1. Activate the Yeast

In a small bowl, mix warm milk, yeast, and 1 tsp of the brown sugar. Let sit for 5–10 minutes, until foamy.

2. Make the Dough

1. In a large bowl (or stand mixer with dough hook), combine 3¼ cups flour, remaining brown sugar, salt, and spices.

2. Add yeast mixture, pumpkin purée, egg, and softened butter.

3. Mix until a soft dough forms. Add a bit more flour as needed — the dough should be soft and slightly tacky but not sticky.

3. Knead

Knead for 8–10 minutes (stand mixer) or 12–15 minutes by hand, until smooth and elastic.

4. First Rise

Place the dough in a lightly oiled bowl, cover, and let rise in a warm place for 1 to 1½ hours, until doubled in size.

5. Shape the Rolls

1. Punch down the dough and divide into 12 equal pieces.

2. Roll each into a smooth ball and place them in a greased 9×13-inch baking dish (3×4 pattern).
   For a festive look, use kitchen twine to gently tie each ball into a “pumpkin” shape before baking (snip and remove after baking).

6. Second Rise

Cover and let rise for 30–45 minutes, until puffy and almost doubled.

7. Bake

Preheat oven to 375°F (190°C).
Bake for 18–22 minutes, until golden on top and baked through (internal temp ~190°F / 88°C).

8. Finish

Brush warm rolls with melted butter (or honey-butter glaze if using). Serve warm and fluffy!