Prepare the Dough: In a small bowl, combine warm milk, granulated sugar, and active dry yeast. Let sit for 5 minutes until foamy. Stir in the pumpkin puree.
In a stand mixer bowl, combine the yeast mixture with flour, cinnamon, salt, nutmeg, ginger, and egg yolk. Knead the dough for 6-7 minutes until smooth (or knead by hand). The dough will be soft and slightly sticky. Place in a clean bowl, cover, and let rise in a warm place for 1 hour, until doubled.
Make the Pumpkin Spice Butter: Mix 1/4 cup melted butter with brown sugar and pumpkin spice seasoning. Line a baking sheet with parchment paper.
Shape the Cinnasticks: Lightly flour a clean surface. Punch down the dough and roll it into a 24×16-inch rectangle. Spread the pumpkin spice butter over half (12×8 inches) of the dough. Fold the dough in half lengthwise to make a 12×16-inch rectangle. Cut into 1-inch strips (about 16 strips). Twist each strip by holding both ends and twisting in opposite directions. Place on the prepared baking sheet. Cover lightly and let rise in a warm area for 30 minutes.
Prepare the Dip: While the cinnasticks rise, whip the heavy cream in a bowl until stiff peaks form. In a separate bowl, blend the cream cheese with maple syrup until smooth. Fold in the whipped cream until well combined. Set aside.
Bake and Finish: Preheat the oven to 375°F (190°C). Bake the cinnasticks for 10-12 minutes until golden brown on the bottom. Mix the remaining 2 tablespoons melted butter with cinnamon sugar and brush over the baked cinnasticks. Let cool for 5 minutes before serving.
Serve: Enjoy warm with maple cream cheese dip!