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Pumpkin pull-apart loaf is a flaky breakfast danish that you bake up easily, using refrigerated biscuit dough and pumpkin puree. It’s an easy brunch recipe, but it also makes the perfect snack or easy pumpkin dessert recipe!

I know, can you believe it? I’m going there, and it’s only August. I’m sorry, but I couldn’t wait to share this Pumpkin Pull-Apart Loaf with you!

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Easy Pumpkin Pull Apart Bread - this is the perfect pumpkin recipe! Refrigerated biscuits filled with pumpkin pie mixture - it's like pumpkin pie for breakfast!

Every year this happens: August 1 hits and I start thinking about back-to-school which leads me to thinking about things happening in the fall…which leads me to thinking about pumpkin recipes. You see, pumpkin recipes for a food blogger are like the kids going back to school: the promise of something new and exciting. Pumpkin recipes are the beginning of something wonderful; the start of the fourth quarter, also known as the holiday season.

Since it’s 11 bajillionty degrees here and I’m tired of my kid being home and I’m tired of being hot and I’m tired of SUMMER, can you blame me that I want to bring on fall a little bit early? I want to not sweat when I get into my car, I want to open my windows instead of running the A/C, I want my kid to go back to school and I want to drink a Pumpkin Spice Latte!

So, in the hopes that if you build it, he will come I’m posting a pumpkin recipe in August to bring on fall. And because I made this weeks ago and I just want to share it NOW! If you revolt, well then, oh well. Pin it for later and come back when you’re wearing a scarf and boots.

Easy Pumpkin Pull Apart Bread Recipe

If you’re still here, thank you. I’m glad. You won’t be sad, because this pull-apart loaf is to die for. It’s like eating pumpkin pie for breakfast, no joke.

A few years ago I made Pumpkin Danish (also posted in August, BTW) and everyone went nuts for it. I can see why, it’s a great recipe. When I was looking back at some old pumpkin posts, I remembered that one and decided to do another breakfast recipe using that pumpkin pie filling. Enter: Pumpkin Pull-Apart Loaf.

Easy Pumpkin Pull Apart Bread - this is the perfect pumpkin recipe! Refrigerated biscuits filled with pumpkin pie mixture - it's like pumpkin pie for breakfast!

This is an easy recipe, great for breakfast or dessert (or snack or lunch or ….). You start with a can of biscuits (I used Grands). The “pull-apart” is created when you slice each biscuit in half and stack them (with filling in the middle), then bake them in a loaf pan. You can pull apart the layers, hence the name.

I’ve also made pull-apart loaves with bacon, with cinnamon rolls, and from scratch. I love them – they’re so much fun (and, in the case of this one, so easy!)

The pumpkin mixture is just some canned pumpkin puree mixed with an egg for binding, sugar for sweetness, and spices. I used pumpkin pie spice because it’s just easier than pulling out all the other spices (I’m so lazy).

I also dipped each slice of biscuit in cinnamon sugar before sandwiching them with the pumpkin mixture. It gives the layers a nice crunch, and then the entire thing is drenched with cinnamon glaze.

Easy Pumpkin Pull Apart Bread - this is the perfect pumpkin recipe! Refrigerated biscuits filled with pumpkin pie mixture - it's like pumpkin pie for breakfast!

Half the work is done for you when you make this pumpkin pull-apart loaf, since you’re starting with biscuits.

We couldn’t stop eating this bread, and I know I’m going to be making it again soon…you know, when it’s “real” pumpkin season! 🙂


Easy pumpkin pull-apart loaf - this is the perfect pumpkin recipe! Refrigerated biscuits filled with pumpkin pie mixture - it's like pumpkin pie for breakfast!

Easy Pumpkin Pull-Apart Loaf

4.06 from 256 votes
This EASY Pumpkin Pull-Apart Loaf starts with canned biscuits for an easy breakfast recipe. It's like having pumpkin pie for breakfast!
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Yield 8 servings
Serving Size 1 slice


  • 3/4 cup pumpkin puree not pumpkin pie mix
  • 1/2 cup granulated sugar divided
  • 1 teaspoon vanilla extract
  • 1 teaspoon pumpkin pie spice
  • 1 large egg
  • 1 can 8 count Pillsbury Grands Biscuits (homestyle or buttermilk, not flaky)
  • 1 teaspoon cinnamon


  • 1/2 cup powdered sugar
  • 1 teaspoon cinnamon
  • 3 tablespoons heavy whipping cream or milk


  • Preheat oven to 350°F. Spray an 8x4 or 9x5 loaf pan with nonstick cooking spray (use the kind with flour for best results).
  • Stir together the pumpkin puree, 1/4 cup granulated sugar, vanilla, pumpkin pie spice, and egg. Set aside.
  • Open the can of biscuits and slice each in half horizontally. Stir together remaining 1/4 cup granulated sugar and 1 teaspoon cinnamon in a small bowl. Coat each slice of raw biscuit dough with the cinnamon sugar mixture.
  • Lay one slice of dough flat. Spread some pumpkin mixture on top, then place another biscuit piece on top. Add more pumpkin mixture and continue stacking, spreading, and layering until you’re out of biscuits and pumpkin. Place carefully into the pan.
  • Bake for about 30-40 minutes, or until the top is golden and the center is cooked through. Cool before glazing. Note: the center shouldn't be raw, but will be moist and gooey. If the top starts to brown too fast, cover with foil and reduce oven temperature to 325°F.
  • To make the glaze: whisk the powdered sugar, cinnamon, and heavy whipping cream until a smooth sauce forms. Drizzle over loaf, pull apart, and serve.
  • Store loosely covered for up to 2 days.

Recipe Video

Recipe Nutrition

Serving: 1slice | Calories: 117kcal | Carbohydrates: 22g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 28mg | Sodium: 11mg | Potassium: 54mg | Sugar: 20g | Vitamin A: 3685IU | Vitamin C: 1mg | Calcium: 19mg | Iron: 0.5mg
Nutritional information not guaranteed to be accurate
Course Breakfast
Cuisine American

Click HERE for more Pillsbury Dough Recipes! 

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White Chocolate Pumpkin Croissants

Easy White Chocolate Pumpkin Croissants (7 of 9)w

Easy Pumpkin Danish

Easy Pumpkin Danish (6 of 7)

Sweets from friends:
Mini Crescent Pumpkin Pies by Taste and Tell
Pumpkin Spice Monkey Bread by Center Cut Cook
Pumpkin Pie Crescents by Spend with Pennies




Last Updated on August 25, 2021

Dorothy Kern

Welcome to Crazy for Crust, where I share recipes that are sometimes crazy, often with a crust, and always served with a slice of life.

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  1. I just made the pumpkin Pull-apart loaf and while I have to say it’s delicious, I have a couple of comments (or maybe just questions). I baked this at 350 but at the end of 25 minutes it was clearly not done. I ended up baking it for nearly 40 minutes and when it was cooled, it was still really doughy (uncooked) n the middle sections. Could the temperature have been wrong? Also, I cooked it in a ceramic loaf pan. Would that have made a difference? Secondly, the glaze called for 1/2C powdered sugar with 3 TBSP milk. This produced a completely watery mixture so I ended up adding at least another 1/3 C powdered sugar to achieve a “glaze” texture. Could the quantities have been wrong? What did I do wrong? As I said, though, it was yummy – just had to eat around the edges!

    1. I’m confused. You mean you don’t let it cool before glazing it? You glaze it in the pan and eat it while still warm?

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