How To Make Thaw the biscuits overnight in the refrigerator or at room temperature for 30 minutes. Preheat the oven to 375 degrees and spray a 8” or 9” baking dish with nonstick cooking spray. In a large bowl beat together the cream cheese and brown sugar until fully mixed. Add the pumpkin puree, egg, pumpkin pie spice, vanilla and salt. Mix until smooth. Set aside. Cut each thawed biscuit in half, making 12 pieces. Roll out each piece into a 5” diameter circle. To the center of each circle, add 2 tablespoons of the pumpkin pie filling. Bring the sides of the dough up around the filling and pinch together to create a ball. Place the balls into the prepared baking dish and brush the tops with all the melted butter. In a small bowl combine the 1/3 cup granulated sugar and cinnamon. Once thoroughly mixed, sprinkle the cinnamon sugar mixture on top of the filled dough balls. Bake for approximately 25 minutes or until golden brown. For the glaze, mix the powdered sugar, vanilla, and milk together until smooth. Drizzle over the Pumpkin Pie Biscuit Bombs and enjoy warm.