Bloom Yeast: Whisk warm milk, active dry yeast, and 1 tablespoon sugar in a stand mixer bowl. Let stand for 5 to 7 minutes until frothy.

Knead Dough: Add remaining sugar, pumpkin puree, melted butter, egg, and vanilla. Fit dough hook, add flour, pumpkin pie spice, and salt. Knead on medium-low speed for 7 to 8 minutes until soft, smooth, and elastic.

First Rise: Transfer dough to a lightly oiled bowl, cover with a damp cloth, and let rise in a warm spot for 60 to 75 minutes until doubled in size.

Roll & Fill: Roll dough on a lightly floured surface into a 12x18-inch rectangle. Spread softened butter over the surface. Sprinkle with mixed brown sugar, cinnamon, and pumpkin spice, pressing gently into the dough.

Roll & Slice: Roll tightly from the long edge into an 18-inch log. Using clean dental floss or a sharp knife, slice into 12 equal rolls. Place in a buttered 9x13-inch baking dish.

Second Rise: Cover loosely and let rolls rise for 35 to 45 minutes until puffed and touching.

Bake: Preheat oven to 350°F (175°C). Bake rolls uncovered for 22 to 26 minutes until edges are golden and centers are set.

Frost & Serve Warm: Beat cream cheese, butter, powdered sugar, vanilla, and milk until fluffy. Spread half over hot rolls so it melts into the swirls. Cool 10 minutes, spread remaining frosting, and serve warm!