Pumpkin Monkey Bread

    1/2 cup granulated sugar
    2 tablespoons pumpkin pie spice
    4 cans (16.3 oz each) refrigerated biscuits
    1 cup packed brown sugar
    3/4 cup butter
    1/4 cup canned pumpkin (not pumpkin pie FILLING)
    1/2 cup Pillsbury cream cheese frosting

    Preheat oven to 350°F. Spray 9-inch fluted tube cake pan generously cooking spray.
    In a gallon-sized ziptop bag, mix granulated sugar and pumpkin pie spice.
    Divide each can of dough into 8 biscuits and cut each biscuit into quarters. Place 6 to 8 biscuit pieces in sugar-spice mixture; shake well. Continue to add more biscuit pieces to sugar-spice mixture until all are completely coated. Place biscuit pieces in pan.
    In 1-quart saucepan, melt butter, brown sugar and pumpkin over medium heat. When mixture begins to boil, cook and stir 1 minute. Pour over biscuits in pan.
    Bake for 35 minutes or until golden brown. Cool in pan 10 minutes. Place plate upside down over pan; turn plate and pan over to release the monkey bread.
    Melt frosting for 30 seconds in the microwave. Drizzle over the bread before serving.