In a bowl, combine 3 cups of all-purpose flour, yeast, salt, and sugar. Stir gently to mix.

Warm your milk until it's about 110°F and pour it into the dry ingredients along with pumpkin puree and eggs. Mix until combined, then gradually add in the remaining flour until a soft dough forms.

Place the dough on a lightly floured surface and knead for about 5-7 minutes until it's smooth and elastic.

Form it into a ball and place it in a greased bowl, covering it with a kitchen towel.

Allow the dough to rise in a warm place for 1 hour or until doubled in size.

In a small bowl, mix together brown sugar, cinnamon, nutmeg, and chopped pecans.

Once the dough has risen, punch it down, then roll it out on a floured surface into a rectangle, approximately 1/4-inch thick.

Spread the softened butter over the surface, then sprinkle the sugar and spice mixture evenly on top.

Roll up the dough tightly, starting from the long edge, to create a log.

Using a sharp knife, cut the log into 12 to 15 slices, about 1 to 1½ inches thick.

Place the slices in a greased baking dish, fitting them snugly against each other.

In a saucepan, melt together maple syrup, brown sugar, and butter until well combined and smooth.

Pour this mixture over the buns evenly. Cover the dish with a towel and let it rise again for about 30 minutes.

Preheat your oven to 350°F and bake your sticky buns for 25-30 minutes, or until they are golden brown and cooked through.

Allow them to cool for a few minutes, then invert the pan onto a serving platter.