In large food-storage plastic bag, mix granulated sugar and spices.

Open one can of biscuits and cut each biscuit into 10-12 pieces. Place one can’s worth of biscuit pieces into the food storage bag. Shake until the pieces are coated. Place those pieces in a greased Bundt pan. Repeat with the remaining 3 cans of biscuits.

In small saucepan, melt butter, brown sugar and pumpkin over medium heat. When mixture begins to boil, cook and stir 1 minute. Pour 2/3 of the mixture over biscuits in pan. Save the rest of the mixture for later.

Bake for 35 minutes in a 350 degree oven.

Place plate upside down over pan. Flip plate and pan over.

Pour reserved pumpkin glaze over warm monkey bread and serve!