Preheat oven to 375°F (190°C). Line rimmed baking sheets with parchment paper.

In a large bowl, whisk together flour, sugar, baking soda, and salt; stir in pepitas and oats.

In a medium bowl, whisk together pumpkin, buttermilk, and melted butter. Stir pumpkin mixture into flour mixture until a shaggy dough forms. Gently knead dough in bowl just until it comes together.

Turn out dough onto a lightly floured surface. Divide into 12 portions (about 140 grams each). Roll each portion into a ball, and place at least 1½ inches apart on prepared pans. Using a sharp knife, deeply score top of each roll with a “X.” Sprinkle pepitas and oats on top, gently pressing to adhere.

Bake until rolls are golden brown and an instant-read thermometer inserted in center registers at least 205°F (96°C), 20 to 25 minutes. Let cool on pans for 5 to 10 minutes. Serve warm with Smoky Mascarpone Spread. Store in an airtight container for up to 3 days.