Pre-heat your oven to 350º and lightly grease a loaf pan or bundt cake pan with cooking spray. In a shallow bowl or plate mix the granulated sugar, cinnamon, and nutmeg. Place 1/2 cup of pumpkin puree in a cup or small dish.
Separate biscuit dough and cut each into quarters. Smear a thin layer of pumpkin puree on one side with a knife and place the pumpkin puree side face down on the granulated sugar, cinnamon, and nutmeg bowl. You can choose to do only one side of the biscuit or both. Evenly coat the biscuit pieces with the mixture. Randomly layer the biscuits throughout the loaf pan without pushing down on them, you want to have some gaps.
In a small bowl, mix the brown sugar and melted butter until combined. Evenly pour the sugar butter mixture over the biscuits.
Bake at 350 degrees for 30 to 35 minutes or until golden brown and no longer doughy in the center. Cool in pan for 10 minutes. Turn upside down onto serving plate, serve warm and just pull apart the biscuits.