• Heat ½ cup of water to between 105°F and 115°F. Add the sugar and the active dry yeast. Stir briefly and then set aside for the yeast to activate. When the yeast is bubbly and risen, after about 5 minutes, proceed with the recipe. 
• In the bowl of a stand mixer combine the pumpkin, honey, melted butter, one beaten egg, and the yeast mixture. Add the flour and salt and attach the dough hook.
• Mix, using the dough hook, until the dough starts to come together. Scrape down the sides occasionally to encourage the dough to come together. If the dough is too sticky and sticks to the side without forming a ball, add more flour a tablespoon at a time.
• Continue mixing with a dough hook for about 5 minutes until the dough is soft and stretchy. After mixing, take the dough out and lightly knead a couple of times on the counter to bring it together into a smooth ball. 
• Transfer the dough to a greased bowl. Drizzle a little oil on top of the dough and rub it all over. Cover with cling film or a tea towel and then set in a warm place to rise for 1 to 1 1/2 hours until double in size.
• Spray a 9" x 13" baking dish with non-stick spray. Punch the dough down and divide into 12 equal portions. Shape each portion into a small ball and arrange in the prepared baking dish. Cover with a tea towel and let rise for 30 minutes in a warm spot.
• Preheat the oven to 375°F. Whisk the remaining egg and brush over the rolls. Bake for 25 to 30 minutes until golden brown and fully cooked. Let cool briefly before serving.

Whipped Spice Butter

• In a mixing bowl, combine the softened butter, brown sugar, spices, and kosher salt. Whip the butter for 2 to 3 minutes until light and fluffy in texture. The butter can be made ahead of time and stored in the fridge. Allow to come up to room temperature before serving.
• Serve the rolls with the whipped spice butter and enjoy!