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1
Combine water, yeast and honey in work bowl of stand mixer, stirring until completely dissolved.
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2
Let stand at room temperature until foamy, about 10 minutes.
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3
Add flour and pumpkin, then mix with dough hook at low speed until dough begins to be elastic, about 5 minutes.
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4
Add salt and butter and continue to process until dough is smooth, shiny, elastic and just a little bit sticky, about another 5 minutes.
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5
Coat a bowl with oil.
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6
Form dough into a ball and turn it in the bowl to coat.
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7
Cover with plastic wrap and let stand in a warm place until doubled in volume, 60-90 minutes.
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8
Preheat oven to 350F and sprinkle a baking sheet with cornmeal.
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9
Turn dough out onto a floured board and knead 3-5 times.
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10
Divide dough into 15 equal pieces (divide into 16 by cutting in halves 4 times, then take the smallest ball and divide it into bits and add to any of the other balls that look small).
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11
Form each piece into a neat ball by rolling between your palm and the board.
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12
Place balls on prepared baking sheet in three rows of five; cover with plastic wrap and let stand at room temperature until doubled in volume, 30-45 minutes.
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13
Bake in preheated oven until golden brown, about 30 minutes.
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14
Transfer to a wire rack and cool completely before serving.
