This gorgeous Pumpkin Pull Apart Bread is so delicious and easy to make! You’ll love the buttery, flaky biscuits layered with a spiced pumpkin filling and topped with a simple vanilla glaze. This yummy recipe brings all the cozy flavors of autumn to your table and is perfect for the holidays or special occasions.
Looking for more scrumptious pumpkin recipes? Make sure to try my Mini Pumpkin Pies, Pumpkin Mousse and Praline Pumpkin Roll!
Pumpkin Pull Apart Loaf
Looking for an easy, delicious fall recipe? This Pumpkin Pull Apart Bread has all the cozy flavors of the season in one gooey, pull-apart loaf. Quick and easy to make, it’s a must-try for pumpkin lovers!
It’s the perfect mix of buttery biscuits, rich pumpkin puree, and cozy pumpkin pie spices, all topped off with a sweet vanilla glaze. Whether you’re making it for a festive brunch or a quick dessert, this easy recipe will have your home smelling like autumn in no time!
Not only is this pull-apart bread simple to put together, but it’s also perfect for serving a crowd. The flaky biscuit layers make it fun to eat, and the warm pumpkin filling ensures every bite is full of flavor. We love this simple recipe for weekend and holiday brunches, dessert tables and any time we want to enjoy the flavors of fall.
Can’t find pure pumpkin puree? Replace the pumpkin mixture (pumpkin puree, sugar and pumpkin pie spice) with canned pumpkin pie filling!
Why You’ll Love This Recipe
Whether you’re serving it for breakfast, brunch, or dessert, this easy-to-make pull-apart bread will have your kitchen smelling like fall in no time. Simple, delicious and full of that pumpkin spice goodness we all crave, this is one recipe you’ll want to make again and again!
- Simple to Make: This quick and easy recipes uses store bought canned biscuits to save time without sacrificing taste.
- Perfect for Fall: Packed with pumpkin pie spice and pumpkin puree, it’s the ultimate autumn comfort food.
- Versatile: Serve it for breakfast, brunch, or dessert – it’s always a hit! This is a favorite for the holidays too. Terrific for Christmas brunch of Thanksgiving dessert!
Ingredient Breakdown
If you’re a fan of pumpkin spice, this Pumpkin Pull Apart Loaf is about to become your new favorite fall recipe. Let’s take a quick look at what you’ll need to make this recipe and, as always, you can find the full printable recipe card at the end of this post.
- Canned Biscuits: The base of this recipe, canned biscuits make it quick and easy.
- Butter: Adds rich flavor and helps the sugar mixture adhere to the biscuits.
- Granulated Sugar & Pumpkin Pie Spice: The perfect coating for the biscuits, giving them a warm, spiced sweetness.
- Pumpkin Puree: The star of the show! Adds moisture, flavor and pumpkin flavor to every bite.
- Brown Sugar or Granulated Sugar: Adds a nice sweetness to the pumpkin mixture, balancing the spices.
For the Glaze:
- Powdered Sugar, Milk, and Vanilla Extract: These combine to create a sweet, creamy vanilla glaze that complements the pumpkin flavors beautifully. You could forgo the ingredients of the glaze and opt for a simple caramel sauce drizzle. Consider adding a quarter teaspoon of ground cinnamon or pumpkin spice to the glaze.
How To Make Pumpkin Pull Apart Bread
Get ready to fall in love with the warm, cozy flavors of autumn with this irresistible Pumpkin Pull-Apart Bread! Made with soft, buttery biscuits layered with spiced pumpkin puree and topped with a sweet vanilla glaze, this recipe is the perfect treat for any time of day.
Let’s take a quick look at how to prep, assemble and bake this cozy loaf! As always, you can find the full printable recipe card at the end of this post.
- Mix together the sugar and pumpkin spice in a small mixing bowl.
- Combine pumpkin puree, brown sugar and pumpkin pie spice in another small bowl.
- Split or separate the biscuits in half lengthwise so you end up with 16 pieces.
- Dip a biscuit half into the butter and then dip the butter-coated biscuit in the mixture.
- Spread one to two teaspoons of the pumpkin mixture onto the biscuit.
- Place into the loaf pan so the biscuit is leaning up against the side.
- Repeat with each biscuit piece and stack them into the loaf pan as you go.
- Bake for 40 to 45 minutes until the loaf is golden brown. Allow the bread to cool completely.
- Whisk together the powdered sugar, milk and vanilla extract.
- Drizzle the glaze over the bread.
Storage Information
- Make Ahead: You can assemble the loaf in advance and keep it in the fridge for up to 24 hours before baking.
- Freezing: Place cooled bread in an air-tight freezer-safe container and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating and serving.
- Storing Leftovers: Pumpkin Pull-Apart Bread should be stored in an air-tight container at room temperature for up to 2 days or in the refrigerator for up to 4 days.
- To Reheat: Place the desired amount on a microwave-safe plate and heat for 30 seconds at a time on low heat until warmed through.
Variations To Try
With layers of pumpkin goodness and a drizzle of vanilla icing, it’s a must-try for pumpkin lovers! Here are some tasty ideas for fun variations of this amazing recipe:
- Add thin slices of apple or a spoonful of apple pie filling between the biscuit layers for an extra fruity twist.
- Maple icing is a delicious option for this pull apart bread! Simply replace the vanilla extract with maple extract and add a pinch of cinnamon or pumpkin pie spice.
- Add some chopped nuts (pecans, walnuts, almonds, pistachios) to the pumpkin filling for more texture and flavor.
- Top with caramel sauce instead of the vanilla icing for an extra decadent finish.
- Love pumpkin and chocolate together? Consider adding mini chocolate chips to the pumpkin filling for a tasty twist.
- Try making this recipe with canned cinnamon rolls instead of biscuits for even more ooey, gooey cinnamon flavor.
Can I use homemade biscuit dough instead of canned biscuits?
Yes, you can! If you prefer homemade dough, just be sure to roll it out thin enough to create layers that you can split and stack in the loaf pan. Keep in mind, homemade dough may bake differently, so watch for doneness.
Is it okay to substitute pumpkin pie filling for the pumpkin puree?
Sure can! Just know that the entire pumpkin mixture (pumpkin, sugar and pumpkin pie spice) will be replaced in the recipe. Pumpkin pie filling has added sugar and spices so you won’t need those ingredients.
How do I grease my pan?
To grease your pan, you can use a spray oil to coat the pan or a paper towel with a bit of olive oil or butter spread everywhere.
What if I would like to add a little crunch?
Pecans or walnuts could be sprinkled into the layers as you build them to add a little more crunch. Another option, if you do not like nuts, would be to make add a brown sugar crumble on the top before baking.
How do I know when the bread is done?
The bread should be golden brown on top and baked through the center. You can insert a toothpick into the middle – if it comes out clean or with just a few crumbs, it’s ready. If the top starts browning too quickly, cover it with foil and continue baking.
What if I don’t have powdered sugar on hand?
If you do not have powdered sugar on hand, you can add 1 cup of sugar with 1 tablespoon of cornstarch to the food processor and pulse until you have a fluffy, powdery texture.
Trish’s Tips
- When stacking the biscuits, be careful not to overfill the loaf pan. The dough will expand a bit as it bakes, and if it’s packed too tightly, it may overflow or not bake evenly. It’s okay if there’s a little space on the sides and at the ends.
- If the top starts browning too quickly, cover the loaf with foil for the remainder of the baking time.
- Double glaze for extra sweetness! This will give the bread a more decadent, dessert-like quality.
Serving Suggestions
This lovely Pumpkin Pull-Apart Bread is delicious on its own, but you can also serve it topped with a dollop of whipped cream, a scoop of vanilla ice cream, or even a dusting of powdered sugar or pumpkin pie spice for an extra special treat.
Enjoy this pull apart bread with some Crockpot Hot Chocolate, Christmas Punch or homemade Eggnog!
More Pumpkin Recipes You’ll Love
- Pumpkin Oatmeal Cookies
- Pumpkin Cupcakes
- Cranberry Pecan Pumpkin Bread
- Pumpkin Bars
- Pumpkin Chocolate Chip Cookies
Pumpkin Pull Apart Bread
Equipment
Ingredients
- 16.3 ounces canned biscuits 8 count
- 8 tablespoons salted butter melted
- 1 cup granulated sugar
- 2 teaspoons pumpkin pie spice
Pumpkin Mixture
- ½ cup pumpkin puree
- 2 tablespoons brown sugar or granulated sugar
- ½ teaspoon pumpkin pie spice
Icing
- 1 cup powdered sugar
- 1 to 2 tablespoons milk or half and half
- ½ teaspoon vanilla extract
Instructions
- Preheat oven to 350°F and grease a 9×5 loaf pan.
- Split or separate the biscuits in half lengthwise so you end up with 16 pieces.16.3 ounces canned biscuits
- Place the melted butter into a small mixing bowl. Set aside.8 tablespoons salted butter
- Mix together the sugar and pumpkin spice in another small mixing bowl. Set aside.1 cup granulated sugar, 2 teaspoons pumpkin pie spice
- Combine pumpkin puree, brown sugar and pumpkin pie spice in another small bowl, mixing until well combined. Set aside.½ cup pumpkin puree, 2 tablespoons brown sugar, ½ teaspoon pumpkin pie spice
- Dip a biscuit half into the butter, then into the sugar mixture. Spread one to two teaspoons of the pumpkin mixture onto the biscuit. Place into the loaf pan so the biscuit is leaning up against the side.
- Repeat this with each biscuit piece and stack them into the loaf pan as you go.
- Bake for 40 to 45 minutes until the loaf is golden brown. Allow the bread to cool completely.
- In a small mixing bowl, whisk together the powdered sugar, 1 tablespoon of milk, and vanilla extract. If the icing is too thick, add the second tablespoon of milk. Drizzle the glaze over the bread.1 cup powdered sugar, 1 to 2 tablespoons milk, ½ teaspoon vanilla extract
Notes
- Make Ahead: You can assemble the loaf in advance and keep it in the fridge for up to 24 hours before baking.
- Freezing: Place cooled bread in an air-tight freezer-safe container and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating and serving.
- Storing Leftovers: Pumpkin Pull-Apart Bread should be stored in an air-tight container at room temperature for up to 2 days or in the refrigerator for up to 4 days.
- To Reheat: Place the desired amount on a microwave-safe plate and heat for 30 seconds at a time on low heat until warmed through.
Serving Suggestions This lovely Pumpkin Pull-Apart Bread is delicious on its own, but you can also serve it topped with a dollop of whipped cream, a scoop of vanilla ice cream, or even a dusting of powdered sugar or pumpkin pie spice for an extra special treat. Enjoy this pull apart bread with some Crockpot Hot Chocolate, Christmas Punch or homemade Eggnog!
Can’t find pure pumpkin puree? Replace the pumpkin mixture (pumpkin puree, sugar and pumpkin pie spice) with canned pumpkin pie filling.
Questions about substitutions, variations, etc? Check out the post above for all sorts of helpful information and tips.
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