In a medium saucepan, combine vegetable oil, whole milk, and sugar over low heat until warm but not boiling. Remove from heat and let cool slightly before sprinkling active dry yeast on top. Let sit for 5 minutes until frothy.

Stir in the pumpkin puree until fully combined. Gradually add the all-purpose flour mixed with spices, stirring until a shaggy dough forms.

Cover the bowl with a towel and let it rise in a warm place for about 1 hour or until doubled in size.

Gently incorporate additional flour, baking soda, baking powder, and salt. Knead on a floured surface for about 5 minutes to achieve a soft, workable dough.

Roll out the dough into a large rectangle (10x30 inches) on a floured surface.

Brush the rolled-out dough with melted butter. Sprinkle the filling ingredients evenly over the surface.

Roll the dough tightly into a log and slice into pieces about 1 to 1.5 inches thick. Arrange in a buttered baking pan.

Cover and let rise for another 20 minutes. Preheat oven to 375°F (190°C).

Bake for 15-18 minutes until golden brown, then cool slightly.

Prepare the frosting by blending cream cheese, powdered sugar, and a splash of milk until smooth. Add melted butter and maple extract if using.

Spread the frosting over warm rolls and sprinkle additional chopped pecans on top.