In a small bowl, combine warm milk, active dry yeast, and a pinch of sugar. Let it sit for about 5 minutes until frothy.

In a large mixing bowl, whisk together pumpkin puree, granulated sugar, egg, and melted unsalted butter until smooth.

Gradually incorporate the frothy yeast mixture into the pumpkin mixture, then add flour, salt, cinnamon, and nutmeg. Stir until a shaggy dough forms.

Transfer dough to a floured surface and knead for 8–10 minutes until smooth and elastic.

Place kneaded dough in a greased bowl, cover, and let it rise in a warm spot until doubled in size, about 1 hour.

In a small bowl, mix softened butter, brown sugar, ground cinnamon, and pumpkin pie spice to create the filling.

After the dough has risen, roll it out into a rectangle measuring 16x12 inches on a floured surface.

Spread the butter mixture evenly over the dough, leaving a small border uncovered.

Starting from the long edge with the filling, roll up dough tightly and pinch the seam to seal.

Slice the rolled dough into 12 even pieces and place them in a greased 9x13 inch baking dish.

Cover the dish and let the rolls rise for another 30 minutes.

Preheat oven to 350°F (175°C) and bake the rolls for 20–25 minutes until golden brown.

While the rolls are baking, beat softened cream cheese and unsalted butter until smooth to make the frosting.

Mix in vanilla extract, maple syrup, and powdered sugar until the frosting is velvety.

Once the rolls have cooled for 5–10 minutes, spread the frosting generously over the top.

Serve warm and enjoy!