Combine warm water, brown sugar and yeast in a large bowl and let stand 5 minutes.

Add 1 cup of flour and melted butter and stir until combined.

Cover with plastic wrap or tea towel and place in a warm place to rise for 30 minutes.

Once the 30 minutes is up, add the pumpkin, salt & nutmeg to the flour/yeast mixture and stir to combine.

Add the additional 2 1/4 cups of flour and about half of the cheese and stir until dough starts to form.

Place the dough on a lightly floured surface.

Knead the dough for about 8 minutes. It will be smooth and elastic. Use up to 1/4 cup of flour to prevent hands from sticking to the dough if needed.

Coat a large bowl with cooking spray and place the kneaded dough inside, turning once to coat.

Cover with plastic wrap or a tea towel and place in a warm location to rise for about 1 hour, or until doubled in size.

After dough has risen, punch it in the middle, then let it reast for 5 minutes.

Prepare a cookie sheet with parchment paper and sprinkle with cornmeal.

Divide the dough into 2 equal parts and shape each part into a round disc, about 8" in diameter and place on prepared pan.

Take the remaining cheese and sprinkle evenly over each loaf.

Sprinle walnuts & pepitas over each loaf and lightly press them into the dough so they will stick.

Cover the dough one more time with a tea towel or loose plastic wrap and allow it to rise in a warm place for about 20 minutes.

Preheat oven to 400 degrees while dough is rising.

Once dough has risen for 20 minutes, bake for about 25-30 minutes or until the loaves are slightly brown on the bottom and cheese looks melted.

Transfer to a wire rack to cool ir enjoy right away!