1. In a small saucepan, warm the milk until it’s lukewarm—around 110°F.
2. In a large mixing bowl, combine 1 cup of flour, sugar, yeast, and salt. Stir in the warm milk, melted butter, pumpkin puree, egg, and vanilla extract until well mixed.
3. Gradually add the remaining flour until a soft dough forms. Knead the dough on a floured surface for about 5-7 minutes, or until smooth and elastic.
4. Place the dough in a greased bowl, cover with a clean cloth, and let it rise in a warm place for about 1 hour, or until doubled in size.
5. In a small bowl, mix the brown sugar, cinnamon, nutmeg, and ginger. Set aside.
6. Punch down the dough and roll it out on a floured surface into a 15×9-inch rectangle.
7. Spread the softened butter over the dough and sprinkle evenly with the sugar and spice mixture. Add nuts if desired.
8. Roll up the dough tightly from the long side and cut into 12 equal pieces.
9. Place the rolls in a greased 9×13-inch baking pan. Cover and let rise for another 30 minutes.
10. Preheat your oven to 375°F. Bake the rolls for 20-25 minutes, or until golden brown.
11. Let the rolls cool slightly before serving. Enjoy the warm fragrance wafting through your kitchen—truly a slice of heaven!

Remember, patience is key when letting the dough rise, and the reward is a batch of perfectly fluffy rolls.