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1
Preheat oven to 350u00b0F. Spray two 8-inch or 9-inch cake pans generously with nonstick spray.
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2
Cut each biscuit into 4 to 6 pieces.
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3
In a gallon-size baggie, add sugar, 1 tablespoon brown sugar, and 3/4 teaspoon cinnamon. Shake ingredients together, then add biscuits. Seal bag and shake to distribute mixture evenly over biscuit pieces.
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4
Divide the biscuit pieces in half and spread in prepared pans.
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5
In a medium bowl, whisk pumpkin, melted butter, maple syrup, remaining 1/2 cup brown sugar, remaining 3/4 teaspoon cinnamon, ginger, and cloves. You should have about 2 cups of pumpkin mixture total.
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6
Pour 3/4 cup of pumpkin mixture over each pan of biscuits. Refrigerate remaining 1/2 cup of mixture.
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7
Sprinkle 2 tablespoons of the nuts over one pan of biscuits. Set remaining nuts aside.
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8
Bake 25-28 minutes for 8-inch pans (this is the size I used), one to two minutes less for 9-inch pans. Remove from oven and cool slightly so pumpkin topping can set up a bit.
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9
Remove reserved pumpkin mixture from the refrigerator and microwave 20-30 seconds. Pour into a small bowl and add powdered sugar. Whisk until sugar is no longer visible, then add milk a little at a time. Mixture should be pourable, but not runny.
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10
Gently turn out the pan of monkey bread with the nuts onto a waxed or parchment-paper-covered dinner plate. Then flip it over, nut side up, on to a cake stand or whatever you will be serving it on.
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11
Spread a little bit of pumpkin mixture over the monkey bread on the cake stand. Using the same method as above, turn out the other pan of monkey bread, topping side up, on top of the one on the cake stand.
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12
Pour the remaining pumpkin mixture over the top of the monkey bread. Sprinkle remaining 2 tablespoons of nuts on top. Cut (a bread knife is recommended) and serve warm.
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13
Cover leftover monkey bread with plastic wrap and store at room temperature. Rewarm individual pieces in microwave.
