In a small bowl, combine ¾ cup of warm milk with 2 ¼ teaspoons of active dry yeast. Stir gently and let it sit for about 5 to 10 minutes until it becomes frothy.

In a large mixing bowl, whisk together 3 ½ cups of all-purpose flour, ½ cup of light brown sugar, 1 teaspoon of kosher salt, and 2 teaspoons of pumpkin pie spice. Add the frothy yeast mixture, 1 large egg, and 1 cup of pumpkin puree. Mix until a sticky dough forms.

Transfer the dough to a floured surface and knead for 5 to 7 minutes until smooth and elastic.

Grease a large bowl with oil, place the dough in it, cover, and let it rise in a warm place for about 1 hour or until doubled in size.

Mix together ½ cup of softened unsalted butter, ½ cup of light brown sugar, 1 teaspoon of pumpkin pie spice, and 1 cup of chopped pecans in a bowl until smooth and creamy.

Roll the risen dough out into a rectangle about ½ inch thick. Spread the filling evenly over the dough.

Starting from one edge, roll the dough tightly into a log and slice into 1-inch pieces. Arrange in a greased baking pan, leaving space between each roll.

Cover the pan and let the rolls rise again for about 30 minutes until puffed up nicely.

Preheat the oven to 350°F (175°C) while the rolls rise.

Bake the rolls for 25 to 30 minutes until golden brown. A toothpick should come out clean.

Let the buns cool in the pan for about 10 minutes before serving.