Preheat your oven to 350°F (175°C) and cut each refrigerated buttermilk biscuit into four pieces.

In a large zip-top bag, combine granulated sugar and pumpkin pie spice. Add in the biscuit pieces and shake until coated.

Layer the coated biscuit pieces randomly in a Bundt pan with optional toasted nuts for added texture.

In a medium saucepan, melt the salted butter over medium heat. Stir in light brown sugar until mostly dissolved, about 2-3 minutes.

Reduce heat and whisk in heavy cream and pure pumpkin puree, simmer for 3-5 minutes until thickened. Stir in vanilla extract.

Pour the warm pumpkin caramel sauce over the biscuit layers in the Bundt pan evenly.

Bake for 45-50 minutes until puffed and golden brown. A toothpick should come out with moist crumbs.

Cool for about 15 minutes, then carefully invert onto a serving platter. Enjoy warm with extra caramel or coffee.