In a small bowl, dissolve the yeast in warm water and let it sit for about 5-10 minutes until frothy.

In a large mixing bowl, combine the pumpkin puree, sugar, melted butter, and egg. Mix well.

Add the dissolved yeast to the pumpkin mixture and stir until fully incorporated.

In a separate bowl, whisk together the flour, salt, cinnamon, and nutmeg.

Gradually add the dry ingredients to the wet mixture, stirring until a soft dough forms.

Knead the dough on a floured surface for about 5 minutes until smooth and elastic.

Place the dough in a greased bowl, cover it with a damp cloth, and let it rise in a warm place for about 1 hour or until doubled in size.

Preheat your oven to 375°F (190°C).

Punch down the risen dough and roll it out into a rectangle about 1/2 inch thick.

Cut the dough into strips approximately 1 inch wide.

Place the strips on a baking sheet lined with parchment paper, allowing some space between each.

Bake in the preheated oven for 15-20 minutes or until golden brown.

Remove from the oven and let cool slightly before serving.