Preheat your oven to 350°F. Generously grease a 10-cup bundt pan, making sure every groove is coated.

In a large zip-top bag, mix granulated sugar and pumpkin pie spice together. Add the quartered biscuit dough pieces in batches. Seal the bag and shake it up until all pieces are coated evenly.

Evenly scatter the coated dough pieces into the prepared bundt pan, distributing them randomly to avoid large gaps.

In a medium saucepan, melt the butter over medium heat. Add brown sugar and pumpkin puree, whisking until smooth. Bring the mixture to a gentle simmer for 2-3 minutes, stirring constantly until slightly thickened. Remove from heat and stir in the vanilla.

Carefully pour the warm pumpkin sauce over the dough pieces in the bundt pan, ensuring it seeps down between the dough pieces.

Bake for 32-35 minutes, or until the top is a deep golden brown and a toothpick comes out clean. Let the monkey bread cool in the pan for about 10 minutes.

Invert a large serving plate over the bundt pan and carefully flip them together. Let it sit for one minute before lifting the pan away.

In a small bowl, whisk together the powdered sugar, milk, and pumpkin pie spice until smooth. Drizzle the glaze over the warm monkey bread.

Serve the pull-apart monkey bread warm, encouraging guests to pull apart pieces by hand.