1/2 cup butter, softened
1 cup brown sugar
1 egg
2 teaspoons vanilla extract
2 1/2 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon Ground cinnamon
1/2 teaspoon ground nutmeg
Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. Sift together the flour and salt; set aside.
In a medium bowl, stir together the butter, brown sugar and vanilla.
In a large bowl, mix together the flour, salt, cinnamon, nutmeg and pumpkin. Stir dough to the dough, then on a floured surface, knead 1/3 to 1/4 roll the dough and form into two long, thick ropes. Form these into long sticks with their ends tinged with salt. Place them about 2 inches apart on the prepared cookie sheets.
Arrange the dough in a horizontal layer on the prepared cookie sheets. Brush with the egg/vanilla mixture. Brush the ends of the peaks of the rolls with the remainder of the cream cheese mixture.
Bake for 15 to 20 minutes in the preheated oven, until golden. When the rolls come out clear, sprinkle with sugar if necessary. Cool for about seconds on the baking sheets before removing from the baking sheets to cool completely on wire racks. Serve immediately.
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