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Mix starter, pumpkin puree, water, and maple syrup.
Add flour and Himalayan salt. Mix until shaggy.
Rest for 1 hour.
Bulk ferment.
Perform stretch and folds (or coils) every 30 minutes, 4 rounds total.
Let proof.
Prepare cinnamon swirl mix by combining sugar, cinnamon, and pumpkin pie spice.
Laminate dough.
Fold dough in half and add mix.
Fold the other half and add mix.
Continue shaping while adding mix.
Cold proof.
Preheat oven to 450°F with Dutch oven inside.
Bake for 30 minutes covered.
Bake for 15 minutes uncovered until toasty.