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1. Heat the oven to 350°F (175°C). Grease a 9x5-inch loaf pan with a little of the melted butter and line it with parchment, leaving an overhang for lifting.
4 tbsp Unsalted butter, melted
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2. Stir the granulated sugar and cinnamon together in a shallow bowl. In a separate bowl, mix the pumpkin puree, maple syrup, light brown sugar and pumpkin pie spice into a smooth filling.
0.3 cup Granulated sugar,
2 tsp Ground cinnamon,
0.5 cup Pumpkin puree,
2 tbsp Pure maple syrup, for filling,
1 tbsp Light brown sugar,
0.5 tsp Pumpkin pie spice
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3. Separate each biscuit round into 2 thinner layers if possible, or leave whole and cut each in half to make 16 pieces. Brush each piece with melted butter and dip it in the cinnamon sugar.
8 piece Refrigerated biscuit dough rounds,
4 tbsp Unsalted butter, melted,
0.3 cup Granulated sugar,
2 tsp Ground cinnamon
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4. Spread a thin layer of pumpkin-maple filling on one coated piece, then stand it on its cut side in the loaf pan. Repeat with the remaining pieces, packing them upright and snugly side by side so the filling is sandwiched between them. Drizzle any remaining butter and sprinkle leftover cinnamon sugar over the top.
4 tbsp Unsalted butter, melted,
0.3 cup Granulated sugar,
2 tsp Ground cinnamon
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5. Bake for 30 to 35 minutes, until the biscuits are deep golden and cooked through with no raw dough in the center. Tent with foil for the last 10 minutes if the top browns too quickly.
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6. Cool in the pan for 10 minutes, then lift out using the parchment and place on a rack.
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7. Whisk the powdered sugar, pumpkin puree, maple syrup and milk until smooth and pourable, adding a few drops more milk if too thick. Drizzle over the warm loaf and serve by pulling the pieces apart.
0.8 cup Powdered sugar,
1 tbsp Pumpkin puree, for glaze,
1 tbsp Pure maple syrup, for glaze,
1 tsp Milk
