In a small bowl, heat ½ cup of water until it reaches 105°F to 115°F. Stir in the sugar and active dry yeast, allowing the mixture to sit for about 5 minutes until frothy.

In a stand mixer fitted with a dough hook, combine 1 cup of pumpkin purée, honey, melted butter, and one beaten egg. Add the activated yeast mixture, then gradually add the flour and salt. Mix until the dough pulls away from the sides.

Lightly flour the work surface and transfer the dough. Knead briefly by hand for about 3 minutes, then coat lightly with oil. Place in a warm area to rise for 1 to 1.5 hours, until doubled in size.

Once risen, gently deflate dough and turn onto a floured surface. Divide into 12 portions, shaping each into a ball. Arrange in a greased 9”x13” pan and let rise for an additional 30 minutes.

Preheat oven to 375°F. Brush the tops of rolls with the remaining beaten egg. Bake for 25-30 minutes until golden brown.

Whip the two sticks of softened butter, brown sugar, and spices together until fluffy.

Allow rolls to cool for about 10 minutes before serving with the whipped spice butter.