Prep Loaf Pan & Oven: Preheat your oven to 350°F (175°C). Grease a standard 9x5-inch metal loaf pan generously with butter, then line the bottom and long sides with parchment paper, leaving a 2-inch overhang on both sides for effortless lifting later.

Whisk Pumpkin Butter & Spiced Sugars: In a small bowl, whisk together the melted butter, pumpkin puree, vanilla extract, and fine salt until smooth and glossy. In a separate shallow dish or pie plate, whisk together the granulated sugar, packed brown sugar, ground cinnamon, and pumpkin pie spice.

Slice & Coat Dough Pieces: Open the refrigerated biscuit dough and separate into 8 biscuits. Cut each biscuit horizontally into 2 thin rounds or cut into 4 quarters. Brush both sides of each piece with the spiced pumpkin puree mixture, then dredge thoroughly in the cinnamon sugar mixture until generously coated on all sides.

Stack Loaf Vertically: Tilt your prepared loaf pan slightly and stack the coated dough pieces upright against each other like a deck of playing cards from one end of the loaf pan to the other. Drizzle any remaining pumpkin butter mixture over the top and spoon the residual spiced sugar into the crevices.

Bake to Caramelized Perfection: Bake at 350°F (175°C) for 35 to 40 minutes, until the top is deeply golden brown, caramelized, and a toothpick inserted into the center layers emerges clean (or reads 190°F / 88°C on an instant-read thermometer). If the top begins browning too quickly around 25 minutes, loosely tent the top with aluminum foil.

Glaze & Pull Apart Warm: While the bread bakes, beat the softened cream cheese, maple syrup, powdered sugar, vanilla, and milk in a medium bowl until velvety smooth. Let the bread cool in the pan for 10 minutes, use parchment handles to transfer to a serving platter, drizzle lavishly with maple glaze, and pull apart warm flaky layers with fingers!