Add the pumpkin into the milk and butter mixture.
Stir this until completely blended in and smooth.
In a large bowl combine flour, salt, sugar, eggs, and yeast mixture. Stir together with a wooden spoon until combined.
Stir in the scalded milk and pumpkin mixture.
Stir until blended. At this point I let my stand mixer take over and knead the dough for about 10 minutes until smooth. You may need to add a little more flour if the dough is too sticky.
Spray the inside of a bowl with some non-stick cooking spray.
Place the ball of dough into the bowl.
Cover bowl with a towel and place in a warm place until dough has doubled in size, about 90 minutes.
Place the dough onto a slightly floured surface and punch down
Divide the dough in half.
Divide each half of the dough into smaller roll-sized sections.
Flatten the dough into round shapes.
Place on a parchment lined baking sheet about 2 inches apart. Bake in a preheated oven at 350 degrees for 10-13 minutes or until the tops are starting to turn golden brown. I made my rolls pretty large and the took about 18 minutes. Just watch them carefully to be sure they don't overcook.
After removing them from the oven, place a pecan sliver into the center of each one to resemble a pumpkin stem. Aren't these just adorable looking?