In a small bowl, add the yeast, warm milk, and a teaspoon of granulated sugar. Leave to activate for 5 minutes until it becomes foamy.

Using a stand mixer, combine the remaining granulated sugar, 0.33 cup butter, salt, eggs, and pumpkin puree. Slowly add the all-purpose flour.

Once combined, pour the yeast mixture into the dough batter. With a dough hook, mix for 3 to 5 minutes until a soft dough is formed.

Place the dough in a medium bowl greased with 1 teaspoon of vegetable oil. Cover and set in a warm place to proof until doubled in size, which should take about an hour.

In another bowl, combine the brown sugar, cinnamon, ground ginger, and ground cloves for the filling. Set aside.

Grease a 9x13 inch baking dish and set it aside.

Once the dough has doubled, turn it out onto a lightly floured surface and roll it out into a 0.25 inch thick rectangle.

Spread the 0.5 cup softened butter evenly on the surface of the dough, avoiding the edges. Sprinkle the cinnamon mixture onto the butter and spread evenly.

Starting with the long edge, carefully roll the dough to the opposite edge to form a log.

Cut the dough log into 1.5 inch thick rolls. Place the cut rolls into the prepared baking dish.

Cover the baking dish and set aside to proof again for 45 minutes to 1 hour.

Preheat your oven to 350°F. Place the buns in the oven and bake for 20 to 25 minutes. Remove from the oven and let them cool slightly.

While the buns are cooling, prepare the icing by beating the softened cream cheese, 0.33 cup softened butter, powdered sugar, and vanilla extract together with an electric mixer until smooth. Spread the icing evenly onto the buns while they are still slightly warm. Serve warm, and top with toasted pecans or walnuts if desired.