Pumpkin Spice Pull Apart Bread

Name: Pumpkin Spice Pull Apart Bread
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 1 loaf (about 8 servings)
Cuisine: American
Ingredients: 1 can refrigerated biscuit dough; 1 stick butter, melted; 3/4 cup granulated sugar; about 1 tbsp pumpkin pie spice; 1/3 cup pumpkin purée; 2 tbsp brown sugar; 1/2 tsp pumpkin pie spice; 1/2 tsp vanilla extract; 1 tbsp butter, melted

Dessert · American

Credit: dayanabakes

Soft canned-biscuit pull-apart bread coated in pumpkin spice sugar and layered with a quick pumpkin filling.

Added Oct 4, 2026

PrepPrep time

20 min

CookCook time

60 min

ServingsServings

1 loaf (about 8 servings)

Ingredients

1× yields 1 loaf (about 8 servings)

Biscuit coating

1 can refrigerated biscuit dough

1 stick butter, melted

3/4 cup granulated sugar

about 1 tbsp pumpkin pie spice

Pumpkin filling

1/3 cup pumpkin purée

2 tbsp brown sugar

1/2 tsp pumpkin pie spice

1/2 tsp vanilla extract

1 tbsp butter, melted

Notes

Storage: Keep leftovers covered at room temperature for 1 day or refrigerate for up to 3 days. Rewarm gently before serving. Variation: A Bundt pan can be used instead of a loaf pan; start checking for doneness a little earlier if you do. Serving tip: Best served warm so the pumpkin filling stays soft and fragrant.

Preparation

Preheat the oven to 350°F and grease a loaf pan or similar baking dish.

Cut the biscuit dough into bite-size pieces.

In a bowl, mix , , and . Add the biscuit pieces and toss until evenly coated.

In a separate bowl, stir together , , , , and until smooth.

Layer half of the coated biscuit pieces in the prepared pan, spoon half of the pumpkin filling over the top, then repeat with the remaining biscuit pieces and filling.

Bake for about 1 hour, until the bread is deep golden brown and cooked through. If the top browns too quickly, loosely cover it with foil near the end.

Let cool for 10 to 15 minutes before pulling apart and serving warm.