Preheat oven to 350°F. Spray skull shaped pan with nonstick cooking spray.

Stir together the pumpkin butter and egg and set aside.

Open the can of biscuits and cut one into 4 pieces.

Stir together sugar and pumpkin spice in small bowl. Roll each biscuit piece on the pumpkin spice mixture. 

Arrange biscuit pieces in prepared pan, pressing lightly into an even layer.

Spread some pumpkin mixture on top, then place another layer of biscuit pieces on top.

Place pan on cookie sheet and bake 20-25 minutes or until golden brown

Cool in pan on cooling grid 5 minutes. Turn bread out onto cooling grid.

Mix all of the igredients for the glaze, add powdered sugar if it’s too runny. Drizzle over the bread.

Decorate with dried fruit and nuts.