In a large mixing bowl, combine the sourdough starter, pumpkin puree, sugar, melted butter, and eggs. Mix until well integrated.

Slowly incorporate the flour, pumpkin pie spice, cinnamon, and salt into the mixture. Stir until a soft, tacky dough forms.

Turn the dough onto a floured surface and knead for about 5-7 minutes until smooth and elastic.

Place the dough in a greased bowl, cover with a kitchen towel, and let it rise in a warm area for 1-2 hours, or until it doubles in size.

Once risen, turn the dough onto a floured surface and roll it into a rectangle about 16x12 inches.

In a small bowl, mix together melted butter, sugar, and some cinnamon. Spread this mixture evenly over the rolled-out dough.

Starting from one long side, carefully roll the dough into a tight log. Slice it into 12 equal rolls and place in a greased baking dish.

Cover the rolls and let them rise for about 30-45 minutes while preheating your oven to 350°F (175°C).

Bake rolls for approximately 25-30 minutes, or until golden brown and puffed up.

While the rolls are baking, whip up the cream cheese frosting by blending cream cheese, powdered sugar, maple syrup, and vanilla extract until smooth.

Once rolls are slightly cooled, generously drizzle the maple frosting over the top.