Microwave the cold milk for 45 seconds-1 minute, or heat on the stove, until it is around 105-110 degrees. Bloom your yeast by mixing the active dry yeast, granulated white sugar, and the lukewarm milk together. Let it sit for 10 minutes or until foamy on top.
¾ cup (180 ml) whole milk, 2 ¼ teaspoon active dry yeast, 1 teaspoon sugar
In a stand mixer with a whisk attachment, mix together the all purpose flour, pumpkin pie spice, granulated white sugar and salt.
3 ¾ cups (469 g) all-purpose flour, spooned and leveled, 1 tablespoon pumpkin pie spice, 1 ½ tablespoon granulated white sugar, ¾ teaspoon salt
Add in the whisked whole egg and egg yolk, butter, pumpkin puree and vanilla and mix.
1 whole egg, whisked, 1 egg yolk, whisked, 5 tablespoon (70 g) unsalted butter, softened, 6 tablespoon (92 g) canned pumpkin puree, ½ tablespoon vanilla
Add in the milk and yeast mixture and mix until everything is blended. Switch to a dough hook and knead for about 5 minutes on medium speed until it's no longer sticking to the bottom and forms into a ball. When the dough is finished being kneeded it will be smooth and just slightly sticky.
Form the dough into a ball and place in a large, greased bowl. (Works best with floured hands). Cover with plastic wrap and place in a warm place to proof for 1 ½ to 2 hours, or until the dough doubles in size.