Pumpkin Pull-Apart Loaf

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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! 🙂


Did you make this recipe?

Easy Pumpkin Pull-Apart Loaf

This EASY Pumpkin Pull-Apart Loaf starts with canned biscuits for an easy breakfast recipe. It’s like having pumpkin pie for breakfast!

Ingredients:

  • 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

Glaze:

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

 

Directions:

  1. 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).
  2. Stir together the pumpkin puree, 1/4 cup granulated sugar, vanilla, pumpkin pie spice, and egg. Set aside.
  3. 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.
  4. 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.
  5. Bake for about 18-24 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.
  6. 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.
  7. Store loosely covered for up to 2 days.

Notes:

I’ve had complaints that some people are needing to bake it much longer and that it’s burned on the outside, raw in the center. I’m not sure why this is happening (I’ve made this bread twice now, plus I’ve made it with other flavors and it’s been fine each time). The center is always a bit gooey but not raw, and the outside is nice and golden, as shown in the photos. Both times the bread has been done in the time listed in the recipe.

If you notice that your bread is browning too fast, you can do two things to help it: reduce the oven temperature to 325°F and loosely cover the top of the pan with foil. This will help reduce the browning while the center cooks. Again, the center isn’t going to be done like bread, it will be a bit gooey but will not be raw. The pumpkin and the way it’s baking makes it stay gooey in the center.

All images and text ©. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe. Disclaimer: Nutrition information shown is not guaranteed to be accurate.

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Sweets from friends:
Mini Crescent Pumpkin Pies by Taste and Tell
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Pumpkin Pie Crescents by Spend with Pennies

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88 comments

  1. Dorothy, I get you about the new and exciting bit, but I mean, you also live in a much warmer climate. I just dread everything getting cold and the leaves dying and all that.
    But I do love pumpkin, and this looks magnificent. Your PSL is a short ways away, but this should tide you over!

  2. I rarely make desserts for just me but this might have to be made soon. I’m SOOO ready for fall and this kind of looks like a giant cinnamon roll.

  3. Who cares?! Pumpkin is a year round treat, anyways 🙂 You’re getting me all excited for fall baking 🙂

  4. Looks so good!!   Will have to try.   The fall pumpkin deserts are wonderful.  The autumn is such a wonderful time of the year…makes me feel like baking once the hot summer is over.   Thanks for sharing this!!

  5. Never be sorry for posting a pumpkin recipe! These look amazing, and I can’t wait to have a pumpkin spice latte too 🙂

  6. Pumpkin recipes? Heaven help, I must be the only person in the world who thinks pumpkins were the first Halloween TRICK.

  7. I am SO READY for fall! Give me everything pumpkin! 😀 Especially this bread! Swoon!

  8. My first pumpkin post is going out 8/26. So you have me beat by a week or so. Glad you went first 🙂 but seriously I have been baking pumpkin stuff for the last month. In my hot kitchen. Life of a food blogger and being seasonally challenged.

    This looks AMAZING. I love that it’s easy. Grands, love. And that it’s soft, gooey, fluffy, it’s just…my perfect dessert!!

  9. Am I the only one who is confused about how to put this together? I get the slice horizontally, but stacking one biscuit on top of another confused me. Wouldn’t it just fall over before reaching the pan, or am I misreading the directions? Thanks! Sounds wonderful, & I want to make it.

  10. Put the pan on its end  (not side) and place them in that way…may need another set of hands to hold it up while you place the biscuits and slather with the good stuff.. that way there is no messy transfer

  11. Thanks for the tip J. S.! I really appreciate it!

  12. Wow! looks yummy. I’d like some now. 🙂

  13. Good for you, posting pumpkin now.  Fall is my favorite season!  And I’m tired of struggling to keep the pool chemistry right (I know, first world problems) and always lathering on the sunscreen. Your photo of the pumpkin purée made me salivate!

  14. I’m with you on the heat and wanting all things fall ! This recipes is making me salivate … For reals 

  15. I feel the same way about summer right now. I am tired of triple digits and getting into a boiling car. We have a Shih-Tzu puppy who weighs all of 3 pounds, and he isn’t old enough to take to the groomers yet, and he just cooks when he goes out with all his fluff, but he loves butterflies and smelling the roses, so that is my positive for the day and my boy who loves that little dog.
    It is never,NEVER, to early to post pumpkin recipes. I made pumpkin chocolate cookies this weekend because I wanted something fall-ish. Yumm! Love the sound of this bread, and it will be making an appearance soon at my house! Thank you for another great recipe!

  16. Since the biscuits are presumably round, how are they sliced horizontally? And I don’t get stacking them on top of each other either…do you just grab the stack with both hands and then put it (horizontally) in the pan?

  17. I cut the biscuits so that each one makes two biscuits, each 1/2 the thickness of normal (put each biscuit on its edge and slice it in half…hope that makes sense.) And I propped my loaf pan up on its short edge and stacked them in the pan as I went.

  18. It is starting to look like fall around here! 🙂

  19. I’m gluten and dairy free. I know how to replace the dairy but the gluten? I’ve tried several recipes for biscuits but they are not very good. Do you think this would work with a gf style of yeast dough? I understand if you have no idea. It’s just really hard sometimes seeing all these yummy looking recipes and trying to adapt them. Pumpkin is one of my favorite ingredients. Thank you!

  20. Thanks for answering my question. I was thinking that type of dough would work. I have not made gf cinnamon rolls yet but want to. If I try your recipe I’ll let you know.

  21. I made this recipe this morning and it didn’t come out as anticipated (I followed the recipe exactly, with the only “change” being that I used milk, as suggested, instead of cream). The biscuits didn’t get even close to being done in the middle, the pumpkin didn’t set up at all, and the glaze made a thin mess all over everything! I tasted some of the end pieces, which came the closest to being done, and the taste is great. But there’s no way I could serve this to my family. :o(

    • That is so strange! Both times I made this mine cooked through (the very center was a little doughy but not raw). Did it need more time in the oven? The first time I made it it was done in 18 minutes, the second time it took about 23 (why the difference, I have no idea). All ovens are different, however. What brand of canned pumpkin did you use? I use Libby’s (I’m not sure if that could cause a difference?) Mine didn’t run all over or anything. I just know I’ve done it twice with success, so I’d love to troubleshoot with you.

  22. Hey making these right now been in the oven for well over 25 minutes and still look doughy. Don’t normally have problems with the temp of oven. Anybody else have this problem? 

    • I’ve just added a note to the recipe to talk about this, because I’m getting this complaint. I have made the bread twice and not had this problem. Two things you can do to help the browning are reduce oven temp to 325°F and loosely cover the pan with foil. That will help it not get overdone on top if you’re having problems with the center. That said, it is going to be gooey and soft in the center. It shouldn’t be raw dough, but it’s going to be gooier and softer than a regular bread because of the way it’s put together and the pumpkin.

  23. Thanks for your reply, Dorothy! I had a chance to watch your video after I had made the recipe, and it looks like I did everything the way you did. I used Libby’s pumpkin, and I know my stove works great because it’s new and I’ve had the best luck baking with it. The centers were very doughy, so after I wrote the comment, I tried putting it back in the oven (never a good idea, but what the heck?). The centers cooked a bit more, but were still doughy. Then, I let the bread sit for hours. I kept looking at it, and finally decided to give it another try–the centers weren’t doughy anymore, and everything seemed to be fine, except the glaze was still too liquidy (maybe because I used 2% milk to make it?). At any rate, it’s now fine and we’re enjoying it! I guess I just need to let it bake longer and sit longer.

  24. I made this and noticed it wasn’t quite done so I put it in about 5 minutes longer until the end looked like they might be close to burning. I brought it to a BBQ and the middle was completely raw! I had to toss the whole thing. I followed the directions, and I know all ovens are different, but I’m not sure what happened here.

    • Hi Stephanie, I just added a note to the recipe about this. I’m not sure why it’s happening because I’ve made it twice with success. Ovens cook differently, and I think the expectation of the center needs to be appropriate too. It’s going to be gooey but not completely raw. If you try it again (which I hope you do!) you can reduce the oven temperature and try covering the top with foil if it starts to brown too much. Those are the only things I can think of that will help it to not over cook on the top and be underdone in the center. The center will be soft and gooey but shouldn’t be like a raw biscuit.

  25. Could the problem be with using dark loaf pans over non dark loaf pans?  Many  recieps have a different baking time with the different pans.

  26. I think also, it depends on how much of the pumpkin puree mix you’re putting in between the biscuits. I have yet to make this- but from my understanding and experience in baking it seems like they would be doughy in the center still if you put too much of the puree! Not sure if this will help anyone but just putting it out there!

  27. After reading the recipe and noting the complaints of burning. I have found that if the pan is dark such as most nonstick pans, the food has a tendency to burn quickly. My solution is to reduce the heat. Great sounding recipe and I will try it soon. I just wonder why the Flaky biscuits will not work?

  28. Ok so I just made this and here is what I did after following the recipe to a T- put in oven for 20 min., Then covered very loosely with tin foil for another 30 min., Then cooked another 10 minutes without the tinfoil. Seems to be cooked through but still gooey in the center as the recipe says but it came out to an hour cooking time total. Also, the gooeyness is pretty gooey, so if you don’t like soggy textured bread, this might not be for you. Taste is great, ends were amazing because they were cooked the most. 

  29. Would it be alright to use pumpkin pie mix instead of puree?
    I know the recipe calls for puree, but I have alot of pumpkin pie mix..

    • Yes, but you can omit the spices…and possibly the sugar/egg? I’ve never worked with the pie mix. I’m assuming it’s already spicy and sweetened?

  30. If the center is uncooked and the outside over cooked, it could be because you are using a loaf pan that is made of a different material.  Glass and metal pans conduct heat differently.  The thickness, color, and coating such as  non-stick coated are also factors that may require you to adjust the temperature and/or bake time. We would need to know the bakeware used.  Based on the photos it looks like non-stick metal. Typically, for glass decrease 25F plus adjust cook time up or down depending on the recipe: length of time in oven is another factor.   There are different adjustments based on metal type: dark, light, shiny, coated. This is why you find  specific adjustments for each recipe on boxes of commercial cake mix. Perhaps someone can experiment and offer the temperature and time variations for this recipe?

  31. Just wanted to let you know I tried your Pumpkin Pull Apart Loaf. Was a hit! We just had our first really nice day with highs in the 70s here in Louisville the other day and I just kinda lost it with wanting to bake everything pumpkin. I baked for 20 minutes at 350. Then I covered with foil and did an extra 5 minutes – turned out perfect for me. My hubbie is wanting me to make the white chocolate pumpkin croissants next since we have some leftover pumpkin puree and a puff pastry sheet. I’ll let you know how those go. Thanks again for a super easy and tasty recipe.

  32. I wonder if letting it cook 5 or so minutes longer and then putting foil on and letting it cool slowly in the oven would cook the bread just enough without burning? I don’t bake much, it was just a thought reading through the comments. I’m going to make this for a potluck tomorrow 🙂

  33. I used milk in my glaze as well, but I added a ton of extra powdered sugar and they came out perfectly! I guess reducing the amount of milk would also help. 🙂

  34. I just made this pumpkin pull-apart bread. I saw that you said to try cooking at 325 degrees and for longer so it wouldn’t burn. Well, I did cook it at 325 degrees, but it had to cook for about an hour. I was so excited to eat it. But, all of the pumpkin had settled in the bottom of the loaf pan instead of staying in-between the bread pieces.

  35. I doubled the recipe the baked at 325 with foil on it the whole time then removed foil added the glaze and put it back in for 5 minutes and it was perfect 😀

  36. Oh and I used a pampered chef baking stone loaf pan 

  37. I didn’t see anything about sealing the pumpkin mixture between the biscuits in the directions. Did I miss something? I used a Pampered chef stone loaf pan to cook mine. I’ll try sealing it if I ever try it again. 

  38. delicious! I always hate when someone does what i am about to do, so please forgive me.
    I used a can of cinnamon rolls therefore cutting out a couple of steps.
    I just make the pumpkin filling and followed your instructions, and the rolls come with a tube of frosting so i used that.
    I am all for saving time, lol

  39. I made a double batch and realized after I finished with the first can of biscuits that I used too much filling for the first pan.  Now I have a wet loaf of pull apart bread that I suspect my husband will still eat.  It smells delicious and it definately won’t go to waste.  

    If I decide to  make these again I will be much more careful on how I divide the filling. 

  40. Just pulled these out of oven 25 mins did not work for me didn’t have trouble with burning but they weren’t getting cooked through kept them in 15 more mins they look fine now:)

  41. Was delicious!! Cooked all the way through and not dry at all:)

  42. I’ve made this twice this week! I love it! 🙂 Both times, the middle didn’t come close to cooking. I used cinnamon roll dough…did see that the normal temp for that is 400 or 425-maybe that’s why its gooey? Anyway, I found that if you nuke it for 30-60sec in the microwave, it finishes cooking. First time, I cooked it for 21min at 350, 2nd time for 20min at 400….1st time cooked a bit more inside than the 2nd. Love this recipe though! so easy! 🙂 And I will just have to keep tinkering until I get it right…I have NO PROBLEM with that!

  43. forgot to add! I found that it sticks better when the pumpkin mixture is NOT room temperature! my first batch was a bit wet but the 2nd one stayed together nicely

  44. So delicious!! I make this for every family get-together now, regardless of season!! Love this recipe!

  45. The glaze recipe is way off. That’s far too much liquid for such a small amount of powdered sugar. It is extremely runny and won’t set. I’m so bummed I poured some over my bread thinking maybe just maybe it will set up but I should have known when it was as funny as water that that isn’t going to happen. So either add about a cup more powdered sugar or do about a half tablespoon of milk and then adjust accordingly 

  46. I just put this in the oven. I’m serving it for dessert this evening! Who’s says it’s just for breakfast lol. 
    I did use a serrated knife it was so much easier to slice the biscuit dough. And I made two stacks and quickly got each into the bread pan. Easy peasy. Thanks for a great recipe. Can’t wait to taste it! 

  47. I need to know if I can put it together the night before I bake it?

  48. I was thinking of making these in a cupcake pan, putting a few layers in each cup so I can freeze some individually for later.  Do think this would work? 

  49. Made this just now and it’s for sure raw at 28 mins. I used my Nordicware loaf pan and I’m going on 40 mins at 350 and it’s still raw. Not gooey. The dough is raw. 😩

    • Even around the edges? That is strange. If it gets too brown on top you can add some foil to keep it from browning too much. It will cook through eventually!

  50. Seriously good but took over an hour to bake. I did lower temp and cover.