Preheat oven to 350 degrees.

Combine the flour and pumpkin in a large bowl. Stir together for a few seconds.

Add cinnamon, nutmeg, and cloves. Stir dough a few more times, then use your hands to fully incorporate all ingredients into a ball of dough.

Place the ball on a lightly floured surface. Using a floured rolling pin, roll it out into a rectangular shape (no need to be perfect). Try to get it about the size of a large cutting board; or about as thin as you can get the dough without it breaking.

Now make the filling: melt the dairy-free spread in a bowl in the microwave for 15-20 seconds, then stir in the brown sugar. Spread this mixture over the rectangle of pumpkin dough.

Starting at one end of the rectangle, roll the dough down tightly, forming a long rolled up log of pumpkin cinnamon roll dough.

Grease a square baking dish. Use a sharp knife to cut approximately 1 inch segments from the dough, and place cut side down in the baking dish. You should get about 16 cinnamon rolls; arrange 4x4 in the baking dish.

Bake at 350 degrees for 25 minutes.

Remove from oven and let cool for a few minutes. Meanwhile, make icing: add confectioners sugar to a bowl and add a few splashes of vanilla almond milk (or your preferred milk alternative). Add just enough to create your preferred icing texture. Drizzle icing on the cinnamon rolls, then enjoy!