This pull-apart pumpkin bread is the ultimate cozy treat for fall gatherings, whether you’re hosting a Thanksgiving party, setting up a dessert table, or just craving something sweet with your coffee.
Layers of flaky biscuits are coated in sugar, filled with a pumpkin spice mixture, and baked into a loaf that’s moist, simple, and so easy to share. Every bite delivers that classic pumpkin spice pull-apart bread flavor everyone loves, especially kids.
Once baked to golden perfection, the loaf is drizzled with a light cinnamon glaze that makes it taste as fresh as it looks. This moist pumpkin bread is a festive, fuss-free recipe that feels special without being complicated, making it a must-bake for the season. With its pull-apart layers and warm fall flavors, it’s the kind of easy recipe that brings people back for seconds.
Ingredients for Pull-Apart Pumpkin Bread
- 1 can (8 count) flaky-layer biscuits
- 1 large egg
- 1 cup pumpkin puree
- 1 cup sugar, divided
- 1 tsp vanilla extract
- 1 tsp pumpkin pie spice
- 1/2 cup powdered sugar
- 1 tsp cinnamon
- 3 tbsp heavy cream
Step-by-Step Instructions with Pictures
Preheat the oven to 350°F.
In a small bowl, whisk the egg, pumpkin puree, 1/2 cup sugar, vanilla, and pumpkin pie spice until smooth.
Line a loaf pan with parchment paper. Dip each biscuit dough half in sugar on both sides. Spread a spoonful of pumpkin mixture on one side.
Place this into the loaf pan, with the biscuit half sideways.
Repeat the dipping in sugar and a spoonful of the pumpkin mixture for all of the biscuit pieces.
Bake the pumpkin bread at 350°F for 40-45 minutes.
Allow the bread to cool most of the way.
Before serving, whisk together the powdered sugar, cinnamon, and heavy cream.
Drizzle cinnamon sugar mixture over top of the pumpkin pull-apart bread & enjoy.
Tips for the Best Pull-Apart Pumpkin Bread
- Use Flaky Biscuits: These give the bread its signature soft, layered texture.
- Don’t Skip the Sugar Coating: It adds crunch and balances the pumpkin flavor.
- Tilt for Easier Assembly: Slightly angling the loaf pan makes arranging the biscuit halves simpler.
- Cool Before Glazing: A mostly cooled loaf ensures the glaze sets without melting into the bread.
Serving Ideas
- Brunch Favorite: Pair with coffee or hot chocolate for a cozy morning treat.
- Holiday Table Hit: Pull apart easily for family-style serving.
- Drizzle Variations: Swap the glaze for cream cheese frosting or a caramel drizzle.
Recipe Variations to Try
- Extra Spice: Add a pinch of nutmeg or cloves to the pumpkin mixture.
- Chocolate Twist: Sprinkle mini chocolate chips between the layers.
- Nuts & Texture: Fold in chopped pecans or walnuts for crunch.
- Maple Glaze: Use maple syrup in the glaze for a richer flavor.
Storage & Reheating Tips
- Store: Keep leftovers in an airtight container at room temperature for 2–3 days.
- Reheat: Warm slices in the microwave for 15–20 seconds or in the oven at 325°F for 5 minutes.
One Last Thing
If you’re craving an easy pumpkin pull-apart loaf but haven’t made one before, this recipe is the perfect introduction.
It’s fast, flavorful, and beautifully spiced—everything you want in a fall treat. Give it a try, and you may find it becomes your go-to fall dessert!
Your Turn
If you make this pull-apart pumpkin bread, please take a moment to let me know how you liked it by leaving a rating and a comment below on the recipe card. Follow me on Pinterest and Facebook for more easy and tasty recipes!
Pumpkin Recipes to Try Next
Easy Pull-Apart Pumpkin Bread: Soft, Spiced, and Perfect for Fall
Ingredients
- 1 can (8 count) flaky-layer biscuits
- 1 large egg
- 1 cup pumpkin puree
- 1 cup sugar divided
- 1 tsp vanilla extract
- 1 tsp pumpkin pie spice
- 1/2 cup powdered sugar
- 1 tsp cinnamon
- 3 tbsp heavy cream
Instructions
- Preheat the oven to 350°F.
- In a small bowl, whisk the egg, pumpkin puree, 1/2 cup sugar, vanilla, and pumpkin pie spice until smooth.1 large egg, 1 cup pumpkin puree, 1 tsp vanilla extract, 1 tsp pumpkin pie spice, 1 cup sugar
- Line a loaf pan with parchment paper. Dip each biscuit dough half in sugar on both sides. Spread a spoonful of pumpkin mixture on one side.1 can (8 count) flaky-layer biscuits
- Place this into the loaf pan, with the biscuit half sideways.
- Repeat the dipping in sugar and a spoonful of the pumpkin mixture for all of the biscuit pieces.
- Bake the pumpkin bread at 350°F for 40-45 minutes.
- Allow the bread to cool most of the way.
- Before serving, whisk together the powdered sugar, cinnamon, and heavy cream.1/2 cup powdered sugar, 1 tsp cinnamon, 3 tbsp heavy cream
- Drizzle cinnamon sugar mixture over top of the pumpkin pull-apart bread & enjoy.
Notes
-
- Use Flaky Biscuits: These give the bread its signature soft, layered texture.
-
- Don’t Skip the Sugar Coating: It adds crunch and balances the pumpkin flavor.
-
- Tilt for Easier Assembly: Slightly angling the loaf pan makes arranging the biscuit halves simpler.
-
- Cool Before Glazing: A mostly cooled loaf ensures the glaze sets without melting into the bread.
Nutrition
Tamara Tsaturyan is the owner and writer of Thriving In Parenting, a website focused on providing simple tips for busy parents — easy and healthy recipes, home decor and organization ideas and all things P A R E N T I N G.
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