Prepare Yeast: In a small bowl, combine warm milk, active dry yeast, and a pinch of sugar. Stir gently and let stand for about 5 minutes until foamy.

Mix Wet Ingredients: In a large bowl, whisk together pumpkin puree, granulated sugar, egg, and melted unsalted butter until smooth.

Combine Ingredients: Gradually add flour, salt, ground cinnamon, and nutmeg into the wet mixture. Pour in prepared yeast mixture and stir until a soft dough forms.

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

First Rise: Place kneaded dough into a greased bowl, cover with a towel, and let rise for about 1 hour or until doubled in size.

Prepare Filling: In a small bowl, mix softened butter, brown sugar, pumpkin pie spice, and extra cinnamon until smooth.

Roll Dough: Roll out the dough into a rectangle, approximately 16x12 inches.

Spread Filling: Spread butter mixture evenly over the rolled-out dough, leaving a small border.

Shape Rolls: Starting from the opposite edge, tightly roll the dough into a log and pinch the seam to seal.

Slice Rolls: Slice the log into 12 equal pieces and arrange cut-side up in a greased baking dish.

Second Rise: Cover the dish with a towel and let the rolls rise for another 30 minutes.

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

Prepare Frosting: Beat softened cream cheese and butter until creamy, then mix in vanilla extract, maple syrup, and powdered sugar until smooth.

Frost Rolls: Spread frosting over the warm rolls after cooling for 5–10 minutes.

Serve: Enjoy warm with an extra drizzle of frosting.