In a mixing bowl, combine warm milk and yeast. Let it sit for 5 minutes until frothy.

Add pumpkin puree, melted butter, sugar, egg, salt, cinnamon, nutmeg, and half of the flour. Mix well.

Gradually add the remaining flour until a soft dough forms. Knead for about 5 minutes until smooth.

Cover the bowl with a damp cloth and let the dough rise in a warm place for about 1 hour or until doubled in size.

In a small bowl, mix together brown sugar, cinnamon, and softened butter until well combined.

Once the dough has risen, punch it down and roll it out on a floured surface into a rectangle about 1/4 inch thick.

Spread the filling evenly over the dough, then roll it tightly from the long side.

Cut the rolled dough into 1-inch thick slices and place them in a greased baking sheet.

Cover and let them rise for another 30 minutes.

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

In a bowl, beat together cream cheese, butter, powdered sugar, and vanilla extract until smooth.

Once the rolls are baked, let them cool slightly before spreading the cream cheese frosting on top.

Serve warm and enjoy!