Mix the dough: In the bowl of a stand mixer (or a large mixing bowl), whisk together the active sourdough starter and water until smooth. Add the melted butter, honey, eggs, vanilla, pumpkin puree, pumpkin pie spice, and cinnamon, then mix until well combined.
Add the dry ingredients: Add the flour and salt. Mix until a shaggy dough forms.
Knead the dough:If using a stand mixer: Using the dough hook, knead on medium-low speed for 8–10 minutes, or until the dough becomes smooth, elastic, and slightly tacky.If kneading by hand: Turn the dough onto a lightly floured surface and knead for 10–15 minutes, adding only a small amount of flour if needed, until the dough is soft, smooth, and elastic. First rise (bulk fermentation): Transfer the dough to a lightly greased bowl and turn once to coat. Cover with plastic wrap or a damp kitchen towel and let ferment at room temperature for 8–12 hours, or overnight, until the dough has noticeably risen and looks puffy.
Add the leavening: Turn the dough onto a lightly floured work surface. Sprinkle the baking powder and baking soda evenly over the dough, then knead gently for 2–3 minutes until fully incorporated and no streaks remain.
Make the pumpkin cinnamon filling: In a small bowl, combine the softened butter, pumpkin puree, brown sugar, pumpkin pie spice, and cinnamon. Mix until smooth and spreadable.
Roll and fill the dough: Lightly flour your work surface and roll the dough into a ¼-inch-thick rectangle (about 12 × 18 inches). Spread the filling evenly over the surface, leaving a small border along one long edge. Don't worry if the filling doesn't spread perfectly; simply crumble it evenly across the dough, and it will melt together as the rolls bake.
Shape the rolls: Starting with a long edge, roll the dough tightly into a log. Pinch the seam closed to seal, then slice into 12 even rolls using a sharp knife or unflavored dental floss.
Bake: Grease a 12-inch cast-iron skillet or a 9×13-inch baking dish and arrange the rolls evenly inside, leaving a little space between each one. Bake in a preheated 375°F (190°C) oven for 20–25 minutes, or until the rolls are golden brown and baked through.
Make the maple cream cheese glaze: While the rolls bake, combine the cream cheese, milk, maple syrup, vanilla extract, and salt in a small saucepan over medium heat. Whisk until smooth and pourable. If needed, add additional milk, 1–2 teaspoons at a time, until the glaze easily drizzles from a spoon.
Glaze and serve: Pour the warm glaze over the cinnamon rolls immediately after baking so it melts into every swirl. Serve warm and enjoy