Pour the warm water in a mixing bowl and whisk in the yeast until foamy.

Add evaporated milk, granulated sugar, pumpkin puree, oil and egg to the water and yeast, stirring to combine.

Combine flour, ginger, cinnamon, nutmeg, pumpkin pie spice, salt and baking powder in a large bowl. Whisk to combine well.

Add wet ingredients to dry and stir with a spoon or dough whisk until a shaggy dough forms.

Place the dough on a floured surface and knead it for about 10 minutes, adding flour if needed to make it workable.

Place the dough in a greased bowl and cover it, let it sit for 45 minutes.

Punch the dough down, then roll it out into a long rectangle shape. At this point you may need a little more flour to roll it out.

In a medium bowl, combine melted butter, brown sugar, pumpkin pie spice, cinnamon, and pecans if using. Stir well, then spread evenly across the rolled out dough.

Roll the dough up long ways and pinch the seams closed.

Slice the dough into equal sized pieces and place the rolls in a greased baking dish, typically a round 9-inch pan works well.

Cover the rolls and let them rise for an additional 45 minutes.

While the rolls are sitting, preheat the oven to 350°F.

Place the rolls in the oven for 30 minutes or until lightly browned.

While the rolls are cooling, combine vanilla extract, cream cheese, melted butter, powdered sugar, and milk in a small bowl. Mix well until a glaze forms.

When the rolls are cool, brush or spoon glaze on top and enjoy.