Flaky from-scratch biscuits layered with pumpkin pie filling – need we say more? This Pumpkin Pie Pull Apart Bread is to die for!!
Pumpkin Pull Apart Bread
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!
Our apple pull apart bread was made with refrigerated biscuit dough so it was super-duper easy. This pumpkin pull-apart bread is made with real, from-scratch biscuit dough for a little extra love baked into it.
However, you can totally save time and use the same refrigerated biscuit dough shortcut as we did for our apple bread for this pumpkin pull apart bread recipe.
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.
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How to Make Pumpkin Pie Pull Apart Bread
Start by preparing your biscuit dough (full printable recipe card is available at the bottom of the post, or click here to jump straight to printable recipe click here to jump straight to printable recipe ).
This dough is made from scratch, so it does take a little TLC and more time than refrigerated biscuit dough. If you’re in a hurry or just want the easy-peasy version of the recipe, swap out refrigerated biscuit dough for the dough recipe here. Just be aware that the cooking time may change.
Click here to see our apple pull-apart bread for guidance on making this type of recipe with pre-made dough.
Each piece of biscuit dough, save one, will be covered with a generous dollop of pumpkin pie puree. The one plain biscuit will form the top of your biscuit stack. The entire stack will go in your loaf pan to bake.
When you pumpkin pie pull apart bread finishes baking, you can top with remaining cinnamon sugar or try our 2-ingredient magic white chocolate coconut oil frosting. Or both! Yum!
Be sure to pin our pumpkin pull apart bread on Pinterest:
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Grab a free printable copy of our Pumpkin Pull-Apart Loaf recipe:
If you love this recipe, rate it! Feel free to share your thoughts in the comments below too!
Flaky from-scratch biscuits layered with pumpkin pie filling - need we say more?
- 2 cups flour
- 1 teaspoon salt
- 3/4 cup whole milk
- 4 Tablespoons unsalted sweet cream butter cold
- 1 Tablespoon baking powder
- 1/4 cup sugar
- 1 1/4 teaspoon pumpkin pie spice
- 1/2 cup butter melted
- 3/4 cup pumpkin pie puree
- 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.
- 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 cinnamon sugar mixture. Spread about 1/2 Tablespoon pumpkin pie 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.
- Bake 35-45 minutes or until 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.
Note: Nutrition information is a rough estimate only; actual values will vary based on the exact ingredients used and amount of recipe prepared.
More of our favorite pumpkin recipes:
Fluffy Pumpkin Cookies with Cream Cheese Frosting
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Stacey aka the Soccer Mom
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Last updated on August 1st, 2019 at 03:41 pm
Laurie says
February 24, 2019 at 12:00 pmIs that pumpkin pie filling or pumpkin puree?
Stacey aka the Soccer Mom says
February 26, 2019 at 4:41 pmHi Laurie – it’s pumpkin puree 🙂
Tonia says
September 16, 2019 at 9:37 amStacey,
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
September 17, 2019 at 9:50 amHi 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!