2 tablespoons butter
⅓ cup canned pumpkin
½ teaspoon pumpkin pie spice
1 can (1 lb 1.5 oz) Immaculate Baking Co. organic cinnamon rolls with icing
Heat oven to 350 degrees F. Line baking sheet with parchment paper; spray lightly with cooking spray.
In small saucepan over medium heat, melt butter. Continue to cook, stirring constantly, 2 to 3 minutes until browned and fragrant (it should smell nutty). Immediately pour butter into small bowl. Stir in pumpkin and pumpkin pie spice until combined.
Unroll dough in 1 sheet on work surface. Spoon and spread pumpkin mixture evenly over dough. Reroll dough and separate into 5 rolls. Place rolls 2 inches apart on prepared baking sheet.
Bake 18 to 22 minutes until golden brown. Cool 5 minutes on baking sheet. Cut one corner of icing packet and squeeze icing on warm rolls.