Preheat your oven to 350°F (175°C). Lightly grease your 9x13 inch baking dish to prevent sticking.
In a mixing bowl, combine 1 cup pumpkin puree with ground cinnamon, nutmeg, ginger, brown sugar, and granulated sugar. Stir until smooth and well blended.
Open the can of refrigerated cinnamon roll dough and carefully separate the rolls. Using a rolling pin, gently flatten each roll into a small circle about 4 inches across.
Spread a generous layer of the pumpkin spice mixture on each flattened roll. Sprinkle cooked and crumbled turkey bacon over the pumpkin layer.
Stack the filled rolls one on top of another, then slice the stack into equal pieces, about 1 to 1.5 inches thick.
Place each sliced piece upright in the prepared baking dish, packing them close together but with room to expand as they bake.
Bake for 25-30 minutes or until the rolls are golden brown and cooked through.
While the rolls bake, mix cream cheese frosting ingredients: cream cheese, vanilla extract, and powdered sugar in a small bowl until smooth and creamy.
Once the rolls are out of the oven and slightly cooled, spread the cream cheese frosting evenly on top. Sprinkle with chopped pecans for an optional crunchy finish.
