In a small bowl, combine warm milk, active dry yeast, and a pinch of granulated sugar. Allow to sit for about 5 minutes until foamy.

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

Gradually add in flour, salt, cinnamon, nutmeg, and the yeast mixture. Stir until combined, then knead on a floured surface for 8-10 minutes until smooth and elastic.

Place the kneaded dough in a greased bowl, cover with a towel, and let rise in a warm area for 1 hour or until doubled in size.

In a small mixing bowl, blend softened butter, brown sugar, ground cinnamon, and pumpkin pie spice until creamy.

Roll out the risen dough into a 16x12 inch rectangle on a floured surface.

Spread the butter mixture evenly over the rolled dough, leaving a small border on one long edge.

Starting from the long edge, tightly roll up the dough, sealing the edge, and cut into 12 even pieces.

Place the rolls in a greased baking dish, cover, and let rise for another 30 minutes.

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

Prepare the frosting by beating cream cheese and unsalted butter until smooth, then mix in vanilla, maple syrup, and powdered sugar.

Spread frosting on warm rolls after cooling for 5-10 minutes, then serve and enjoy!