In a medium bowl, add the flour, salt, cinnamon, and pumpkin spice and whisk together. Set aside.

In the bowl of stand mixer add the milk (that is heated to 110 degrees Fahrenheit), egg, pumpkin puree, and brown sugar. Whisk together until well combined.

Attach dough hook attachment to stand mixer.

On top of the wet mixture, add the flour mixture to the bowl. Add the yeast on top.

Turn the mixer on low with the dough hook and mix the dough until it comes together. Then knead the dough for 8 minutes. While kneading the dough, if it looks too sticky, add an additional tablespoon of flour to the dough. Continue to add additional tablespoons of flour until the dough starts to pull away from the sides. Avoid adding too much flour, it will result in dry rolls. If you accidentally add too much flour, try adding a tablespoon of milk.

Spray a large bowl with cooking spray. Transfer the dough to the greased bowl. Cover the dough with plastic wrap and let it rest in a warm space until doubled in size.

While the dough is rising, prepare the filling. Combine the brown sugar, cinnamon, and pumpkin spice in a bowl.

Once the dough is done rising, sprinkle some flour onto a flat surface. Move the dough to the surface and begin rolling it out into a rectangle. Try to get the length of the rectangle to at least 18 inches wide (this will allow you to cut 12 rolls out at 1 ½ inches).

Spread the softened butter out over the dough. Then spread the cinnamon mixture on top and press into the dough.

Starting at the long end of the dough and tightly roll the dough up . Be sure to pinch the seams together.

Cut the dough into 12 pieces and put the rolls into a greased 9x13 baking dish. I recommend using a serrated knife, but dental floss will also work. Cover the dough and let dough rise for 30 minutes.

While the dough is rising, preheat the oven to 375 degrees F.

Once the dough is ready, put it into the oven for approximately 22 - 25 minutes. The dough is done once it reaches an internal temperature of 190 degrees. Please not due to the pumpkin, rolls take a bit longer to bake than normal cinnamon rolls. If you notice the rolls getting too dark on top, add a piece of aluminum foil to the top to avoid them getting too brown.

While the dough is baking, prepare the maple cream cheese frosting.

In a bowl combine cream cheese, butter, and maple syrup for one minute or until well combined. Add the powdered sugar and mix until well combined.

Once the rolls come out of the oven, let them rest for 5 minutes. Then spread the maple cream cheese frosting over them.

Allow rolls to cool for a few minutes and serve. Leftovers should be stored in an air-tight container.