In a large bowl, or the bowl of a stand mixer, combine the water and the yeast.  Add a pinch of the sugar.  Allow to stand until the yeast starts to bubble, 5 to 10 minutes.

Stir in the evaporated milk, sugar, pumpkin, vegetable oil, egg and pumpkin pie spice.

Add in 4 cups of the flour and stir to combine.  Continue adding the flour, 1/4 cup at a time, until the dough comes together and pulls away from the side of the bowl.  Knead the dough until smooth and elastic, 5-8 minutes.

Form the dough into a ball and place in a greased bowl.  Cover and let rise until about doubled, about 1 1/2 hours.

In a small, melt the butter.

In another bowl, combine the brown sugar, granulated sugar, cinnamon and pumpkin pie spice.

Spray a 9x13” and an 8x8” baking dish with nonstick cooking spray or line with parchment paper.

Punch the dough down, then divide into 2 equal portions.  Working with one portion at a time, roll the dough out on a floured surface to a 12x16” rectangle.

Spread half of the butter on the dough, and sprinkle half of the sugar mixture over the top.  Starting at the long side, roll the dough into a log.  Cut the uneven edges off, then cut the log into 8 equal slices.

Transfer the slices to the baking dish, cut side up.  (You will be able to fit 12 rolls in the 9x13” pan and 4 rolls in the 8x8” pan.)  Repeat with the remaining ingredients.

Lightly press the rolls down, then cover and allow to rise until almost doubled, about 45 minutes.

Preheat the oven to 350°F.  Bake the rolls until golden brown, about 30 minutes.

To make the frosting, beat together the cream cheese and butter.  Add in the powdered sugar, maple extract and cinnamon and beat until light and creamy.

When the rolls first come out of the oven, spread about 1/3 of the frosting over the top of the rolls, allowing it to melt into the rolls.

Let the rolls cool for 15-20 minutes before frosting with the remaining frosting.