Pumpkin Pie Pull Apart Bread

Here’s a Pumpkin Pie Pull-Apart Bread, a fantastic easy fall treat made with canned biscuits, pumpkin puree, pumpkin pie spice, and a sweet maple pumpkin glaze. Its sure to be a huge hit!

What I love about this recipe is that you don’t have to be a master in the kitchen. This pull-apart pumpkin pie spice bread is easy to make and great for breakfast, brunch, or dessert. Great for Fall baking , Thanksgiving or even Halloween!

If you are a fan of pumpkin spice season, I have a few more favorite recipes that might be a hit in your home. Try out this pecan pumpkin dump cake, mini pumpkin pies, or even these pumpkin spice cinnamon rolls.

What Is Pumpkin Pie Pull Apart Bread

This pull-apart bread is biscuit dough with a pumpkin mixture spread between the layers of dough. It is placed in a loaf pan and baked. Once done, it is drizzled with a glaze, and it is a pull-apart treat that is fantastic for fall gatherings.

For a savory option, try out my spinach artichoke pull-apart bread. This makes a fantastic appetizer or snack.

Why You Will Love This Pumpkin Pie Pull Apart Bread

• This shareable recipe is great for kids and adults to enjoy. Grab a piece or a few pieces and enjoy the warm flavors of fall.
• This pull-apart pumpkin bread will make your home smell amazing as it bakes up.
• You can customize this dessert to change up the flavor a bit.
• It is an affordable recipe that takes minimal prep and cost to make.

Ingredients Needed

• Canned Biscuits: I used the Pillsbury Grand biscuits, a great base. You can use a different brand if you prefer.
• Pumpkin Puree: Canned pumpkin will give your bread that creamy filling between the layers of biscuits.
• Brown Sugar: Brown sugar will add a caramel-like flavor and sweeten up the pumpkin mixture.
• Pumpkin Pie Spice: Add some pumpkin pie spice to help add warm, spiced flavor to each bite.
• Butter: The butter is going to richen up the flavor tremendously.
• Powdered Sugar: If your sugar is lumpy, use a sifter to remove lumps for a smooth, creamy glaze.
• Maple Syrup: Sweeten the glaze and add a maple flavor.
• Milk: The milk will help to thin up the glaze recipe so that it will add richness.
• Vanilla: A splash of vanilla is used to help develop glaze flavors.

Variations and Substitutes

• Add chocolate chips—milk chocolate, semi-sweet, or even white chocolate chips—to the filling or sprinkle on top.
• Mix in chopped nuts for an excellent crunchy component.
• Add 2 ounces of softened cream cheese to the pumpkin filling for a cream cheese twist.
• You can use crescent roll dough or homemade bread dough to replace canned biscuits.
• Swap the pumpkin puree with mashed sweet potato puree for a sweet potato twist.
• You can make a cream cheese glaze or plain vanilla glaze to drizzle over the top.
• Top the pull-apart bread with some orange zest for a citrus twist.

Tips For Success

When you mix the pumpkin filling, be careful not to overmix it. You want it to stay light and fluffy.

When stacking the biscuits in the pan, do even layers of filling and biscuits to get an even layer of flavors in each bite.

Do not overbake, or it will dry out the biscuits and filling.

Drizzle on the glaze while the bread is still warm so it melts into the bread a bit.

You can use parchment paper to line your loaf pan to make it easier to clean up.

Storing Leftovers

Any leftovers should be stored in the fridge in a sealed container. This recipe keeps for 4-5 days. If you freeze it in an airtight container for 2-3 months, it will thaw in the fridge overnight.

FAQs

How do I reheat it?

To reheat the pumpkin bread, place it on a microwave-safe plate and heat it for 15-20 seconds. Or you can warm the bread in a covered pan in the oven at 350 degrees.

Can I double this recipe?

Yes, you may double the recipe. Use two pans or reach for a larger pan to ensure you can fit all the mixture.

Can You Use Any Type of Biscuit Dough?

Using a flaky biscuit is best, as it will separate into layers, elevating the texture and balancing the flavors even more in this pull-apart dessert.

Is Pumpkin Pie Filling the Same As Pumpkin Puree?

No, pumpkin pie filling is made with more ingredients and can not be substituted for pumpkin puree in this recipe. It would lack and cause the dough to become mushy.

More Fall Recipes

• Apple Crumb Cheesecake
• Pumpkin Streusel Bars
• Biscoff Truffles