In the bowl of a stand mixer, fitted with the dough hook, combine the pumpkin, honey, water, oil and yeast until evenly incorporated. Add 1 cup of flour along with the salt, garlic, onion, and chili powder and stir until combined. While the machine is running, slowly add as much of the remaining flour as needed to create a smooth and soft dough that pulls away from the sides. Knead on high for about 5 to 7 minutes until soft. Transfer the dough to a lightly oiled bowl and cover loosely with plastic wrap and a damp kitchen towel. Allow to rise in a warm spot until doubled in size, about 1 hour.

Line two baking sheets with parchment paper and set aside. Transfer the dough to a very lightly floured work surface and cut into about 16 to 20 even pieces, depending on the size of knots you want. Cover the dough portions with a kitchen towel. Working with one piece at a time, roll out each into a 6-inch long rope. You only want a very very small amount of flour on the board and your hands. If there is too much flour, the dough will become dry and you won't be able to roll it out. Carefully form the rope into a knot and place onto the prepared baking sheets. Continue rolling and knotting all the dough, spacing out the pieces about 2 inches apart from one another on the baking sheets. Cover the pans loosely with plastic wrap and a damp kitchen towel and allow to rise for 30 minutes.

Meanwhile, preheat oven to 400°F. Once the knots have risen, transfer the baking sheets to the oven and bake until puffed up and lightly golden brown, about 18 to 20 minutes. They should be light and sound somewhat hallow when you pick them up.

To make the topping, place the butter and oil in a small saucepan and set over moderate heat. Once melted, add the garlic and cook, stirring often, until the garlic just begins to brown. Remove from the heat and stir in the parsley. Brush the topping on top of the warm knots and sprinkle with parmesan. Serve with marinara sauce on the side for dipping. Enjoy!