In the bowl of a stand mixer, add 1 1/4 cup of flour, 3 Tbsp sugar, 2 tsp yeast, 4 Tbsp pumpkin powder, 1 egg, and 3/4 cup warm water. Mix vigorously until all the ingredients are evenly incorporated.
Add in another 1 1/4 cup of flour, 3 Tbsp of softened butter, and 1 tsp salt until dough starts to form and pulls away from the bowl. (Dough will be a little sticky but you can add more flour if it is still stuck to the bowl)
Knead dough in mixer for 5-7 minutes
Shape into a ball and place in a bowl covered with plastic wrap or towel. Keep in a warm place for 45 minutes until dough has almost doubled in size.
Punch out the air and knead dough for a few minutes. Divide dough into balls weighing 45 grams each. (Save one slightly smaller dough ball to make ears/noses)
Fold and roll each section of dough into round bun and place on lined baking tray. Shape smaller round buns for the ears.
Pre-heat the oven to 350 degrees Fahrenheit and let buns rest for another 10-15 minutes.
Bake the buns for 5-7 minutes. Then take out the ears. Cover the rest of the buns with foil to prevent browning and continue to bake for 8-10 minutes.
Let the buns cool completely.
Decorate buns with edible food markers and attach ears with baked pasta sticks.
