Preheat oven to 350 degrees. Grease a 12 cup bundt pan with butter, set aside.
Mix together the granulated sugar, cinnamon, and pumpkin pie spice in a large resealable bag and set aside. Remove biscuits from their package. Cut each biscuit into four pieces. Place the biscuit pieces in the bag with the sugar mixture and shake well to coat.
In a small sauce pan over medium heat melt together the brown sugar, butter, canned pumpkin, vanilla, and cream cheese until smooth.
Place half of the biscuit pieces into the prepared bundt pan and top with half of the pumpkin mixture, top with the rest of the biscuit pieces, then the second half of the pumpkin.
Bake in preheated oven for 35-40 minutes, until biscuits are golden and cooked through. Allow the monkey bread to cool in the pan for 10 minutes before inverting onto a plate.
FOR THE GLAZE:
In a medium bowl whisk together the powdered sugar, vanilla, cinnamon, and milk until smooth. Drizzle over cooled monkey bread as desired.
NOTE: This recipe uses plain canned pumpkin, not pumpkin pie filling.