PUMPKIN MONKEY BREAD

My son Logan likes everything flavored pumpkin, so when I saw this on Thrillist it screamed at me to make it for my boy.  It is a cross between a sticky bun and monkey bread but is flavored with pumpkin.  It would be perfect for a Brunch or Thanksgiving morning -- quick and easy yet very tasty.  

1 stick unsalted butter

½ c. pumpkin puree

1-1/2 c. packed brown sugar

1 c. white sugar

1 t. pumpkin pie spice

¼ t. salt

2 cans Pillsbury Grands biscuits

½ c. toffee bits

½ c. walnuts, chopped

Preheat oven to 350 degrees.  Grease a bundt pan.

In a medium saucepan, combine butter and pumpkin.  Stir over medium heat until butter is melted; add sugars, pumpkin spice, and salt.  Stir constantly until sugars are melted and the mixture begins to bubble and thicken.

Cut each of the 16 biscuits into quarters, making 64 pieces. Cover the bottom of the bundt pan with pieces; sprinkle some of the toffee and walnuts over them then drizzle some of the pumpkin mixture, trying to coat the dough evenly.  Repeat the process until all the pieces, toffee bits, walnuts and pumpkin mixture is used.

Bake for 30 minutes, until golden brown.  Remove the bread from the oven and let cool in the pan for 15 minutes.  Invert it out of the pan onto a plate.  Serve warm if possible.  Room temp works too.