Combine sourdough starter, maple syrup, pureed and roasted pumpkin, cinnamon, flour, butter, and water in a large bowl.

Once the dough has formed, cover the bowl and let it sit on the countertop to ferment for 4-24 hours.

After 4-24 hours, add the eggs, baking soda, baking powder, and salt. Mix until combined.

Preheat your oven to 350 F / 180 C.

Make the filling in a separate bowl by combining, butter, coconut sugar, and pumpkin pie spice.

Roll out the dough to about ¼” thick.

Using a spatula, generously spread the filling over the dough.

Roll the dough into a log. Use thread to cut out 10 cinnamon rolls.

Place the rolls into a cast iron skillet with the swirls facing upright. You can also use a baking tray to bake the rolls.

Bake for 20-25 minutes or until golden brown.

Combine the heavy cream, maple syrup, vanilla, and cream cheese in a saucepan.

Heat the mixture on low until everything is combined.

Once the sourdough pumpkin cinnamon rolls have cooled a bit, spread the cream cheese frosting overtop.