In a small bowl, dissolve yeast in warm water. Let stand for 5 minutes, or until foamy.

In a large bowl (or the bowl of a stand mixer), combine warm milk, sugar, melted butter, egg, vanilla, and pumpkin puree.

Add the yeast mixture to the wet ingredients and stir to combine.

Gradually add the flour and salt to the wet ingredients, mixing until a soft dough forms. If using a stand mixer, knead with the dough hook for 5-7 minutes. If kneading by hand, turn the dough out onto a lightly floured surface and knead for 8-10 minutes, or until smooth and elastic.

Place the dough in a lightly oiled bowl, turning to coat. Cover with plastic wrap and let rise in a warm place for 1-1.5 hours, or until doubled in size.

While the dough is rising, prepare the filling. In a medium bowl, combine softened butter, brown sugar, cinnamon, nutmeg, and ginger. Mix well until smooth and creamy.

Once the dough has doubled, punch it down to release the air. Turn it out onto a lightly floured surface and roll it into a large rectangle, about 12x18 inches.

Spread the filling evenly over the dough, leaving a small border along one of the long edges.

Starting from the opposite long edge, tightly roll the dough into a log. Pinch the seam to seal.

Using a sharp serrated knife or unflavored dental floss, slice the log into 12 equal rolls.

Place the rolls in a greased 9x13 inch baking dish. Cover with plastic wrap and let rise for another 30 minutes.

Preheat oven to 350°F (175°C).

Bake for 25-30 minutes, or until golden brown. Let cool slightly before frosting.

While the rolls are baking, prepare the frosting. In a medium bowl, beat together softened cream cheese and butter until smooth and creamy.

Gradually add the powdered sugar, beating until combined.

Add milk and vanilla extract and beat until light and fluffy.

Generously spread the cream cheese frosting over the warm cinnamon rolls.

Serve immediately and enjoy!