First, heat your milk up to about 105F {it should take just a few seconds in the microwave}, and mix in your yeast. Let it sit for a few minutes to activate!

Pour the milk and yeast mixture in the bowl of a stand mixer fitted with the paddle attachment. Add in the sugars, salt, pumpkin spice, and vanilla extract. Mix, then add in the pumpkin puree, melted butter, egg, and egg yolks. Mix until well-combined.

Switch to the dough hook attachment, and start adding the flour about ½ cup at a time. Keep mixing and adding until the dough is no longer sticky and pulls away from the sides. It’s okay if you use more or less than the amount listed!

Once it’s ready, lightly flour a kneading surface, and dump the dough on top.

Knead for a few minutes, then the divide the dough into many walnut-sized balls.

One at a time, flatten a piece of dough, placing a small amount of cream cheese in the center and a few chocolate chips, then pinch closed.

Dip the ball of dough in melted butter, then in the mixture of sugar and pumpkin spice. Spray a bundt pan very well with nonstick spray, and place the sugared pieces of dough into the pan as you go.

Cover the pan, and allow the dough to rise for at least 30 minutes.

When ready to bake, preheat the oven to 350F. Bake the monkey bread for 35-40 minutes, until it has risen considerably and the top surface is crisp and the sugar has caramelized.

Remove from the oven and let cool for about 5 minutes, then place a large plate on top of the pan, invert and allow the monkey bread to cool for 15-20 minutes longer before removing the pan.