Combine warm water, yeast, and 1 tablespoon of sugar in a bowl. Let it sit until foamy, about 5-10 minutes.

In another bowl, whisk together the remaining sugar, pumpkin puree, 2 eggs, yolk, and oil. Combine this with the yeast mixture.

In a separate bowl, whisk together the all-purpose flour, whole-wheat flour, sage, salt, and nutmeg.

Using a stand mixer, slowly add the dry mixture to the wet ingredients and knead for about 10 minutes.

Shape dough into a ball, place in an oiled bowl, cover, and let it rise until doubled in size (approximately one hour).

Punch down the risen dough and divide it into 16 pieces. Roll each piece into a 10-inch rope and twist into knots.

Arrange the shaped rolls on baking sheets. Cover and let rise until puffy, about 35 minutes.

Preheat your oven to 350°F (175°C).

Whisk together the egg with 2 tablespoons of water and brush over the knots.

Bake the rolls until golden brown and internal temperature reaches 200°F, about 22-26 minutes.

Allow the rolls to cool slightly before transferring them to a wire rack.