Preheat your oven to 350°F (175°C). Generously grease a 10-12 cup bundt pan with butter or non-stick baking spray, ensuring all crevices are coated.

Open the cans of biscuit dough. On a clean surface, flatten each biscuit slightly and cut each one into 4 equal pieces (quarters). You should have 64 pieces in total.

In a large Ziploc bag (or a large bowl with a lid), combine the granulated sugar and pumpkin pie spice. Shake or whisk to combine thoroughly, ensuring there are no clumps.

Add the biscuit pieces to the sugar mixture in the bag. Seal the bag (or cover the bowl) and shake vigorously until all biscuit pieces are evenly coated. Set aside.

In a small saucepan over medium heat, melt the 1/2 cup unsalted butter. Remove from heat and stir in the light brown sugar and pumpkin puree until well combined and smooth.

Arrange about half of the coated biscuit pieces evenly in the bottom of the prepared bundt pan.

Pour half of the pumpkin butter mixture evenly over the biscuit pieces in the pan, making sure to get some into the center.

Add the remaining coated biscuit pieces to the pan, layering them on top of the first layer.

Pour the remaining pumpkin butter mixture evenly over the top layer of biscuits.

Bake for 35-45 minutes, or until the monkey bread is golden brown on top and cooked through. A knife inserted into the center should come out clean. If the top starts to brown too quickly, you can loosely tent it with aluminum foil.

Once baked, remove the bundt pan from the oven and let it cool in the pan for 10-15 minutes on a wire rack. This allows the hot sugar syrup to set slightly and helps prevent the bread from sticking when inverted.

After cooling, place your serving plate or wire rack over the top of the bundt pan and carefully invert the pan. Lift the pan away slowly. If any pieces stick, gently nudge them out.

While the monkey bread cools, prepare the cream cheese glaze. In a medium bowl, beat the softened cream cheese with an electric mixer until light and smooth.

Gradually add the powdered sugar, milk (or cream), and vanilla extract, beating until the glaze is smooth and pourable. If it's too thick, add a tiny bit more milk (1/2 teaspoon at a time); if too thin, add a bit more powdered sugar (1 tablespoon at a time).

Drizzle the cream cheese glaze generously over the warm pumpkin spice monkey bread. Let it cascade down the sides.

Serve immediately and enjoy by pulling apart the warm, sticky pieces. Best served fresh.