To make the dough, place the flour, yeast, salt, cinnamon, nutmeg and sugar in the bowl of a stand mixer fitted with a dough hook and mix to combine.
Add the pumpkin puree, melted butter and most of the milk and mix to form a rough dough. Add the rest of the milk as needed to form a soft, slightly sticky dough.
Knead with the stand mixer on a high speed for about 5-10 minutes, until the dough is smooth and stretchy. The dough should be a bit sticky, but if it seems too wet you can add a little extra flour. If you don't have a stand mixer it can be kneaded by hand on a lightly oiled surface.
Place the dough in an oiled bowl, cover and leave in a warm place until doubled in size, about 1-2 hours. It can also be placed in the fridge to rise overnight instead.
For the filling, mix together the light brown sugar, cinnamon, nutmeg, ginger, cloves and allspice in a bowl and set aside.
Punch down the risen dough and give it a brief 30 second knead to knock out any air bubbles.
Roll the dough out on a floured surface to an approx 30 x 45 cm / 12 x 18 inch rectangle and spread the softened butter evenly over the surface, leaving about a 1cm border around the edge.
Scatter over the spiced sugar mixture and press it down gently.
Roll the dough up tightly from one of the long edges into a sausage and trim off and discard the ends.
Use a sharp knife to slice the roll into 9 even slices then arrange them cut side down in a 23 cm / 9 inch square tin lined with baking parchment.
Cover loosely and set aside to rise for 30-50 minutes until puffy. Meanwhile, preheat the oven to 180°C/160°C fan/350°F/gas mark 4.
Once the buns have risen, bake for 30-40 minutes, until the internal temperature reaches 90°C/194°F on a probe thermometer. Cover them loosely with tin foil partway through baking if the tops start to colour too much.
Leave to cool in the tin for 30 minutes then carefully lift them out using the baking parchment and place on a wire rack.
To make the glaze, whisk together the cream cheese and maple syrup until smooth then drizzle over the tops of the buns and serve.