In a large mixing bowl, combine 2 cups of the all-purpose flour, granulated sugar, salt, yeast, cinnamon, nutmeg, ginger, and cloves. Stir to mix evenly.
In a separate bowl, whisk together the pumpkin puree, warm milk, melted butter, egg, and vanilla extract until smooth.
Pour the wet ingredients into the dry ingredients and stir until combined.
Gradually add the remaining 1 1/2 cups of flour, 1/4 cup at a time, mixing well after each addition until a soft dough forms.
Turn the dough out onto a lightly floured surface and knead for about 8-10 minutes until the dough is smooth and elastic. Add a little flour if the dough is too sticky.
Place the dough in a lightly greased bowl, cover with a clean kitchen towel or plastic wrap, and let it rise in a warm place for 1 hour or until doubled in size.
Punch down the dough and divide it into 12 equal pieces. Shape each piece into a smooth ball.
Place the dough balls on a greased or parchment-lined baking sheet, spacing them about 2 inches apart.
Cover the rolls with a towel and let them rise for an additional 30 minutes until puffy.
Preheat the oven to 375°F (190°C).
Bake the rolls for 20-25 minutes or until golden brown on top and cooked through.
Remove from the oven and let the pumpkin bread kneaders cool on a wire rack for at least 10 minutes before serving.