You need to measure BEER temperature, not room temperature. Grab a few $0.79 temp strips that go on the outside of your fermenter on your next NB order or @ your LHBS (though I don’t really trust the accuracy of them).
That fermentation could have easily gotten into the low 70’s in a 65 degree room, even if you didn’t pitch warm. When yeast ferment, they generate exothermic heat from the reaction (think of Tony Soprano sweating while he’s eating, or a room where people just ‘brown chicken brown cow’-ed…you’re welcome for the visuals).
Sounds like fusels to me. If you don’t have a temp controller and fermentation fridge, I HIGHLY recommend getting both if you have the room. If that’s not in the immediate cards, place your fermenter in a larger tub of 65 degree water in that room. When the yeast start their feastorgy, it will be harder for them to raise the temp of the beer with more thermal mass.
Also check your pitch rate. You need one vial in a 1.27 liter starter for a beer like you mentioned (http://www.mrmalty.com). Thats with a stir plate. A simple starter, you need one vial in 3.37 liters of starter wort. Underpitching can give you some fusels and acetaldehyde (green apple), and increase the likelihood of infection.
Your buddy may have a lower threshold to taste/perceive alcohol, but that can be a good thing to get outside evaluation. You can let the beer cellar for a few months. This will basically allow those alcohols to oxidize and create more smooth flavors (though they can be sherry-like), but some of your pumpkin spices will fade with time as well.