Begin by adding your warmed almond milk and yeast to a large mixing bowl. Let sit for 5-10 minutes to make sure the yeast is activated. You will be able to tell if it's bubbling.
After the 10 minute mark, add the pumpkin purée, sugar, melted vegan butter, and vanilla to the large mixing bowl and mix until combined.
Once mixed, gradually begin adding in your flour and salt. If you are using a standing mixer, add the flour ½ cup at a time.
Once all the flour has been added in, knead the dough. If using a standing mixer, switch the attachment to the bread hook and knead hook for 5-10 minutes until elastic. If you are kneading by hand, knead on a well-floured surface for 10-15 minutes or until the dough is elastic and significantly less sticky. (Since the dough has pumpkin in it, it will be stickier than normal bun dough, but should firm up a lot during kneading).
Once the bread is ready, add it to a well oiled bowl for the first rise. I prefer to coat my bowl in olive oil, but any oil works here. The dough will be sticky so you may want to flour your hands before grabbing the dough.
Then, cover the bowl with plastic wrap or a towel, place in a warm place, and let rise 1-2 hours until doubled in size. I like to test my dough by "poking" it with a finger. If it doesn't bounce back and stays indented, it is ready.