We’ve definitely got everything pumpkin on our minds! This tasty pull-apart loaf makes for a sweet breakfast or tasty, seasonal dessert. Prepare your taste buds for some deliciousness!
1 container Best Choice Jumbos Flaky Honey Butter Flavor Biscuits (8 count)
¾ cup canned Best Choice Pumpkin
2 tbsp Best Choice Butter, melted
1/3 cup Best Choice Granulated Sugar
2 tsp Best Choice Pumpkin Pie Spice, separated
2 cups Best Choice Powdered Sugar
¼ cup milk (% of your choice)
1 tsp vanilla
Preheat oven to 350 degrees. Spray two mini loaf pans or one 9×5 loaf pan with cooking spray.
Roll out a sheet of wax paper on your counter (to catch sugar and make cleanup easier). Separate biscuits. Then pull biscuits in half for a total of 16 thin biscuits. Spread pumpkin on one side of each biscuit. Melt butter and pour on top of pumpkin.
In a small bowl, mix together sugar and 1 ½ teaspoons of pumpkin pie spice. Sprinkle on top of butter.
Sandwich biscuits together and stack into loaf pans, ensuring that sides without filling are on both ends of the pan.
Bake 40-45 minutes, until biscuits are golden brown and completely baked through. Remove pans from oven and let cool for five minutes. Use a knife to cut around the edges of the pans to ensure biscuit loaf is free. Turn pans upside down on a serving plate and remove pans from loaf.
In a small bowl, mix together powdered sugar, milk, vanilla and remaining pumpkin pie spice. Drizzle over loaf and serve while still warm. Optional: top with roasted walnuts or chocolate chips to add crunch or more sweetness.