Pumpkin Pull Apart Bread

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This Pumpkin Pull Apart Bread is a fun fall treat with soft, flaky layers, warm pumpkin spice, and sweet glaze—made easy with a simple shortcut!

Prep Time15

Cook Time45

Cooling Time1

Total Time2

Course: Bread, Dessert

Cuisine: American

Servings:

Calories: 321kcal

Author: Julie Evink

Equipment

Ingredients

Pull Apart Bread

1 large egg
1 cup pure pumpkin
½ cup granulated sugar divided
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1 teaspoon pumpkin pie spice
16.3 ounces Pillsbury Grands Biscuits (homestyle or buttermilk)

Cream Cheese Glaze

2 ounces cream cheese room temperature
¼ cup powdered sugar
2 Tablespoons milk

Instructions

Preheat the oven to 350 degrees Fahrenheit. Spray a loaf pan with nonstick cooking spray.
In a medium sized mixing bowl beat the egg, pumpkin puree, ¼ cup sugar, and vanilla extract.
In a separate bowl mix the remaining ½ cup sugar, cinnamon, and pumpkin pie spice.
Cut the biscuits in half lengthwise and coat all sides with the sugar mixture.
Spread the pumpkin mixture on each slice of the biscuits and stack in the bread pan carefully.
Bake in the preheated oven 350 degrees Fahrenheit for 40-45 minutes or until golden brown. Allow bread to cool completely.
Mix the cream cheese and powdered sugar with a hand mixer until smooth. Add two tablespoons of milk and mix again. Using a spoon, drizzle the icing over the pumpkin bread.

Notes

Fridge: Store pumpkin pull apart bread in an airtight container for about 4 days.

Freezer: Wrap cooled pumpkin loaf tightly in plastic wrap before storing in an airtight container. You can store with the glaze on, or add it after thawing overnight in the fridge before serving.

Nutrition