In a large bowl, combine the flour, granulated sugar, yeast, salt, cinnamon, nutmeg, and ginger.

In a saucepan, heat the milk and butter until just warm. Stir in the pumpkin puree and egg until well blended.

Pour the milk mixture into the bowl of dry ingredients and mix until a dough forms.

Knead the dough on a floured surface for about 5 minutes. Then, place it in a greased bowl and cover with a towel. Let it rise in a warm spot for about 1 hour.

Once risen, roll out the dough on a floured surface until it's about 1/4 inch thick.

Spread the brown sugar, cinnamon, and optional nuts evenly over the dough.

Starting at one edge, roll the dough tightly into a log and cut into rolls.

Place the rolls in a greased baking dish and let rise for another 30 minutes.

Preheat your oven to 350°F (175°C) and bake the rolls for 25 to 30 minutes.

While the rolls are baking, beat together the cream cheese, powdered sugar, and vanilla extract until smooth.

Once the rolls are out of the oven and still warm, spread the frosting generously over the top.