Ingredients
Butter, for pan
1 c. sugar
1 1/2 tsp. pumpkin pie spice, divided
1 (16-oz.) can refrigerated biscuits, halved lengthwise
1 c. pumpkin puree
1/2 tsp. pure vanilla extract
1/4 (8-oz.) block cream cheese, softened
1/2 c. powdered sugar
1/2 tsp. pure vanilla extract
1/4 tsp. pumpkin pie spice
1/4 c. milk
Preparation
Step 1Preheat oven to 350° and butter a 9x5-inch loaf pan. Pour sugar and 1 teaspoon of pumpkin pie spice into a large resealable plastic bag and shake to combine. Add biscuit pieces to bag 2 or 3 at a time, seal, and shake until coated. Set coated biscuit pieces aside on a plate and repeat with remaining pieces. Step 2In a medium bowl, combine pumpkin puree, vanilla, and remaining teaspoon pumpkin pie spice. Slather pumpkin filling on a biscuit, then top with another biscuit and slather with more filling. Repeat until you’ve created a stack of biscuits (or two stacks of biscuits). Step 3Place biscuit stack on its side in prepared pan, so you see layers of pumpkin filling. Step 4Bake until biscuits are golden and puffed, 38 to 40 minutes. Let cool slightly, then turn out onto a plate.
Step 1In a large bowl using a hand mixer on low speed, beat cream cheese until light and fluffy. Add powdered sugar, vanilla, and pumpkin pie spice and mix until combined, then gradually add milk and beat until it’s a pourable consistency. Step 2Drizzle glaze over pull-apart bread before serving.
