Preheat oven to 375F. In a medium bowl, combine 1 cup of flour, pumpkin puree, pumpkin pie spice, and Greek yogurt. Work with your hands until a dough forms. Gently knead the dough inside the bowl until it is smooth and not sticky. Add the last 2 tbsp of flour to the dough before transferring to a work surface.

Separate the dough into 8 equal portions (I used a kitchen scale). Roll each portion into a ball. If the flour absorbs and the dough is still sticky, spray your hands, the dough, or the work surface with some cooking spray, and it should help.

Let the dough balls rest for 10-15 minutes. Meanwhile, preheat your cast iron skillet in the oven for about 5 minutes. Once hot, add 1 tbsp of butter to the pan and swirl to coat it.

Brush the remaining butter onto the rolls and sprinkle extra pumpkin pie spice on top. Serve with your favorite entrées.