Place a large saucepan over low heat, I used my Dutch-oven. Add milk, oil, and granulated sugar until it starts to get warm but is not boiling, you can use a candy thermometer, it should be 125 degrees F. If it starts boiling, let it cool down for 5 minutes.
Remove from the heat, and sprinkle the yeast over the warm mixture, let it sit for 5 minutes then stir in the pumpkin puree.
Add 4 cups of flour, nutmeg, cinnamon, and ginger on top of the yeast, making sure to cover the milk and yeast with the flour. Stir until well combined. Cover the pot and let it rise for 1 hour. Once it has raised for 1 hour, stir in a 1/2 cup flour, the baking powder, baking soda, and salt. Stir together then immediately roll out.
On a lightly floured surface roll the dough into a long rectangle. I like to make it as thin as possible, makes it a little gooier. Drizzle the melted butter evenly over the dough, use your hands to spread.
Making the filling by combining the brown sugar, cinnamon, nutmeg, and cloves in a small bowl.
Sprinkle the brown sugar mixture over the butter, once again used your fingers to spread it out.
Roll the dough tightly from long end, pinching edges closed when completely rolled.
Slice dough into 18 rolls, about 3/4-1 inch thick slices.