In this recipe, each biscuit piece gets dipped in butter, rolled in cinnamon sugar, and spread with a pumpkin mixture before it is stacked in a loaf pan and baked until golden.
WHY YOU'LL LOVE THIS RECIPE
Stirring a couple of tablespoons of the cinnamon sugar into the pumpkin puree is the small trick that makes the filling taste like more than plain pumpkin.
INGREDIENTS
For this recipe you need: Jumbo biscuits, Sugar, Cinnamon, Butter, Pumpkin pie spice, Pumpkin puree
Preheat the oven to 350°F. Line a loaf pan with a layer of parchment paper and spray lightly with pan spray.
STEP 1: PREHEAT AND PREP THE PAN
Split each biscuit in half to make 16 total portions.
STEP 2: SPLIT THE BISCUITS
In a medium bowl, mix together the cinnamon and sugar and set aside.
STEP 3: MAKE THE CINNAMON SUGAR
In a small bowl, mix together the pumpkin puree, pumpkin pie spice, and 2 tablespoons of the cinnamon sugar mixture.
STEP 4: MAKE THE PUMPKIN MIXTURE
Melt the butter in a small shallow dish.
STEP 5: MELT THE BUTTER
Dip each biscuit in the butter, toss in the cinnamon sugar, and add the pumpkin mixture. Continue until all the pieces have been used and stacked together.
STEP 6: DIP, COAT, AND STACK
Place the stack of biscuits sideways in the loaf pan, lightly spreading them out to fill the whole pan.
STEP 7: FILL THE PAN
Bake for 45 to 50 minutes, until it is golden brown and baked through.
STEP 8: BAKE
You can drizzle with a basic glaze for an extra touch of sweetness if you like.
STEP 9: GLAZE
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