There’s something magical about baking in the fall—the way cinnamon fills the kitchen, the sound of leaves crunching outside, and that cozy blanket you suddenly can’t live without. And when I tell you this Pumpkin Pull-Apart Loaf will be your new autumn obsession, I mean it.

Picture this: warm layers of soft biscuit dough, sweet pumpkin filling, and a drizzle of cinnamon glaze that tastes like a hug in dessert form. The best part? It starts with canned biscuits. Yep, we’re keeping things simple and stress-free because, let’s be honest, none of us are trying to win The Great British Bake Off on a Tuesday night.

Whether you’re feeding kids before school, hosting brunch, or just craving something pumpkin-y with your coffee, this loaf checks all the boxes. It’s easy, it’s festive, and it looks way fancier than it actually is (your secret’s safe with me).

Why You’ll Love This Pumpkin Pull-Apart Loaf

Effortless prep: Thanks to a canned biscuits recipe shortcut.
Pumpkin spice bliss: Every bite tastes like fall.
Crowd-pleaser: Perfect as a fall breakfast idea or a sweet snack.
Pull-apart fun: No knives required—just grab, pull, and enjoy.

Ingredients You’ll Need

¾ cup pumpkin puree (not pie mix)
½ cup granulated sugar, divided
1 teaspoon vanilla extract
1 teaspoon pumpkin pie spice
1 large egg
1 can Pillsbury Grands Biscuits (homestyle or buttermilk)
1 teaspoon cinnamon

For the glaze:

½ cup powdered sugar
1 teaspoon cinnamon
3 tablespoons heavy whipping cream (or milk)

Step-by-Step Instructions

Prep your pan. Preheat oven to 350°F. Spray a loaf pan with nonstick spray.
Make pumpkin filling. In a bowl, whisk pumpkin puree, ¼ cup sugar, vanilla, pumpkin pie spice, and egg until smooth.
Slice and coat biscuits. Halve each biscuit horizontally. Mix remaining sugar with cinnamon and coat each biscuit half.
Stack & spread. Spread pumpkin mixture on a biscuit half, layer another on top, and repeat until done.
Bake. Transfer stack to loaf pan. Bake 30–40 minutes until golden, soft, and gooey. Cover with foil if browning too quickly.
Glaze. Whisk powdered sugar, cinnamon, and cream. Drizzle over cooled loaf. Pull apart and enjoy warm.

Tips for Baking Success

Don’t worry if the loaf looks a little messy going into the pan—once baked, that rustic charm is what makes it irresistible.
If you’re short on pumpkin pie spice, mix cinnamon, nutmeg, and cloves for a quick DIY version.
Love extra gooey layers? Double the pumpkin filling for a richer, stickier bite.
Want it less sweet? Cut the sugar in the pumpkin filling by half—the glaze will still give you plenty of sweetness.
Best served warm, but if you’re making it ahead, a quick zap in the microwave revives the soft, gooey texture.

My Personal Pumpkin Loaf Story

This Pumpkin Pull-Apart Loaf became a family favorite totally by accident. A few years back, I was in charge of bringing something “breakfast-y but fun” to a fall family get-together. I had canned biscuits in the fridge, leftover pumpkin puree from pie testing, and a craving for cinnamon sugar. That’s how this loaf was born.

When I pulled it out of the oven, the kids dove in before I could even drizzle the glaze. My nephew called it “pumpkin monkey bread,” and my mom immediately requested I make it for Thanksgiving morning. From that day, it became the tradition. And now? I can’t imagine fall without it.

What to Serve with Pumpkin Pull-Apart Loaf

This loaf shines as a cozy breakfast centerpiece, but it also works beautifully as a sweet snack or dessert. Pair it with:

A hot mug of coffee or spiced chai.
Fresh fruit for a lighter balance.
Scrambled eggs and bacon if you’re serving it as part of a brunch spread.
A scoop of vanilla ice cream for a decadent dessert twist.

It’s one of those dishes that fits right in, whether it’s a lazy Saturday breakfast or the star of your Thanksgiving weekend table.

How to Store Your Pumpkin Pull-Apart Loaf

Room Temp: Store covered on the counter for up to 2 days.
Fridge: For longer freshness, keep it in an airtight container in the fridge for 4–5 days. Reheat slices in the microwave for 10–15 seconds.
Freezer: Yes, you can freeze it! Wrap tightly in foil and freeze up to 2 months. Thaw overnight in the fridge and warm in the oven before serving.

Pro tip: If freezing, don’t glaze it first. Add the glaze after reheating for the freshest taste and texture.

FAQs About Pumpkin Pull-Apart Loaf

Can I use homemade biscuit dough instead of canned?

Absolutely! But if you’re short on time, the canned biscuits recipe shortcut is a lifesaver.

Can I swap the pumpkin puree with sweet potato?

Yes—you’ll get a slightly different flavor, but it’s just as delicious.

Do I need to use heavy cream for the glaze?

Nope, milk works fine! Heavy cream just makes it richer.

Can I make this the night before?

Yes—assemble the loaf, cover tightly, and refrigerate overnight. Bake fresh in the morning.

A Sweet Ending Worth Sharing

If fall had a mascot, I’m pretty sure it would be this Pumpkin Pull-Apart Loaf. It’s cozy, comforting, and just messy enough to feel homemade in the best way. Whether you’re sharing it with family, treating your coworkers, or sneaking a slice in your PJs while binge-watching your favorite show, this loaf delivers pumpkin spice happiness in every bite.

So go ahead—grab that can of biscuits, a spoonful of pumpkin puree, and let your kitchen smell like autumn magic. I promise, once you try it, this loaf will become a tradition in your home too.

Discover more delicious recipes by following me on Facebook and Pinterest.

Easy Pumpkin Pull-Apart Loaf

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Author: Olivia Hartwellen
Total Time: 45 minutes
Yield: 1 loaf (8–10 servings) 1x
Diet: Vegetarian

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Description

Pumpkin Pull-Apart Loaf is a cozy fall breakfast idea made simple with canned biscuits, pumpkin puree, and warm spices. Each layer is coated in cinnamon sugar and pumpkin filling, then baked to golden perfection and drizzled with a sweet cinnamon glaze. Perfect for busy mornings, brunch spreads, or holiday gatherings, this quick recipe delivers all the flavors of autumn with minimal effort.

Ingredients

Scale

For the loaf:

¾ cup pumpkin puree (not pie mix)
½ cup granulated sugar, divided
1 tsp vanilla extract
1 tsp pumpkin pie spice
1 large egg
1 can Pillsbury Grands Biscuits (homestyle or buttermilk)
1 tsp ground cinnamon

For the glaze:

½ cup powdered sugar
1 tsp ground cinnamon
3 tbsp heavy whipping cream (or milk)

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Instructions

Preheat oven to 350°F (175°C). Spray a loaf pan with nonstick spray.
In a bowl, whisk together pumpkin puree, ¼ cup sugar, vanilla, pumpkin pie spice, and egg until smooth.
Halve each biscuit horizontally. Mix remaining ¼ cup sugar with 1 tsp cinnamon and coat biscuit halves.
Spread pumpkin mixture onto one biscuit half, stack with another, and repeat until all are layered.
Place stacked biscuits into loaf pan. Bake 30–40 minutes until golden and cooked through. Cover with foil if browning too fast.
Whisk powdered sugar, cinnamon, and cream (or milk) into a glaze.
Drizzle over cooled loaf and serve warm.

Notes

Don’t worry if the loaf looks messy before baking—rustic is part of its charm.

DIY pumpkin pie spice: mix cinnamon, nutmeg, and cloves.

Double the pumpkin filling for a richer, gooier loaf.

For a less sweet version, reduce sugar in the pumpkin filling.

Best served warm—reheat leftovers in the microwave or oven.

Prep Time: 10 minutes
Cook Time: 35 minutes
Category: Breakfast / Brunch
Method: Baking
Cuisine: American

Easy Pumpkin Pull-Apart Loaf That’s Perfect for Cozy Mornings