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
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 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.
Easy Pumpkin Pull Apart Bread with Biscuits
Flaky from-scratch biscuits layered with pumpkin pie filling – need we say more?
- 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 pie puree
Throw Together Mexican Casserole
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
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 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.
- 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.