Cinnamon-sugar covered bread bites filled with warm pumpkin spiced cream cheese make this the perfect fall snack!
8ozcream cheese1 package
1/4cupcanned pumpkin or fresh pumpkin pureenot pumpkin pie filling
1 1/2tsppumpkin pie spice
1 8count package Pillsbury Grands! Biscuitssee notes for homemade version
Preheat oven to 400° F.
Warm cream cheese until softened. (If microwaving, cut into cubes and microwave in 10 second intervals, stirring each time)
Combine cream cheese, pumpkin, powdered sugar, pumpkin pie spice and vanilla extract in a large bowl stir until well blended. Then refrigerate mixture while you prepare the biscuits.
Cut raw biscuits in half.
Spread each biscuit piece out, pressing down to form a circle.
Place approximately 2 tsp of cream cheese mixture in the center of each circle of dough and fold the edges of the dough up and over the cream cheese mixture, pinching at the top to seal.
Once all pieces are filled and sealed, combine cinnamon and white sugar in a gallon sized bag and shake to mix.
Place dough pieces into the bag, and gently shake to coat in cinnamon sugar. If the pieces stick together, carefully separate them and roll in the cinnamon sugar.
Place biscuit pieces in a greased loaf or budnt pan.
Combine the butter and brown sugar in a small bowl and microwave in 10 second intervals until the butter in melted, then stir until well mixed.
Pour the sugar and butter mixture over the biscuit pieces.
Bake for 30 to 40 minutes, until golden brown on top.
Remove from oven and place a large plate over the top of the pan.
Carefully turn the pan and plate over (this allows the glaze to run down and coat all of the bread).
Leave pan in place and allow to rest for 10 minutes; then remove the pan. If the bread is stuck, gently run a butter knife around the edges.
Allow to cool for an additional 10 minutes.
Pull off pieces and eat! You may want to gently pull the first one open to make sure the filling has cooled enough to eat.
Refrigerate leftovers. You can warm leftover pieces in the microwave before eating.
Notes: To make the from scratch version, replace the Grands! Biscuits with this recipe (click here). I made the following changes to the recipe however: I omitted the honey, and I diced a refrigerated stick of butter and mixed it with the flour using my hands until the flour mixture was crumbly, rather than grating a frozen stick of butter as suggested.