Pumpkin Cream Cheese Monkey Bread

• FOR THE BREAD:
• 1/2 cups Sugar
• 2 Tablespoons Pumpkin Pie Spice
• 4 cans (8 Oz. Size) Refrigerated Biscuits
• 1 cup Light Brown Sugar
• 1 stick Butter
• 1/3 cups Canned Pumpkin
• 3 ounces, weight Cream Cheese
• FOR THE GLAZE:
• 1-1/2 cup Powdered Sugar
• 1 teaspoon Vanilla Extract
• 1 Tablespoon Melted Butter
• 2 Tablespoons Milk

1. Preheat your oven to 350u0b0F and lightly spray a standard size bundt pan with cooking spray.
2. Mix the sugar and pumpkin pie spice in a large plastic bag and set aside.
3. Cut the uncooked biscuits into quarters and then place them into the plastic bag. Shake the bag, making sure to coat the biscuits well and then arrange them in the bundt pan.
4. Place the light brown sugar, butter, pumpkin and cream cheese in a heavy saucepan and heat until melted. Whisk the mixture until it is smooth and then pour over the biscuits.
5. Bake for 30-35 minutes and then remove it from the oven and let it cool in the pan for 10 minutes. Invert onto a plate.
6. To make the glaze, whisk together the powdered sugar, vanilla extract, butter and milk until smooth.
7. Glaze and serve!

bread, sugar, pie spice, light brown sugar, butter, pumpkin, weight cream cheese, powdered sugar, vanilla, butter, milk

Taken from tastykitchen.com/recipes/desserts/pumpkin-cream-cheese-monkey-bread/ (may not work)