In a large bowl, stir yeast, white whole wheat flour flour, 1 cup of all purpose flour, pumpkin pie spice, sugar, and salt together.

In separate bowl, mix pumpkin puree, butter, almond milk and egg together. Pour into dry ingredients and stir until well blended. Turn out onto counter coated with some of the remaining flour. Knead the remaining flour into the dough until it is used up and you have a smooth, elastic dough.

Put dough into a bowl coated with cooking spray and lightly spray the top of the dough. Cover with plastic wrap and set in a warm place to rise. Let rise until doubled, about 1 hour.

Make the filling: melt butter and cookie butter in microwave for about 45 seconds.  Remove from microwave and stir until combined
Combine the brown sugar, cinnamon, chopped walnuts and raisins in a small bowl, set aside. Transfer the risen dough to a work surface, and pat or roll it into a 16" x 12" rectangle.

Spread softened butter over dough and then sprinkle with the sugar mixture.

Roll the dough into a log the long way. Spread evenly with cookie butter mixture. Sprinkle evenly brown sugar cinnamon mixture. Roll dough into a log the long way.

Next, using what I call my "dental floss trick", cut the rolls into even slices (I got 9 rolls). The dental floss trick uses a long string of unwaxed, unflavored dental floss. You slide it under the roll dough and bring it up and across like you are going to start to tie a shoe. Then you pull each side to slice the roll dough.

Place slices in a greased 8 inch square baking pan sprayed with cooking spray. Cover with plastic wrap (not tightly) and let rise until almost doubled, about 45 minutes.

Bake at 350 for 30-40 minutes until they turn golden brown across the center.

Remove from oven and let cool about 15 minutes.

To make the glaze, melt butter and cookie butter in microwave for 30 seconds. Stir together until smooth. Gradually add 1 cup of confectioner sugar along with vanilla extract and cinnamon roll flavored non-dairy creamer. Add more creamer if needed.

Spread glaze over the warm buns. Serve.