Place yeast and sugar in a mixing bowl. Microwave the milk for 30 seconds. Add the warm milk to the mixing bowl and let the yeast proof for about 2 minutes.

Add the flour, egg and salt and knead by hand or with a stand mixer with a dough hook for about 2 minutes.

Add the butter. Continue kneading for 2-3 minutes. The dough should be very soft.

Turn the dough out onto the counter and divide it into 8 equal size pieces (about 110 grams each) and shape into rolls. Place on a silpat-lined baking sheet and let rise for an hour.

Preheat oven to 325F (165C) degrees.

In another bowl, make the pumpkin filling by combining the pumpkin, sugar, egg, cinnamon and cloves.

In another bowl, make the crumble by combining the butter, flour, brown sugar, nuts, cinnamon, cloves and salt, using a fork or pastry blender.

Sprinkle granulated sugar evenly over each roll.

Press the center down to flatten. Using a sharp knife, cut four slits into each roll to create the bear’s claw. Spoon pumpkin filling into the center of each flattened claw. Top evenly with the crumble.

Bake for 40 minutes or until golden brown.

In a small bowl, whisk together powdered sugar, cinnamon, maple syrup and milk. Drizzle over the baked claws.

Serve warm.