Preheat oven to 350. Cut rolls in half and shape into a ball. Bake for 10 minutes or until lightly browned.
While rolls are cooling, prepare cream filling. Using your stand mixer, whip heavy whipping cream, powdered sugar & pumpkin pie spice until stiff peaks form. Gently fold in pumpkin puree being careful not to over mix.
Using your kitchen shears, cut an 'x' in the bottom of each roll. Fill a pastry bag with the cream filling and stuff each roll.
For your glaze:
In a small bowl mis together powdered sugar, apple pie spice, and milk. Add more milk as necessary to reach a thin consistency, but not too runny. Dip each cream puff in the glaze and place on cooling rack to set up.