Transfer all the dry ingredients except the salt in a large bowl, or in the bowl of your stand-mixer and stir to combine.
Add the water, pumpkin puree, salt, and olive oil and knead by hand or with the dough attachment until elastic and not very sticky. If the dough is too sticky, add some extra flour.
Cover with a towel and let the dough rest in a warm place until doubled in volume (about 1-2 hours).
Lightly oil your hands and shape the dinner rolls. Transfer the rolls to the baking paper, seam-side facing down.
Let in a warm place to rest and almost double in volume.
Bake for about 25-30 minutes or until golden brown.
Let on a rack to cool. Eat!