Pumpkin Spice Pull-Aparts

• 2 tablespoons ground cinnamon
• 1 1/2 teaspoons ground nutmeg
• 3/4 teaspoon ground mace
• 3/4 teaspoon ground ginger
• 1/2 teaspoon ground cloves
• 1 cup warm water
• 2 (.25 ounce) packages active dry yeast
• 2 cups white sugar, divided
• 1 1/4 cups butter, melted, divided
• 1 cup canned solid-pack pumpkin
• 1/2 cup nonfat dry milk powder
• 1 teaspoon salt
• 5 cups all-purpose flour, or more as needed
• 1 cup chopped walnuts, divided (optional)
• 1 cup raisins (optional)

1. Mix cinnamon, nutmeg, mace, ginger, and cloves together in a bowl.
2. Combine warm water and yeast in the bowl of a stand mixer; stir to dissolve yeast. Stir in 1/2 cup sugar, 1/2 cup butter, pumpkin, dry milk, and salt. Add 2 teaspoons of the cinnamon mixture and 2 1/2 cups flour. Beat on low speed for 3 minutes. Beat in another 2 1/2 cups flour gradually. Knead dough until smooth. Work in additional flour as needed to form a stiff dough.
3. Transfer dough to a large greased bowl. Cover and let rise until doubled, about 1 hour.
4. Preheat oven to 350 degrees F (175 degrees C). Sprinkle 1/2 cup walnuts into the bottom of an 11-inch ring mold.
5. Pour remaining 3/4 cup melted butter into a bowl. Mix remaining 1 1/2 cups sugar into the cinnamon mixture.
6. Punch down dough. Divide and roll into 2-inch balls. Dip each ball into the melted butter, roll in the cinnamon-sugar mixture, and place in the ring mold over the nuts. Continue to layer dough, sprinkling remaining 1/2 cup walnuts and raisins between layers.
7. Bake in the preheated oven until golden brown, 30 to 45 minutes. Cool in the ring mold for 10 minutes. Invert carefully onto a large plate.

ground cinnamon, ground nutmeg, ground mace, ground ginger, ground cloves, water, active dry yeast, white sugar, butter, pumpkin, nonfat dry milk powder, salt, flour, walnuts, raisins

Taken from www.allrecipes.com/recipe/260812/pumpkin-spice-pull-aparts/ (may not work)