If you're a fan of cozy fall mornings, then this pumpkin pull-apart loaf is going to be your new favorite go-to recipe! Imagine soft, flaky layers of warm biscuit dough, swirled with pumpkin spice, and topped with a rich cinnamon glaze. It’s basically the best of both worlds—like a mash-up of pumpkin pie and a gooey cinnamon roll!
And the best part? This recipe is super easy to make thanks to a secret weapon: store-bought Pillsbury Grands Biscuits!
Why You'll Love this Recipe
- Easy to Make: Using canned biscuits saves tons of time, so you can whip up this delicious treat in no time!
- Pumpkin Goodness: The pumpkin puree combined with cinnamon and pumpkin pie spice brings all the cozy fall flavors to life.
- Fun to Eat: This pull-apart loaf is exactly what it sounds like—everyone gets to pull off soft, gooey pieces of pumpkin goodness. No knife needed!
- Perfect for Fall Gatherings: Whether it's for a weekend brunch, family gathering, or a fun dessert, this loaf is sure to impress.
What is Pull-Apart Bread?
Pull-apart bread (also known as monkey bread or tear-and-share bread) is a type of bread where individual pieces, usually dough balls, layers, or strips, are stacked or bundled together in a loaf pan or bundt pan. The pieces are typically coated in a flavorful mix like cinnamon and sugar, cheese, garlic butter, or other toppings.
Pumpkin Pull-Apart Loaf Ingredients
- Pillsbury Grands Biscuits: These flaky, buttery biscuits are the base of the loaf and make this recipe super quick and easy.
- Pumpkin Puree: Make sure to use 100% pure pumpkin (not pumpkin pie filling) for that classic fall flavor.
- Pumpkin Pie Spice: A mix of cinnamon, nutmeg, ginger, and cloves that takes the pumpkin flavor to the next level.
- Sugar & Cinnamon: Creates a sweet, spicy coating that caramelizes as the loaf bakes.
- Egg: Helps bind the ingredients together and gives the loaf a little extra richness.
- Cinnamon Glaze: The final touch! This glaze adds the perfect sweetness to the already delicious loaf.
How to Make Pumpkin Pull-Apart Loaf
1. Preheat the Oven: Preheat your oven to 350°F (175°C) and grease a loaf pan.
2. Prepare the Pumpkin Mixture: In a bowl, mix together the pumpkin puree, 1/2 cup of granulated sugar, vanilla extract, 1 tablespoon of cinnamon, pumpkin pie spice, and a pinch of salt. Then, crack in the egg and stir until smooth.
3. Prep the Biscuits: Separate each of the Pillsbury Grands Biscuits and cut them in half horizontally to create two thin layers. This will give you 16 biscuit pieces.
4. Coat the Biscuits: In another bowl, combine the remaining 1/2 cup sugar and 1 tablespoon of cinnamon. Take each biscuit piece, dip it into the sugar mixture, then spread a thin layer of the pumpkin mixture on one side. Stack them vertically, pumpkin-side up, one by one.
5. Assemble the Loaf: Once you’ve coated all the biscuit pieces, stack them into your prepared loaf pan. Don’t worry if it looks messy—it will all come together perfectly as it bakes!
6. Bake: Place the loaf in the preheated oven and bake for 30-35 minutes, or until the top is golden brown and the biscuits are fully cooked through.
7. Make the Cinnamon Glaze: While the loaf is baking, whisk together the powdered sugar, heavy whipping cream, and cinnamon. Adjust the thickness by adding more cream or powdered sugar if needed.
8. Glaze & Serve: Once the loaf is done baking, let it cool for about 10 minutes before drizzling the cinnamon glaze on top. Pull apart the layers and enjoy warm!
FAQS
Can I use homemade biscuit dough instead of canned biscuits?
Absolutely! If you prefer to make your own biscuit dough, feel free to substitute it in this recipe. Just be sure to adjust the baking time as needed.
How do I store leftover pull-apart loaf?
Store any leftovers in an airtight container at room temperature for up to 2 days. If you want to keep it longer, you can refrigerate it for up to 4 days. Just reheat before serving!
Can I make this ahead of time?
Yes! You can assemble the loaf ahead of time and keep it covered in the fridge for a few hours before baking. Just bring it to room temperature before popping it in the oven.
If you make this Pumpkin Pull-Apart Loaf, I would really appreciate a comment and rating down below, under the recipe card. Don’t forget to take a picture and tag me over on Instagram, Tik Tok, or Pinterest. For more ideas, check out my Fall Recipes page.
Pumpkin Pull-Apart Loaf
Ingredients
- 8 count Pillsbury Grands Biscuits
- 3/4 cup pumpkin puree
- 1 cup granulated sugar (divided)
- 1 tsp vanilla extract
- 2 tbsp cinnamon , divided
- 1 tsp pumpkin pie spice
- 1 egg
- pinch of salt
Glaze
- 1/2 cup powdered sugar
- 3 tbsp heavy whipping cream
- 1 tsp cinnamon
Instructions
- Preheat your oven to 350°F (175°C) and grease a loaf pan.
- In a bowl, mix together the pumpkin puree, 1/2 cup of granulated sugar, vanilla extract, 1 tablespoon of cinnamon, pumpkin pie spice, and a pinch of salt. Then, crack in the egg and stir until smooth.
- Separate each of the Pillsbury Grands Biscuits and cut them in half horizontally to create two thin layers. This will give you 16 biscuit pieces.
- In another bowl, combine the remaining 1/2 cup sugar and 1 tablespoon of cinnamon. Take each biscuit piece, dip it into the sugar mixture, then spread a thin layer of the pumpkin mixture on one side. Stack them vertically, pumpkin-side up, one by one.
- Once you’ve coated all the biscuit pieces, stack them into your prepared loaf pan. Don’t worry if it looks messy—it will all come together perfectly as it bakes!
- Place the loaf in the preheated oven and bake for 30-35 minutes, or until the top is golden brown and the biscuits are fully cooked through.
- While the loaf is baking, whisk together the powdered sugar, heavy whipping cream, and cinnamon. Adjust the thickness by adding more cream or powdered sugar if needed.
- Once the loaf is done baking, let it cool for about 10 minutes before drizzling the cinnamon glaze on top. Pull apart the layers and enjoy warm!
