INGREDIENTS :
½ cup sugar
1 teaspoon pumpkin pie spice
¼ teaspoon cinnamon
2 (16.3 oz) cans buttermilk biscuits
8 oz. cream cheese
¼ cup sugar
½ cup brown sugar
½ cup melted butter
½ cup sugar
1 teaspoon pumpkin pie spice
¼ teaspoon cinnamon
2 (16.3 oz) cans buttermilk biscuits
8 oz. cream cheese
¼ cup sugar
½ cup brown sugar
½ cup melted butter
INSTRUCTIONS :
Preheat oven to 350 degrees F.
Spray a 10 to 15 cup bundt pan.
In a zip-lock bag combine pumpkin spice, cinnamon, and ½ cup sugar. Open biscuit cans and cut each biscuit in half; you will have 32 pieces.
In a small bowl, mix cream cheese with ¼ cup sugar. Divide cream cheese into 32 sections.
Make the biscuit sections into small discs and place one cream cheese into the center of each and close it up into a ball. Place the balls in the zip-lock bag and coat them with the sugar mixture. Layer the biscuit balls in the bunt pan.
Mix together melted butter and brown sugar in a small microwave safe bowl. Microwave for 1 minute. Stir to combine and pour over biscuits and bake for 30 to 35 minutes at 350 degrees F until biscuits are cooked through.
Preheat oven to 350 degrees F.
Spray a 10 to 15 cup bundt pan.
In a zip-lock bag combine pumpkin spice, cinnamon, and ½ cup sugar. Open biscuit cans and cut each biscuit in half; you will have 32 pieces.
In a small bowl, mix cream cheese with ¼ cup sugar. Divide cream cheese into 32 sections.
Make the biscuit sections into small discs and place one cream cheese into the center of each and close it up into a ball. Place the balls in the zip-lock bag and coat them with the sugar mixture. Layer the biscuit balls in the bunt pan.
Mix together melted butter and brown sugar in a small microwave safe bowl. Microwave for 1 minute. Stir to combine and pour over biscuits and bake for 30 to 35 minutes at 350 degrees F until biscuits are cooked through.
