In the bowl of a stand mixer fitted with the paddle attachment, stir a teaspoon of sugar into warm water. Sprinkle yeast on top and allow to proof for 10 minutes until foamy.

Combine bread flour, sugar, salt, and 2 teaspoons pumpkin pie spice. Set aside.

Add 1 cup pumpkin puree and 6 tablespoons softened vegan butter to the water and yeast and combine.

Add dry ingredient mixture to the stand mixer in thirds, mixing well after each addition. Continue mixing at a medium speed until dough clings to paddle and forms a ball.

Switch to dough hook attachment and knead dough at a medium speed for 6-8 minutes, until smooth and elastic. Dough should still be slightly tacky to the touch, but it should pull away from sides of mixing bowl.

Transfer dough to a lightly oiled bowl. Cover and allow to rise for 1 hour, until roughly doubled in size.

Melt 1/2 cup vegan butter with 1/2 cup brown sugar in a saucepan over medium heat. Pour mixture into a lightly-greased 9x13" pan (or divide between two 9" round cake pans). Sprinkle chopped pecans over mixture.

Punch dough down. Transfer to a lightly-floured surface and fold into a rectangular shape to help it roll out more evenly. Roll dough into a large rectangle, roughly 15x20".

Combine reserved 2 tablespoons butter and pumpkin puree and spread on dough almost to edges. Sprinkle with 1/2 cup brown sugar and 1 teaspoon pumpkin pie spice.

Roll dough into a log, pinching the seam to seal. Slice into 12 buns. Transfer to baking pan over caramel-nut mixture.

Cover and allow to rise for 30 more minutes. Preheat oven to 400ºF during the last 10 minutes of rise time.

Bake buns for 15-18 minutes, until golden brown.

Allow to cool for about 5 minutes before carefully inverting buns onto serving platter.

NOTES