Pre-heat your oven to 350° and spray a loaf pan with non-stick spray.
In a small bowl, mix together the pumpkin puree, brown sugar, vanilla, pumpkin spice, and 1 teaspoon cinnamon.
Open the can of biscuits and slice each one in half horizontally to make 2 thin biscuits.
In a small bowl, mix together the white sugar and 1 teaspoon of cinnamon.
One at a time, dip a biscuit half into the sugar mixture to coat both sides. Place it on a plate or counter and top with a spoonful of the pumpkin mixture. Keep doing this one by one until you make a stack of about 4 biscuits (that's about as many as I can handle before they tip over).
Take your small stack and place it in the prepared loaf pan on it's side. Repeat until all the biscuits halves are in the loaf pan.
Cover the pan with aluminum foil and bake for 20 minutes. Uncover and continue baking for another 40 minutes.
Once the pan is cool enough to handle, flip the loaf onto a serving plate and drizzle with the maple glaze.