Begin by adding the yeast into the water in a large bowl. Allow it to rest for 5 minutes then stir to combine.

Add the milk, eggs, pumpkin puree, butter, 1 ¼ cups flour, brown sugar, salt, cinnamon, ginger, nutmeg, and cloves into the yeast mixture. Beat on high for 2 minutes using a hand mixer.

Slowly add the rest of the flour a little at a time until the dough is stiff enough to knead with your hands (you might not need to use it all- I used about 1 ¾ cup extra).

Add to a floured surface, and knead, adding more flour if needed until the dough is smooth and elastic.

Grease a large bowl and place the dough inside. Turn the dough in the bowl until it is coated. Cover the bowl with a towel and let sit until the dough doubles in size, about 1 hour.

In a large bowl, combine the white sugar, brown sugar, cinnamon, allspice, ginger, nutmeg, and cloves. Reserve.

When the dough has risen, place it on a lightly floured work surface and roll it until a 16” x 12” rectangle.

Spread the softened butter over the dough and sprinkle with the sugar mixture.

Roll the dough up the long way so that it resembles a pinwheel.

Freeze for 20 minutes.

Remove from the freezer and cut the rolled up dough using a sharp knife. You should get 15 slices.

Place the rolls on a greased baking sheet. Cover with a towel and let sit for 45 minutes or until they almost double.

At this stage, if you have room in your fridge, you could keep these overnight.

Preheat the oven to 375 degrees and bake the buns until brown around the edges, about 20-30 minutes.

When you have about 5 minutes left on the timer, make the caramel sauce. Combine the brown sugar, butter, and corn syrup in a pan over medium heat. Stir constantly until butter melts. Continue to cook for about 1 minute, until the mixture thickens and smoothes.

Remove from heat and add the chopped pecans, stirring to combine. Drizzle over the sticky buns.