In a small bowl, combine warm water, sugar, and yeast. Let it sit for 5 minutes until frothy.

In a large mixing bowl, combine flour, salt, pumpkin puree, and chopped rosemary.

Add the yeast mixture to the dry ingredients and mix until a dough forms.

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

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

Preheat the oven to 375°F (190°C).

Punch down the risen dough and divide it into 8 equal pieces.

Shape each piece into a ball and place them on a greased baking sheet.

Cover the rolls with a kitchen towel and let them rise for another 30 minutes.

Brush the tops with olive oil and sprinkle with fresh rosemary.

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

Remove from the oven and let cool slightly before serving.