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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!

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!

Easy Pumpkin Pull Apart Bread

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.

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.

Pumpkin Pie for breakfast

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.

This is a simple recipe using biscuit dough and pumpkin puree – it’s like pumpkin bread meets pie!

Easy Pumpkin Pull Apart Bread Recipe

Ingredients Needed

  • Pumpkin Puree – not pumpkin pie mix
  • Grands! Biscuits or similar product – not the flakey kind, they’ll fall apart
  • Pumpkin Spice – to give that pumpkin spice flavor we all love so much.

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!)

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

How to make Pumpkin Pull Apart Bread

  1. 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).
  2. Slice the biscuits in half horizontally. I also dipped each slice of biscuit in cinnamon sugar.
  3. Sandwich the biscuit halves with the pumpkin mixture.
  4. Place stacked biscuit and pumpkin halves into a loaf pan and bake until golden and baked through.
  5. Make a simple cinnamon glaze for the top of the pull apart.
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!
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

4.22 from 310 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


  • ¾ cup (183g) pumpkin puree not pumpkin pie mix
  • ½ cup (100g) 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


  • ½ cup (57g) powdered sugar
  • 1 teaspoon cinnamon
  • 3 tablespoons (45ml) heavy whipping cream or milk
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  • Preheat oven to 350°F. Spray an 8×4 or 9×5 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 Notes

  • You can skip the glaze but it’s so good!
  • Bread can be frozen without frosting.

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

Favorite Biscuit Recipes




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.

4.22 from 310 votes (310 ratings without comment)


  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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