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
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)
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