In a large bowl or the bowl of a stand mixer fitted with the paddle attachment, combine the pumpkin puree, yeast, honey, water, vegetable oil and 1 cup of the flour. Mix until combined. Stir in the seeds and salt, then switch to the kneading hook. Gradually add 2 cups more flour, kneading to incorporated and adding more as needed until you have a smooth and moist dough, that is not sticky or too dry. Remove dough to a greased bowl, cover with plastic wrap and allow to rise until doubled, about 60-90 minutes.
Remove dough to a floured surface and gently deflate. Divide dough into 6 equal portions and form into a log 1 1/2 inches wide and 12 inches long. Place onto a large, lightly greased baking sheet. Repeat with remaining dough pieces, placing sticks a couple of inches apart on the sheet. Cover with a clean tea towel and allow to rise until doubled, about 30-45 minutes.
Preheat oven to 400F.
Brush rolls with lightly beaten egg, then sprinkle with pepitas, poppy seed and sunflower seeds.
Bake in preheated oven for about 25 minutes, or until golden and hollow-sounding when tapped. Remove to a cooling rack to cool.
Be sure to read the "Cook's Notes" in the original post, for more tips, options, substitutions and variations for this recipe!