Line a baking sheet with parchment paper or lightly coat with nonstick spray.
In a small bowl, whisk together the melted butter, pumpkin pie spice, and brown sugar; set aside.
Halve each of the 8 biscuits, making 16 pieces.
Roll each piece into a 5-inch rope, about 1/2-inch thick, and tie into a knot, tucking the ends.
Place knots onto the prepared baking sheet and brush each knot with half of the butter mixture. Place into oven and bake until golden brown, about 8-10 minutes.
Brush knots with remaining butter mixture and sprinkle white sugar over tops.
Serve immediately.
Notes
Use a "basic" refrigerated biscuit dough - not buttery or flaky layers. I have made these with the buttermilk variety and it turned out fine.