Activate Yeast: Begin by heating ½ cup of water to 105°F-115°F, then mix in the sugar and active dry yeast. Set aside for about 5 minutes, until it bubbles up, signaling it's ready to use.

Mix Dough: In a stand mixer, combine the pumpkin purée, honey, melted butter, one beaten egg, and the activated yeast mixture. Gradually add flour and salt, mixing with a dough hook until the dough is soft and stretchy, about 5 minutes.

First Rise: Gently knead the dough, shape it into a ball, and place it in a greased bowl. Cover and let it rise in a warm spot for 1 to 1.5 hours, or until it has doubled in size.

Shape Rolls: Once risen, punch down the dough to release air. Divide it into 12 equal pieces, shape them into balls, and arrange them in a greased 9" x 13" dish. Cover again and let rise for another 30 minutes.

Preheat & Bake: Preheat your oven to 375°F. Brush the rolls with the remaining beaten egg for a beautiful finish. Bake them for 25-30 minutes until they are golden brown and fragrant.

Make Whipped Butter: While the rolls cool slightly, beat the softened butter with brown sugar and your chosen spices until light and fluffy, about 2-3 minutes. Serve alongside the rolls for a scrumptious treat!