To make the dough, in the bowl of a stand mixer, combine the water, milk, pumpkin, eggs, butter, sugar, salt, pumpkin pie spice, yeast, and 5 1/2 cups of the flour. Mix with the dough hook attachment until well combined and the dough begins to come together. Add as much of the remaining flour as needed to form a smooth and somewhat sticky dough, that pulls away from the sides of the bowl. Knead on high for about 8 to 10 minutes to create a soft dough. It'll still be slightly sticky. Transfer to a greased bowl, cover loosely with plastic wrap and a damp kitchen towel. Set in warm spot and allow to rest until doubled in size, about 2 hours.

Punch the dough down to release the air and then transfer to a well-floured work surface. Cut into twelve even pieces, each weighing about 130 grams. Working with one piece at a time, roll into a tight smooth ball. It might be easier to roll on a less floured part of the work surface at this point. Place on a baking sheet lined with parchment paper. Allow enough space in between each for rising, six to a baking sheet will do. Continue to roll the dough until they're all shaped. Cover each baking sheet loosely with plastic wrap and a damp kitchen towel. Let rest for 30 minutes.

Preheat the oven to 325°F.

To make the topping, beat the shortening, powdered sugar and vanilla until fluffy. Add the flour, pumpkin spice and salt and stir until combined. Use your hands to knead into a smooth dough. Roll out on a lightly floured work surface to about 1/4-inch thick. Use a 4-inch round cookie cutter to cut out circles. Then use a sharp pairing knife to score lines on top. Just score and do not cut all the way through. Place a circle top onto each risen dough. Rework the topping and re-roll as needed to cover each roll. Bake until lightly golden brown around the edges, about 20 to 25 minutes, rotating the pans halfway through baking. Remove from the oven and allow to cool on the baking sheets before serving. Enjoy!