Preheat the oven to 350°F. Lightly grease a medium sized baking pan or sheet.

In a big bowl, combine the flour, baking powder, brown sugar, salt, cinnamon, and nutmeg. Add the pumpkin puree, eggs and milk and mix with a wooden spoon. The dough will be quite wet and sticky. If necessary, add some more flour so you can shape the rolls.

Divide the dough into 4 equal portions and transfer each to the parchment linked baking pan. Lightly flour your hands and shape the dough portions into 4 round balls. Sprinkle each dough ball in cinnamon sugar.

Bake for 25-30 minutes or until lightly browned. Allow the rolls to cool on the pan for 5 minutes and then transfer to a cooling rack to cool until warm or room temperature.

Store in a sealed container at room temperature for up to 2 days, or freeze for up to 3 months.