the dough is smooth and slightly elastic.

Cover the dough with a damp towel and let it rise in a warm area for 1-1 ½ hours, until it has doubled in size.

While the dough is rising, make the filling by stirring together the brown sugar, vegan butter, molasses, cinnamon, cardamom, and allspice in a small saucepan over medium heat for a couple of minutes until melted and smooth.

Roll the dough out on a lightly floured surface into a ½ inch (1.25 cm) thick rectangle approximately 14 by 9 inches (35 by 23 cm).

Spread the filling evenly over the dough, leaving a small border on the top edge (the edge facing away from you). If using, sprinkle on the rum-soaked raisins and chopped pecans.

Starting from the long side, roll the dough tightly into a log. Slice the log into 10 equal pieces.

Arrange the rolls in a lightly greased baking pan, cover with a damp kitchen cloth, and let them rise again for 30-45 minutes, until they puff up slightly. While the buns proof, preheat your oven to 350°F (175°C).

Once risen, bake the rolls for 25-27 minutes, or until lightly golden brown.

While the rolls bake, prepare the frosting in either a food processor, or stand mixer fitted with the whisk attachment. Mix together the powdered sugar, vegan cream cheese, maple syrup, vanilla extract, and salt until smooth.

Allow the rolls to cool for 5 minutes before spreading the frosting over the top. You can use a basting brush to really get into all of the nooks and crannies. Serve warm.