Activate the Yeast: Combine the warm milk and active dry yeast in a bowl. Let sit for 5 minutes until foamy.

Mix the Wet Ingredients: In a large bowl, whisk pumpkin puree, granulated sugar, melted butter, eggs, and salt until smooth.

Incorporate the Dry Ingredients: Gradually add flour, cinnamon, nutmeg, and ginger to the wet mixture, stirring until a dough forms.

First Rise: Knead the dough on a floured surface for 6–8 minutes until smooth. Place in a greased bowl and let rise for 1 to 1.5 hours until doubled.

Prepare the Filling: Mix brown sugar and ground cinnamon. Roll the risen dough into a rectangle, spread softened butter, and sprinkle the brown sugar mixture on top.

Roll and Shape: Roll the dough tightly into a cylinder shape and cut into 12 equal pieces.

Second Rise: Place the rolls cut-side up in a greased baking dish and cover. Let them rise for 30–45 minutes.

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

Make the Frosting: Mix cream cheese, powdered sugar, vanilla, and milk until creamy.

Frost and Serve: Spread frosting over the warm rolls and enjoy.