Activate the Yeast: In a mixing bowl, combine 1 cup of warm milk with 2¼ teaspoons of active dry yeast. Let sit for 5 to 10 minutes until frothy.

Make the Dough: Add 3½ cups of all-purpose flour, ¾ cup of light brown sugar, 1 teaspoon of kosher salt, 2 teaspoons of pumpkin pie spice, 1 large egg, and 1 cup of pumpkin puree. Mix until a dough forms.

Knead the Dough: Turn the dough onto a floured surface and knead for 5 to 7 minutes until smooth.

Let the Dough Rise: Place the kneaded dough in a greased bowl, cover it, and let it rise for about 1 hour or until doubled in size.

Prepare the Filling: Combine ½ cup of softened unsalted butter, ½ cup of light brown sugar, 1 cup of chopped pecans, and 1 teaspoon of pumpkin pie spice in a bowl.

Roll Out the Dough: Once risen, roll the dough into a large rectangle, about ½ inch thick, and spread the filling evenly.

Form the Rolls: Roll the dough tightly into a log shape, pinch seams, and slice into 1-inch thick pieces.

Final Rise: Cover with a towel and let rise for about 30 minutes.

Preheat the Oven: Preheat to 350°F (175°C).

Bake the Buns: Bake for 25 to 30 minutes until golden brown.

Cool and Serve: Allow to cool for about 10 minutes before serving.