Spray lightly colored loaf pan* with cooking spray and set aside.
In a large bowl, stir cream cheese, brown sugar, pumpkin, vanilla, cinnamon, and nutmeg together until smooth and creamy. Scrape sides and mix again briefly.
Pop open can of biscuits and divide each biscuit in half so you have 16 thin circles. Spread pumpkin cream cheese mixture onto one side of one circle and top with another circle. Spread the top of the biscuit with more pumpkin cream cheese spread and continue alternating biscuit round with pumpkin cream cheese spread until all 16 biscuit circles have been stacked together. Gentle turn on its side and place into prepared loaf pan.
Top with 4 parts of butter and then sprinkle cinnamon and sugar over top everything.
Bake 25-35 minutes or until the center is completely cooked. Remove from oven and cool 10-15 minutes before removing from pan.
For the icing, stir powdered sugar, vanilla, and milk together to create a glaze. Add more milk for a thinner glaze. Add more powdered sugar for a thicker glaze. Drizzle over top pumpkin cream cheese bread and serve warm.