In a large mixing bowl fitted with the dough hook attachment, stir together water, sugar, and yeast.
Let stand for 5 minutes, or until the yeast foams and is frothy.
Add flour, pumpkin pie spice, cinnamon, salt, butter, and pumpkin puree to the yeast mixture.
Beat at low-medium speed for about 3 minutes, or until dough is soft, smooth, and elastic.
Place dough in a greased bowl, turning over once to coat the top, and cover.
Let rise in a warm place for about 1 hour, or until double in size.
Turn dough out onto a lightly floured surface.
Roll into a 12x16-inch rectangle.
Spread the dough with the softened butter to within 1/2-inch from the edges.
In a small bowl, stir together brown sugar, pecans, and cinnamon.
Sprinkle evenly over the butter.
Starting with the long side, roll dough jelly-roll style, and lightly pinch the seam and the ends to seal.
Cut in half lengthwise, leaving two inches at the top intact. Turn the two halves facing cut side up.
Twist the halves around each other, keeping the cut side up, while also forming it into a round - this process is WAY easier than it sounds. As you are twisting the halves, they naturally start to form a circle while you are trying to keep the cut sides up.
Once it's in a circle, carefully lift the dough round and place it in a greased 10-inch skillet.
Cover and let rise in a warm place for 1 hour, or until double in size.
Bake at 350 degrees for 25-30 minutes, or until the edges and top are golden brown, and the center feels set.
Drizzle with Fireball Whiskey Caramel Sauce. Serve warm.