Heat the milk in the microwave for 30 seconds, until it reaches 110ºF to 120ºF. Mix in the granulated sugar with the yeast and let it sit for 5 minutes. The yeast should foam up at the top, an indication that the yeast is still active. (See note 4 about using instant yeast)
Grease a mixing bowl with oil (any oil) and set it aside.
In the bowl of a stand mixer, whisk together the flour (for the dough), cinnamon, ginger, nutmeg, cloves, salt, and brown sugar. Then, add the tangzhong, milk and yeast mixture, pumpkin puree, melted butter, and egg.
Fit the mixer with the dough hook. Mix the dough on low until you don’t see any loose flour on the sides of the bowl. This should take 30 seconds to 1 minute.
Then, increase the speed to medium-low and work the dough for 7 minutes. The dough will feel slightly tacky.
Lightly flour your hands and work surface. Then, transfer the dough to your work surface and knead a few times. If the dough is still feeling sticky, work in a few teaspoons of flour. Shape the dough into a ball and transfer the dough into the greased mixing bowl. Cover the bowl and let the dough rise for an hour in a warm place.