Pumpkin Pull Apart Bread

Ingredients:

For the Bread:

1 can Pillsbury Grands Flaky Biscuits (8 biscuits)
1 cup canned pumpkin puree (unsweetened)
½ cup sugar
1 ½ teaspoons pumpkin pie spice
For the Glaze:

¼ cup melted butter
½ cup powdered sugar
¼ teaspoon cinnamon

Instructions:

Preheat & Prep:
Preheat your oven to 350°F (175°C) and generously grease a loaf pan with butter.

Slice the Biscuits:
Cut each biscuit in half horizontally to create 16 halves, and set them aside.

Prepare the Filling:
In a small bowl, mix the pumpkin puree, sugar, and pumpkin pie spice until smooth.

Assemble the Layers:
Spread about a spoonful of the pumpkin mixture on one biscuit slice and top it with another biscuit slice. Continue until you’ve made 4 stacks of 4 biscuit halves, with the top of one stack remaining plain (this will be the top end of your loaf).

Arrange in the Pan:
Place the first stack in your greased loaf pan, standing upright like a row of stacked cookies. Add the remaining stacks, arranging them one after another. Finish with the bare biscuit half on top.

Bake:
Bake for about 40 minutes, or until the top is golden brown and the bread is fully cooked through.

Cool & Release:
Let the bread cool for a few minutes in the pan, then run a knife around the edges to loosen. Carefully turn the loaf over onto a plate and flip it right side up.

Make the Glaze:
In a bowl, stir together the melted butter, powdered sugar, and cinnamon until smooth. Drizzle the glaze generously over the warm bread.

Serve:
Enjoy this warm, cozy Pumpkin Pull Apart Bread by tearing off sections. Perfect for fall mornings or as a holiday treat!