Pumpkin Pull-Apart Bread

For the bread:

• butter to taste
• 1 cup sugar
• 1 1/2 teaspoons pumpkin pie spice divided
• 1 (16-ounce) can refrigerated biscuits
• 1 cup pumpkin purée
• 1/2 teaspoon pure vanilla extract

For the glaze:

• 1/4 (8-ounce) block cream cheese softened
• 1/2 cup powdered sugar
• 1/2 teaspoon pure vanilla extract
• 1/4 teaspoon pumpkin pie spice
• 1 tablespoon milk

• Preheat the oven to 350 degrees F.
• Cover a 9×5-inch loaf pan with the butter.
• In a large resealable plastic bag, add the sugar and 1 teaspoon of the pumpkin pie spice and shake to combine.
• Add the biscuit pieces to the bag, 2-3 at a time, seal, and shake until coated.
• Set the coated biscuit pieces on a plate and repeat with the remaining biscuit pieces.
• In a medium bowl, combine the pumpkin purée, 1/2 teaspoon of the vanilla, and 1/2 teaspoon of the pumpkin pie spice.
• Slather one of the coated biscuits with a scant tablespoon of the pumpkin mixture, top with another of the coated biscuits, and slather with another scant tablespoon of the pumpkin mixture. Repeat until you have created one or two stacks of coated and filled biscuits.
• Place the biscuit stack on its side in the prepared loaf pan, so that you can see the layers of the pumpkin mixture.
• Bake until the biscuits are golden and puffed, about 38-40 minutes.
• Let the bread cool slightly in the pan and then carefully turn it out onto a plate.
• While the bread is cooling, in a large bowl using a hand mixer on low speed, beat the cream cheese until light and fluffy.
• Add the powdered sugar, the remaining vanilla, the remaining pumpkin spice, and mix until combined.
• Gradually add 1 tablespoon of the milk to the glaze mixture and beat until it is a pourable consistency. If it is too thick, add the extra milk, a little at a time, and beat until the desired consistency is achieved.
• Drizzle the glaze over the bread.
• Serve.