Ingredients

• 3 cups all-purpose flour
• 3/4 cup pumpkin purée (fresh or canned)
• 2/3 cup lukewarm whole milk
• 1/4 cup sugar
• 1 teaspoon active dry yeast
• 1 teaspoon ground nutmeg
• 10 tablespoons unsalted butter, melted, divided
• 1 1/4 teaspoons kosher salt, divided
• Vegetable oil (for greasing)
• 1/2 cup (packed) finely grated Pecorino cheese (about 1 1/4 ounces)
• 1/2 cup (packed) thawed, drained frozen spinach
• 1/4 teaspoon freshly ground black pepper
• 1/4 teaspoon garlic powder
• 1 large egg
• Flaky sea salt

Instructions

1. Mix flour, pumpkin, milk, sugar, yeast, nutmeg, 2 Tbsp. butter, and 1 tsp. kosher salt in a large bowl or the bowl of a stand mixer fitted with the dough hook until dough comes together. Knead with your hands or dough hook until dough is soft and smooth, about 10 minutes. Form into a ball.
2. Lightly grease a large clean bowl with oil; transfer dough to bowl. Cover tightly with plastic wrap and let rise in a warm place until doubled in size, about 1 hour.
3. Meanwhile, purée cheese, spinach, pepper, garlic powder, 5 Tbsp. butter, and remaining 1/4 tsp. kosher salt in a food processor until smooth. Add egg and pulse to combine.
4. Arrange racks in upper and lower thirds of oven; preheat to 375°F. Divide dough into 2 equal pieces. Roll each piece to a 14x8" oval.
5. Transfer 1 oval to a parchment-lined baking sheet. Spread half of spinach mixture in a thin layer over. Starting at long side, tightly roll dough around filling into a long tube (like a cinnamon roll).
6. Arrange tube diagonally on sheet. Starting 1" from end closest to you, use sharp kitchen shears to make a deep incision at a 45-degree angle away from you, cutting almost to the bottom without cutting through. Carefully shift small cut piece to the left, keeping the bottom connected. Make another 45-degree incision 1" from first. Carefully shift piece to the right. Continue cutting and shifting to alternate sides for a total of 12-14 pieces. Repeat rolling, filling, and cutting with second piece of dough on another parchment-lined rimmed baking sheet.
7. Brush dough with 2 Tbsp. butter; sprinkle edges with sea salt. Bake, rotating sheets halfway through, until golden brown, 25-30 minutes.
8. Brush bread with remaining 1 Tbsp. butter and let cool slightly before serving.
9. Do Ahead Dough and filling can be made 1 day ahead; cover and chill. Bring to room temperature before rolling and filling.
10. Dough and filling can be made 1 day ahead; cover and chill. Bring to room temperature before rolling and filling.