• Preheat the oven to 350°F (175°C). Spray a 10-inch bundt pan with nonstick cooking spray. Set aside.
• Cut each biscuit into 6 pieces, making a total of 96 pieces, and place them in a large bowl.
• In a small bowl, combine the granulated sugar and 2 teaspoons of the pumpkin pie spice. Sprinkle this mixture over the biscuit pieces, tossing to coat them evenly. Set aside.
• In another small bowl, combine the light brown sugar, melted butter, pumpkin, and the remaining teaspoon of pumpkin pie spice. Stir until the mixture is smooth and well blended, then set aside.

Assembly

• Place half of the coated biscuit pieces in an even layer in the prepared bundt pan.
• Pour half of the pumpkin mixture over the biscuits and sprinkle with half of the chopped pecans.
• Add the remaining biscuit pieces to the bundt pan, followed by the rest of the nuts and the remaining pumpkin mixture.
• Bake for 40-45 minutes, or until the monkey bread is golden brown and fully cooked through.
• Once done, remove from the oven and allow the bread to cool in the pan for about 10 minutes before inverting onto a serving plate.

Cream Cheese Glaze

• While the monkey bread cools slightly, prepare the glaze. In a medium bowl, mix together the softened butter, cream cheese, vanilla extract, and confectioners' sugar. Add 2 tablespoons of milk and stir until smooth, adding more milk if necessary to reach a drizzle consistency.
• Drizzle the glaze over the warm monkey bread. Serve.