In a small bowl, combine the warm water, yeast and 1 TBSP of the brown sugar. Stir, and set aside until mixture gets frothy (about 10 minutes).
In a large bowl, mix the flour, salt, spice mix and the remaining brown sugar together. Pour in the yeast mixture, oil, pumpkin and egg to the bowl. Mix until the ingredients come together. .
Place the dough mixture onto a slightly floured work surface. Knead the dough for about 10 minutes, and gradually add the 1/3 cup of flour until the dough becomes smooth yet slightly sticky. Put the dough into a large, lightly oiled large bowl and cover with a clean towel . Let it rise in a warm place for about an hour until doubled in size (my dough took over 2 hours).
Divide the dough into 10-12 equal pieces and roll into balls. Lightly dust the balls with flour to keep them from sticking to the work surface.
Roll each dough ball into a thin rope about 20″ long.
Shape the rope into a U, and cross the ends of the U over each other (it should look like an upside down breast cancer ribbon). Fold the ends of the "ribbon" towards you to make the pretzel shape. Press the ends into the dough so they stick.
In a shallow bowl, combine the hot water and baking soda. Dip each pretzel into the baking soda mixture and place onto a parchment-lined baking tray (I lined my tray with my imitation Silpat). Let the pretzels rest.
Preheat the oven to 425 degrees F. Bake the pretzels for 7-10 minutes, and make sure to rotate the tray 180 degrees halfway through baking, until the pretzels are golden brown.
Melt the butter and set aside.
In a shallow bowl or plate, combine the granulated sugar and spice mix.
Once the pretzels are out of the oven, let them cool slightly (2-3 minutes). Then brush the pretzels with the melted butter and dip them into the spiced sugar mixture to coat.