Preheat the oven to 350°F and grease a 24-cup mini muffin tin well.

Cut each of the 8 refrigerated biscuits into 3 pieces, making 24 small dough pieces, and roll each into a ball.

Whisk the pumpkin puree into 2 tablespoons of the melted butter in one bowl.

Mix the granulated sugar with the cinnamon and pumpkin pie spice in a second bowl.

Dunk each dough ball in the pumpkin butter, then roll in the cinnamon sugar to coat completely.

Drop one coated ball into each mini muffin cup.

Bake for 10 to 12 minutes, until golden brown and a toothpick inserted into a piece comes out clean.

While the bites bake, simmer the remaining 2 tablespoons butter with the brown sugar in a small saucepan for 2 minutes, until it thickens enough to coat the back of a spoon.

Let the bites cool in the tin for 5 minutes, then drizzle the warm brown sugar glaze over the top.

Cool completely, about 15 minutes, before lifting out.

Mound the bites into small paper candy cups or mini treat boxes, 4 to 6 per box, for selling as single servings.