Flaky biscuits layered with pumpkin pie filling — need we say more? This Pumpkin Pie Pull Apart Bread is a delicious and easy fall treat!
Easy Pumpkin Pull Apart Loaf
One of our most popular fall desserts of all time!!
The first time we tried pull-apart bread was with our Country Apple Fritter Bread last fall. It was wildly popular, so a follow-up with pumpkin not only seemed like a natural fit, but a necessity!
This homemade pumpkin loaf is soft and flaky, with pumpkin pie filling layered in between each slice and a crunchy cinnamon sugar coating on top. When you serve this bread, it pulls apart easily. No cutting or slicing needed!
Our apple pull apart bread was made with refrigerated biscuit dough so it was super-duper easy. This pumpkin pull-apart bread can be made the same way, or with real, from-scratch biscuit dough for a little extra love baked into it. (I’ve included both recipe versions here!)
Well, enough talk about the backstory…let’s get to what we’re all really here for…
To see drool-worthy photos of pumpkin pull apart bread! Just look at that cinnamon sugar crust…mmmmmm!
Keep reading for photo step-by step and prep tips! A free printable copy of the full recipe to make this amazing pumpkin pull apart bread is available at the bottom of the post.
Ingredients
This recipe is so amazing because it is so easy! Just a few simple ingredients!
- Canned flaky biscuit dough (you can also make with our from-scratch biscuit dough, the recipe for that is in the printable card at the bottom of the post)
- Sugar
- Pumpkin pie spice
- Butter
- Pumpkin Puree
(Full amounts and detailed directions available in the printable recipe card at the end of the post)
Kitchen Tools Used
For your convenience in re-creating our pumpkin pie pull apart bread, I’ve included shop-able ad links. Our disclosure policy is available here.
How to Make Pumpkin Pull Apart Bread with Biscuits
There are two ways to make this recipe: the easy way (with canned biscuit dough) or the from-scratch method with homemade biscuits.
The directions to make from-scratch biscuits are in the printable recipe card at the bottom of the post. If using pre-made biscuit dough, you can follow along with the photo-step-by step instructions here.
Instructions:
To Prep: Preheat oven to 350°F and coat your loaf pan with non-stick cooking spray or baking spray. You could also grease with butter.
- Split each biscuit in half so there will be more delicious moist filling throughout the loaf. It’s important to use the “flaky” style biscuits, as “Southern style” doesn’t split apart like this. Dip each biscuit in melted butter.
- In a small bowl, stir together the sugar and pumpkin pie spice. Dip each buttered biscuit into this sugar mixture until well coated.
- Next, begin to stack each piece of biscuit dough, placing a generous dollop of pumpkin puree (about 1/2 tbsp) between each biscuit. One plain biscuit will form the top of your biscuit stack.
- Lift the stack of biscuits and carefully turn to place in your greased loaf pan. It should fit just about perfectly!
Cooking Times:
The exact cooking time will vary depending on whether you started with homemade biscuits or canned biscuits. Here are our recommended oven baking times for each method:
- Canned biscuit dough: 25-30 minutes
- Homemade biscuits: 35-40 minutes
The temperature is the same for both, 350°F.
Toppings:
When you pumpkin pie pull apart bread finishes baking, you can top with remaining cinnamon sugar mixture. Or to add a sweet touch, drizzle the top of the loaf with our 2-ingredient magic white chocolate glaze (made with coconut oil). Or you can use both! Yum!!
To serve, simply pull apart the bread into individual pieces. You don’t even need to slice the bread!
Frequently Asked Questions
Can You Use Any Type of Biscuit Dough?
For this recipe, it is important to use “flaky” style biscuits, as they separate easily into layers. Southern style biscuits have a different texture and are crumbly, rather than flaky. The layers are crucial for the “pull-apart” style of this loaf and for layering with pumpkin pie filling.
If you prefer from-scratch biscuits (it’s hard to beat homemade!) we have a recipe for homemade biscuits in the recipe card at the bottom of the post.
Is Pumpkin Pie Filling the Same As Pumpkin Puree?
Pumpkin pie filling (also called pumpkin pie mix) is essentially pumpkin puree with added sugar and baking spices. They are very similar, but pumpkin pie filling will be a little bit sweeter due to the sugar added. You can use either in this recipe, as the texture will be the same. But I would choose based on how sweet you like your desserts. You could also make your own pumpkin mixture by adding sugar and pumpkin pie spice to plain pumpkin puree – that way you can decide how sweet to make it!
Does Pumpkin Bread Need To Be Refrigerated?
If your bread is already baked, but still in the pan, you can cover the pan with foil or plastic wrap and leave on the counter at room temperature. It should stay fresh for 2-3 days.
If you’ve taken the bread out of the pan, simply wrap leftovers in foil or plastic wrap and store on the counter for 2 days.
It’s not necessary to refrigerate.
More of Our Favorite Pumpkin Recipes:
- Caramel Pumpkin Poke Cake
- Fluffy Pumpkin Cookies with Cream Cheese Frosting
- Chocolate Pumpkin Sheet Cake
- Easy Pumpkin Roll
- Pumpkin Bread Pudding
- Gluten Free Pumpkin Chocolate Chip Muffins
- Iced Pumpkin Oatmeal Cookies
- Pumpkin Pie Cupcakes
- Pumpkin French Toast
- Pumpkin Muddy Buddies
- The BEST Gluten Free Pumpkin Bread
- Pumpkin Cinnamon Rolls
Pumpkin Pull Apart Bread Recipe (Printable Recipe Card)
If you love this recipe, rate it! Feel free to share your thoughts in the comments below too!
Easy Pumpkin Pull Apart Bread with Biscuits
Ingredients
- 1 can flaky biscuit dough (or use homemade biscuit dough recipe below)
- 1/4 cup sugar
- 1 1/4 teaspoon pumpkin pie spice
- 1/2 cup butter melted
- 3/4 cup pumpkin puree
Homemade Biscuit Ingredients
- 2 cups flour
- 1 Tablespoon baking powder
- 1 teaspoon salt
- 4 Tablespoons unsalted sweet cream butter cold
- 3/4 cup whole milk
Instructions
Homemade Biscuit Dough Directions
- Sift together flour, baking powder, and salt in a large mixing bowl.
- Chop the butter into small pieces, then use your fingers to work cold butter into flour until the mixture feels like coarse crumbs. Add milk, stirring until the dough begins to form.
- Flour your cutting board, then place your biscuit dough onto the board.
- Roll biscuit dough to 1/4 inch thickness. Fold the dough over in half, then place in a bowl and cover with a kitchen towel. Refrigerate dough for 30 minutes.
- Remove dough from fridge and repeat the steps of rolling out the dough and folding the dough over in half. Refrigerate dough for 30 more minutes.
- Add more flour to the cutting board and roll your biscuit dough out one more time, again to 1/4 inch thick. Use a 3 inch circle cookie cutter to cut out 6 biscuits.
- Prepare a baking pan with non-stick cooking spray, then place your biscuits on the pan. Refrigerate for 1 hour.
If Using Canned Biscuits, Start Here:
- Pre-heat oven to 350°F and coat a loaf pan with non-stick spray.
- Remove from biscuits from the refrigerator and peel each biscuit in half. Place the halved biscuits back on the baking pan.
- Using a small bowl, melt 1/2 cup butter in a microwave for 10-15 seconds.
- In a medium mixing bowl, whisk together sugar and pumpkin pie spice.
- Dip each biscuit into the melted butter, then dip into the pumpkin pie spice and sugar mixture. Spread about 1/2 Tablespoon pumpkin puree on the center of all but one biscuit.
- Begin stacking biscuits, finishing with the plain biscuit on top. Take the entire stack of biscuits and lay on its side in the loaf pan.
- If using canned biscuits, bake for 25-30 minutes. If using from-scratch biscuits, bake 35-45 minutes. You'll know it's done with the top is golden brown and center is cooked. Exact cooking time may vary based on your oven and how soft you like the center.
- Remove from oven and paint the top of the loaf with a bit of melted butter. Finish with a dusting of cinnamon sugar.
Video
Notes
Nutrition
Be sure to pin our pumpkin spice pull-apart loaf on Pinterest:
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Laurie says
Is that pumpkin pie filling or pumpkin puree?
Stacey aka the Soccer Mom says
Hi Laurie – it’s pumpkin puree 🙂
Tonia says
Stacey,
This looks SO good! I have family coming for Thanksgiving weekend and I’d like to try it then. I used the link to jump straight to the recipe, (thank you for that btw), and I have a few questions.
First, I’m confused by step 9, “Remove from biscuits from the refrigerator and peel each biscuit in half. Place the halved biscuits back on the baking pan.”. When you say “peel each biscuit” do you mean, “cut” each biscuit?
Second, could this be made, up to baking, the day before?
Thanks!
t
Stacey aka the Soccer Mom says
Hi Tonia – Sometimes the biscuits are perforated so they’ll flake apart after cooked. If not, you can slice them to get the thin layers we used in this recipe. Hope this helps!
lori warchol says
curious if we slice the biscuits how many slices should there be so it cooks correctly
Stacey aka the Soccer Mom says
We separated the canned biscuits as they are pre-cut, and then pulled each biscuit in half. So a can of 8 Pillsbury Grands (or similar) would end up with 16 pieces…or however many fit in the pan.
Tyanne says
These were so good! I split the biscuits in 3rds instead of halves.
Kathy says
Sounds delicious 😋
Theresa says
Is there a pin for this recipe, not seeing it?
Theresa says
Found it!
Jean says
I baked these for over 45 min and they are still gooey on the inside! Haven’t ate them yet, but I dislike gooey bread. How come yours don’t look like that?
Stacey aka the Soccer Mom says
Hi jean — there are a few things that might make yours take a little longer to cook. Possibly the brand of biscuits used, your oven’s cooking temp (they all vary to a a certain degree), the exact amount of filling added between layers, altitude, etc. It won’t hurt to cook a little longer until the middle is a bit more done.
Jillian says
I made twice with canned biscuits first time 25 minutes 2nd time 45 minutes… the centers were still dough both times… any suggestions I ended up putting them in the air fryer to finish baking. Tasted great.
Stacey aka the Soccer Mom says
Thanks for the tip about the air fryer! I know some readers had to cook a bit longer than we did when making this recipe — there could a be a few reasons but hard to know exactly from afar 🙂 It could be the brand of biscuits, oven temps (they all vary a little), altitude, how much filling was added, etc. As long as they turned out delicious in the end, sounds like all is well that ends well!
Susanne says
I see in the directions that cinnamon sugar is mentioned twice but do not see any cinnamon called for in the ingredients. Help
Stacey aka the Soccer Mom says
It is supposed to be the pumpkin pie spice mixed with sugar, like you would cinnamon sugar. (And you can use cinnamon sugar if you don’t have pumpkin pie spice on hand). I updated the recipe to make it more clear. Hope this helps!
Virginia says
How do you make it with apples
Stacey aka the Soccer Mom says
Try this one: https://thesoccermomblog.com/country-apple-fritter-bread/
Steven says
This recipe is just amazing. I tried this today. Keep posting such yummy recipes.
Gayle says
Have you tried 2 cans of biscuits in a bundle pan. I thought I would like that for a church function.
Stacey aka the Soccer Mom says
I haven’t personally tried that, but if you do, let me know how it does!
Kim Sasser Hill says
What are your thoughts on using cream cheese with cinnamon and sugar instead of the pumpkin puree? Making it more like cinnamon roll biscuits.
Stacey aka the Soccer Mom says
I haven’t tried that, so if you do, let me know how it goes!