In a large bowl or the bowl of a stand mixer, dissolve the yeast in the warm water with a pinch of brown sugar. Let sit five minutes, until foamy.

Add the remaining brown sugar, salt, pumpkin pie spice, egg, egg yolk, pumpkin puree, and 1/4 cup butter, and mix to combine. Stir in two cups of flour, and mix to combine. Add additional flour, 1/4 cup at a time, until the dough comes together and is only slightly sticky to the touch. Knead 5-10 minutes, until smooth.

Place in a greased bowl and let rise one hour, or until doubled. When the dough has risen, gently punch the dough down and divide into two equal sized balls. Roll each ball out into a circle that is approximately 18 inches in diameter and spread with two tablespoons of the remaining butter.

Using a pizza cutter, cut the dough into twelve equal sized wedges. Roll up, starting from the wide edge, into a crescent shape. Place on a greased or parchment lined baking sheet, and repeat with remaining dough. Roll the second ball of dough out, and repeat the process. You should be able to fit all 24 rolls on one large baking sheet.