To make filling:

1. Mix together brown sugar, cinnamon, ginger, nutmeg and salt. Set aside.

To make topping:

2. Prepare a 9 x 13-inch baking pan by lining with parchment paper. Add butter, maple syrup, brown sugar, and vanilla to medium saucepan and heat over medium heat, stirring occasionally until butter is melted and combined, about 3 minutes.

3. Pour mixture into baking pan and top with pecans and about ½ cup toasted pumpkin seeds.

To make sticky buns:

4. Combine bread flour, cinnamon, turmeric and salt in a medium bowl, whisk and set aside.

5. Warm milk in a saucepan to 110°. Add to the bowl of a stand mixer fitted with a dough hook. Add granulated sugar and sprinkle yeast on top. Add pumpkin purée, melted butter and egg. Mix on low until combined.

6. Add flour to mixer and return to low speed for about 8-10 minutes, until you have a dough ball that is slightly sticky, but pulls away from the sides of the bowl. Transfer dough to a large bowl greased with olive oil, cover with plastic wrap and place in a warm area until doubled in size, about 1 hour or a little longer.

7. Once dough has doubled, turn out onto floured work surface and roll into a rectangle – about 14 x 16-inch. Spread the softened butter over the dough, then sprinkle the brown sugar filling mixture over, rubbing into the butter.

8. Roll the dough into a log starting at the short end. Slice into 12 equal portions with a serrated knife. Place each roll into prepared baking pan and cover to proof again until doubled in size, about 30-45 minutes.

9. Preheat oven to 375°. When dough is ready, bake until edges and tops of the buns are golden brown and the sticky mixture is bubbling, about 20-25 minutes. Allow to cool for 10 minutes before flipping onto a cutting board or serving tray. Let rest for another 10 minutes before diving in.