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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
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!
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
- 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).
- Slice the biscuits in half horizontally. I also dipped each slice of biscuit in cinnamon sugar.
- Sandwich the biscuit halves with the pumpkin mixture.
- Place stacked biscuit and pumpkin halves into a loaf pan and bake until golden and baked through.
- Make a simple cinnamon glaze for the top of the pull apart.
Easy Pumpkin Pull-Apart Loaf
Ingredients
- 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
Glaze:
- ½ cup (57g) powdered sugar
- 1 teaspoon cinnamon
- 3 tablespoons (45ml) heavy whipping cream or milk
Instructions
- 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
Favorite Biscuit Recipes
Last Updated on August 26, 2023
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:)
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. Â Now I have a wet loaf of pull apart bread that I suspect my husband will still eat. Â It smells delicious and it definately won’t go to waste. Â
If I decide to  make these again I will be much more careful on how I divide the filling.Â
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
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.Â
Oh and I used a pampered chef baking stone loaf panÂ
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 ?
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.
I’m sorry that happened, next time try sealing the pieces together more.
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. 🙂
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 🙂
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.
I’m so glad you liked it!