Now’s the time for a boatload of cinnamon rolls warm from the oven.

Not just any ol’ kind, but ones made moister and more golden in color with pureed pumpkin, and even more delectable with pumpkin pie-like spices of cinnamon, nutmeg and ginger.

That’s exactly what you’ll get with this recipe for “Spiced Pumpkin Cinnamon Rolls,” which makes 20 — yes! — palm-sized, swirly cinnamon rolls slathered with fluffy cream cheese icing.

Get your mixing bowls out now, and thank me later for turning you on to this recipe that’s simply made for this time of year.

It’s from the new cookbook, “The Shared Kitchen” (Smith Street Books), of which I received a review copy.

Written by Clare Scrine, an Australian food writer, it features 80 vegetarian and vegan recipes that by no means will leave you feeling deprived in any way.

Not when the selection includes the likes of “Luxe Potato, Apple & Fennel Bake,” “Spicy Capsicum & Artichoke Pesto with Hand-Rolled Pasta,” “A Big Moussaka,” and “Lemon & Rosemary Cake with Mascarpone Cream.”

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