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Pumpkin Pie Pull Apart Bread

Flaky from-scratch biscuits layered with pumpkin pie filling - need we say more?

Course Dessert
Cuisine American
Keyword bread, holiday, pumpkin, Thanksgiving
Prep Time 2 hours
Cook Time 35 minutes
Total Time 2 hours 35 minutes
Servings 12
Calories 221 kcal
Author Stacey aka the Soccer Mom

Ingredients

  • 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

Instructions

  1. Sift together flour, baking powder, and salt in a large mixing bowl.
  2. 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.
  3. Flour your cutting board, then place your biscuit dough onto the board.
  4. 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.
  5. 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.
  6. 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.
  7. Prepare a baking pan with non-stick cooking spray, then place your biscuits on the pan. Refrigerate for 1 hour.
  8. Pre-heat oven to 350°F and coat a loaf pan with non-stick spray.
  9. Remove from biscuits from the refrigerator and peel each biscuit in half. Place the halved biscuits back on the baking pan.
  10. Using a small bowl, melt 1/2 cup butter in a microwave for 10-15 seconds.
  11. In a medium mixing bowl, whisk together sugar and pumpkin pie spice.
  12. 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.
  13. 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.
  14. 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.
  15. Remove from oven and paint the top of the loaf with a bit of melted butter. Finish with a dusting of cinnamon sugar.

Recipe Notes

Note: Nutrition information is a rough estimate only; actual values will vary based on the exact ingredients used and amount of recipe prepared.

Nutrition Facts
Pumpkin Pie Pull Apart Bread
Amount Per Serving
Calories 221 Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 7g44%
Cholesterol 31mg10%
Sodium 337mg15%
Potassium 166mg5%
Carbohydrates 25g8%
Fiber 2g8%
Sugar 5g6%
Protein 2g4%
Vitamin A 1780IU36%
Vitamin C 0.6mg1%
Calcium 75mg8%
Iron 1.3mg7%
* Percent Daily Values are based on a 2000 calorie diet.