1. For the pumpkin cheesecake filling: In a medium bowl, combine the cream cheese, pumpkin, sugar and pumpkin pie spice until smooth. Set aside.
2. Spray a 5-6-quart oval slow cooker with cooking spray.

3. Combine the granulated sugar, pumpkin pie spice and cinnamon in a large zip-top bag or a medium bowl. Set aside.

4. In another small bowl, stir together the melted butter with brown sugar; set aside and be sure to reserve at least 2 tablespoons for drizzling over the rolls prior to turning on the slow cooker.
5. Separate cinnamon rolls and cut each into halves. Flatten each half and place about 1 teaspoon of the cheesecake filling inside. Top with another half piece of dough and press the sides together and roll into balls.

6. Dip each ball into melted butter then toss into the freezer bag and shake everything together or dip each ball into bowl, coating well.

7. Place dough balls into a single layer in the bottom of the slow cooker. Drizzle with remaining melted butter and top with chopped pecans if desired.
8. Place two pieces of paper towels to cover the slow cooker (this prevents condensation from dripping) then place lid carefully over the paper towel and cook on high for 1 1/2 - 2 hours. (**VERY IMPORTANT: If your slow cooker runs hot, check at 1 hour then again at 1 1/2 hours to be safe.)
9. Turn off slow cooker, and allow to sit uncovered for 5 minutes, then run a knife around edge of slow cooker and transfer monkey bread onto separate serving plates. (Do not leave remaining monkey bread in slow cooker). Top each serving with syrup or favorite cream cheese glaze if desired.

Oven Instructions:

1. Pre-heat oven to 350°F. Lightly grease 10 cup fluted tube pan or bundt pan. Arrange coated dough balls in pan. Drizzle with melted butter mixture and chopped pecans.
2. Bake 25- 30 minutes or until golden brown and no longer doughy in the center. Cool in pan 10 minutes. Turn upside down onto serving plate. Top each serving with syrup or favorite cream cheese glaze if desired.