Activate the Yeast by combining warm milk, active dry yeast, and a pinch of sugar in a small bowl. Let sit for 5 minutes until foamy.

Combine Wet Ingredients by whisking pumpkin puree, granulated sugar, and egg in a large mixing bowl. Mix in melted butter.

Mix the Dough by adding the foamy yeast mixture to the pumpkin mixture and folding in flour, salt, cinnamon, and nutmeg.

Knead the Dough on a floured surface for 8-10 minutes until smooth and elastic.

First Rise by placing the kneaded dough in a greased bowl, covering it, and letting it rise for about 1 hour.

Prepare the Filling by mixing softened unsalted butter, brown sugar, cinnamon, and pumpkin pie spice in a bowl.

Roll Out the Dough into a 16 by 12-inch rectangle.

Spread the Filling evenly across the dough, leaving a 1/2 inch border.

Roll and Slice by tightly rolling the dough into a log and slicing into 12 pieces.

Second Rise by covering the baking dish and letting the rolls rise for an additional 30 minutes.

Bake the Rolls in a preheated oven at 350°F for 20-25 minutes until golden brown.

Make the Frosting by beating together cream cheese and butter, then adding vanilla, maple syrup, and powdered sugar.

Frost and Serve the rolls while slightly cooled, generously frosting them for a melty topping.