Combine the milk and butter in a microwave-safe measuring cup or bowl. Microwave on high for 20 seconds. Test temperature. You want the mixture to be no hotter than 115 degrees. **Too hot and you will kill the yeast!

Add the yeast to the milk/butter mixture. Add in one tablespoon of the 1/4 cup of sugar to the yeast mixture. Allow to activate.

Combine flour, salt, pumpkin spice, and remaining sugar in a medium mixing bowl.

When the yeast mixture is frothy, add it to a stand mixer bowl, or large mixing bowl. Using the dough hook on a stand mixer (or spoon for regular bowl) slowly stir in the dry ingredients.

Add in pumpkin puree and the egg.

Knead dough for 5 minutes either with hands or dough hook.

Place the dough in a warm dry location and allow it to double in size. (About 1 hour)

Combine white sugar, brown sugar, cinnamon, and pumpkin spice in a small mixing bowl. Set aside.

Roll the dough out to a 16"x 20" rectangle. Spread the softened butter (1/4 cup) over the dough. Sprinkle the sugar/spice mixture over the butter.

Roll the dough towards you (keeping it tight). When you reach the end, flip it over the roll and pinch to seal. Turn the seam side down. Cut a bit off of each uneven end. Then cut 12 even rolls with a sharp knife or piece of dental floss. Place the rolls in a greased 9x13 baking pan. Cover and place in a warm/dry location until rolls have doubled in size.

Combine powdered sugar, cream cheese, butter, maple syrup, and half and half in a large mixing bowl. Whip until smooth and fluffy. Set aside.

Bake rolls in the preheated oven for 20-25 minutes or until golden brown. Remove from the oven and allow to cool. Spread frosting over the rolls and serve immediately.