In the bowl of a stand mixer with a whisk attachment, mix the melted butter (cooled, <110°F), warm non-dairy milk (<110°F), and granulated sugar. Sprinkle over the yeast and lightly mix in. Let sit for 10 minutes until slightly foamy on top (this means the yeast has bloomed). Whisk in the pumpkin puree.

Add the flour, pumpkin spice, and salt. Switch to a paddle attachment and mix until dry ingredients are fully incorporated. Replace the paddle attachment with a dough hook. Mix on medium speed for 3-5 minutes or until dough is smooth and stretchy. It should not be sticky.

Coat a large mixing bowl with neutral-flavored oil. Place dough inside and cover with towel or plastic wrap. I recommend a warm damp towel. Place in the oven with oven light on. Let rise for 1 hour.

While dough is rising, prepare the filling. In a medium-sized mixing bowl, whisk together the brown sugar, cinnamon, and nutmeg. Set aside.

Punch dough down. Roll out to a 12x15" rectangle. Feel free to clean the edges with a bench scraper. Spread softened butter in an even layer over the rectangle. Leave about ½" room on the edges. Sprinkle the brown sugar/spice mixture evenly over the butter layer.

Taking the edge closest to you, roll the rectangle tightly. Cut into 9 even pieces (about 1 ½" wide). Place rolls in a greased 9" square baking dish. Alternatively, you can cut into 8 even pieces and place in a 9x13" baking dish. Cover with a warm damp towel. Let rise in the oven with light on for 45 minutes or until doubled in size.

Preheat the oven to 350°F (making sure to remove rolls before preheating). Bake the rolls for 25 minutes until the tops are golden brown. Prepare the frosting while cooling.

In a large mixing bowl, use a fork to mash together the vegan cream cheese, butter, maple syrup, and vanilla extract. Sift in the powdered sugar and mix until creamy. Smother the warm rolls with frosting and enjoy!