Directions
- 1Add about half a can of pumpkin puree to a bowl.
- 2Melt one stick of unsalted butter.
- 3Open a can of Pillsbury Grands! Flaky Layers Biscuits (8 big biscuits).
- 4Separate the biscuit layers.
- 5In a separate bowl or plate, combine one cup of granulated white sugar and two tablespoons of ground cinnamon.
- 6Dip each biscuit layer into the melted butter, then coat it in the cinnamon sugar mixture.
- 7Take any remaining cinnamon sugar mixture and add it to the pumpkin puree, mixing well.
- 8Spread a small amount of the pumpkin cinnamon sugar mixture onto each biscuit layer and stack them up.
- 9Arrange the stacked biscuits in a bread pan lined with parchment paper, gently smushing them if needed to fit.
- 10Bake in the oven at 350°F for 40 minutes.
- 11Once baked and cooled, prepare the icing by combining one cup of powdered sugar, a couple of tablespoons of milk, a splash of vanilla, and a sprinkle of cinnamon in a bowl.
- 12Dip each cinnamon pumpkin biscuit into the icing before enjoying.
Ingredients
- 0.5 can Pumpkin puree
- 1 stick Unsalted butter, melted
- 1 can Pillsbury Grands! Flaky Layers Biscuits (8 big biscuits)
- 1 cup Granulated white sugar
- 2 tablespoons Ground cinnamon
- 1 cup Powdered sugar
- 2 tablespoons Milk
- splash Vanilla extract
- sprinkle Cinnamon
Equipment
BowlBread pan
Tips
- When applying the icing, you can pour it over the biscuits, but to avoid a mess, it's recommended to use the icing as a dipping bowl.
- Bake at 350 for 40 minutes.
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