Preheat oven to 350°F. Spray 9x5-inch bread pan with cooking spray. In small bowl, mix sugar and 1 teaspoon of the pumpkin pie spice until combined.

Separate dough into 8 biscuits, and then separate each biscuit in half. This will give you a total of 16 pieces.

Brush the top of each piece with melted butter, then spread a little pumpkin pie mix on top of each (just a little less than 1TB, or to taste.) Top each with a sprinkle of spice-sugar mixture.

Place biscuit pieces in stacks of 4 biscuits each, for a total of 4 stacks.

Place each stack on it's side in the pan until all 4 stacks are inside, making sure that pieces topped with the filling aren't touching the ends of the loaf pan.

Bake 40-45 minutes, until it's golden brown and thoroughly cooked through.

Cool for 10 minutes, then turn pan upside down and eject the loaf onto a serving plate.

In small bowl, make the glaze by mixing the powdered sugar, milk, vanilla and remaining 1/4 teaspoon pumpkin pie spice. If glaze is too thick, add a little more milk until desired consistency. Drizzle glaze over the Pumpkin Spice Bread and serve warm.