Spray bundt pan with a non-stick cooking spray.

Pour the warm water into a large bowl. Add in the 1 tsp. sugar and 2 packages of dry yeast. Stir until combined. Let sit until frothy. This should take approx. 5-7 minutes.

Stir in one cup of the flour, milk, egg, ⅓ c. granulated sugar, 2 tablespoons butter, and the pumpkin extract. Mix in thoroughly, then add the remainder of the flour and knead until the dough forms a ball. Dough will be soft. Grease a large bowl and place the dough ball into it. Cover bowl with plastic wrap and allow the dough to rise in a warm area for 40-minutes.

Punch dough down and turn it out onto a lightly floured surface.

Form dough into balls about the size of walnuts or smaller if you pefer .smaller bites.

Combine the brown sugar, cinnamon and pumpkin spice in a small bowl.

Dip each dough ball into the melted butter, then roll in the sugar mixture until well-coated. Place dough balls, evenly in the prepared pan, stacking on top of each other as needed. Cover pan with plastic wrap and let rise until doubled (about 40-minutes.)

Bake in a 350° preheated oven for approx. 30 minutes or until browned.

Turn pan upside down over a serving platter to remove monkey bread. Allow to cool for about 10-12 minutes. At this point you can serve as-is or drizzle with icing.

Using an electric mixer, combine butter, cream cheese and extract until smooth and creamy.

Add 1½ cups of the powdered sugar, mixing thoroughly. Depending on consistency, you can now add the remaining powdered sugar if you need it thicker. Icing should be a drizzle consistency. If the icing appears too stiff, you can add small amounts of milk until it reaches the desired consistency.