• Combine all "pumpkin dough ingredients" in a stand mixer. Use the flat beater attachment to mix on low for five minutes. Stop the mixer to occasionally scrape the sides of the bowl with a spatula. If the dough is too sticky, place it in the refrigerator for about 20 minutes.
• Place the dough on parchment paper or a silicone mat. If the dough is still sticky, lightly dust your work surface and hands with any gluten-free flour. Gently press and stretch the dough into a 10x15-inch rectangle.
• In a small bowl, combine all "sugar & pumpkin spice filling ingredients" with a fork until well mixed. Use a spatula to spread the mixture on top of the dough, and gently press it into the dough with the spatula.
• Tightly roll the long side of the dough to form a 15"-long log.
• Gently score the top of the log marking 11 lines to make 12 even rolls. Use thread or unflavored dental floss to cut out the pumpkin cinnamon rolls. Slide the thread under the log and toss both ends of the thread over the top of the roll. Grab each end of the thread and pull, cleanly slicing off a roll. Continue until you have 12 rolls.
• Place the pumpkin cinnamon rolls in a baking pan lined with parchment paper. Preheat the oven to 200℉ for two minutes. Turn the oven off. Place the baking pan in the oven and allow the rolls to rise for one hour. After rising, remove the rolls from the oven before preheating to 350℉ and baking the rolls. (See notes for an overnight rise option.)
• Bake rolls at 350℉ for approximately 25-27 minutes until lightly golden brown.

Topping

• Mix the "topping ingredients" (except for ground pumpkin spice) with a fork until the glaze is smooth. Spread the glaze over the warm pumpkin cinnamon rolls. Sprinkle with a dusting of pumpkin pie spice, and serve.