Pumpkin Biscuit Loaf

Preheat your oven to 375 degrees and spray a baking loaf pan with nonstick spray.
In a mixing bowl combine pumpkin puree, sugar, vanilla, seasoning, and egg. Set aside.
In a separate bowl whisk sugar and cinnamon.
Open your can of biscuits and slice each one in half. Cover a biscuit piece with cinnamon sugar and place it into the loaf pan. Add a dollop of pumpkin mix on top of the biscuit piece. Repeat until the bottom of the pan is covered. There should be a small space in between each biscuit piece. Imagine how biscuits grows when baked.
Continue covering each biscuit in cinnamon sugar and adding it to the loaf pan. Add a dollop of pumpkin mix on top and layer layer layer until all your ingredients are gone. It’s like a fabulous fall lasagna dessert!
Bake at 375 degrees for 30-40 minutes or until the top is golden brown and the biscuits are cooked through.
While the loaf bakes, mix together the frosting ingredients until smooth. The frosting isn’t essential so if you want more of a semi-sweet breakfast option, you can skip this step. BUT, if you’re going for a pumpkin dessert definitely add the cream cheese frosting.
When the loaf is done, remove from the oven and immediately slather the top with frosting so it melts and fills in all the cracks. Allow your loaf to cool for 10 minutes before slicing and serving. It isn’t the prettiest once on a plate since the biscuit pieces pull apart, but I promise, it’s delicious!