Pumpkin Pull-Apart Bread: The Easy Fall Dessert That’ll Steal the Show

There’s something magical about fall—the crisp air, cozy sweaters, and yes, the smell of pumpkin spice wafting from the kitchen. If you’re short on time but still want a dessert that wows, this pumpkin pull-apart bread is about to become your new go-to. Using flaky canned biscuits and a simple cream cheese glaze, it turns ordinary pantry staples into something that tastes like a bakery masterpiece. It’s sweet, spiced, soft, and tear-apart-able (that’s a word now), perfect for sharing… or not. No judgment.

Why You’ll Love This Pumpkin Pull-Apart Bread

• Effortless elegance: This is a canned biscuits recipe turned gourmet.

• Fall dessert goals: Pumpkin, spice, and everything nice—baked into every layer.

• Crowd-pleasing: Whether it’s brunch, dessert, or a coffee break treat, it disappears fast.

• Frosted to perfection: That cream cheese glaze? Chef’s kiss.

Ingredients

For the bread:

• 1 large egg

• 1 cup pumpkin purée

• 1 cup sugar (divided)

• 1 tsp vanilla extract

• 1 tsp pumpkin pie spice

• 1 tube Pillsbury Grands Flaky Layers Biscuits (16.3 oz)

For the cream cheese glaze:

• 4 oz cream cheese (room temp)

• ½ cup powdered sugar

• 2–3 tbsp milk (adjust for consistency)

How to Make This Easy Pumpkin Dessert

1. Preheat + Prep: Heat oven to 350°F (175°C) and grease your loaf pan well. You’ll need that nonstick magic.

2. Mix the pumpkin filling: In a bowl, beat the egg. Add pumpkin purée, ½ cup sugar, and vanilla. Stir until smooth.

3. Make the sweet coating: In a second bowl, stir together the remaining ½ cup sugar and pumpkin pie spice.

4. Divide & conquer: Split each biscuit horizontally—think thinner, more layer-y magic.

5. Coat & stack: Dip each biscuit half in the sugar-spice mix. Spread a spoonful of pumpkin mixture over each piece. Stack them up, then gently place in the pan like a delicious Jenga tower.

6. Bake to golden perfection: Bake for 40–45 minutes until golden brown on top and cooked through the center.

7. Cool it down: Let it cool completely—this is key before glazing.

8. Glaze it up: Beat cream cheese and powdered sugar until smooth, then add milk until it drizzles. Generously drizzle over the bread. Pause to admire your masterpiece.

Helpful Tips for the Best Pumpkin Pull-Apart Bread

• Use a serrated knife to separate biscuits if they’re sticky—it helps keep things neat.

• Stack loosely, not tightly. You want it to pull apart, not glue together.

• If the top browns too fast, tent with foil for the last 10 minutes.

• Don’t skip the cooling step! Glazing too early means a melty mess (unless you’re into that).

• For an extra decadent twist, add chopped pecans or a sprinkle of brown sugar between layers.

A Slice of My Story

This bread started as a “what’s in the fridge” experiment and became a family favorite overnight. My daughter calls it “pumpkin lasagna,” and honestly, she’s not wrong—layered, creamy, sweet, and impossible to resist. It’s become our Saturday morning ritual in the fall. Paired with fuzzy socks and hot coffee? You’ve got a moment of pure peace—even if the kids are climbing the walls five minutes later.

What to Serve with Pumpkin Pull-Apart Bread

This bread is a showstopper all by itself, but if you’re feeling extra (and who isn’t this time of year?), serve it with:

• A warm chai latte or spiced coffee

• Whipped cream on the side for dipping

• Fresh fruit or a cinnamon-spiced fruit salad

• A scoop of vanilla bean ice cream if you’re going dessert mode

Hosting brunch? Serve it with scrambled eggs and bacon for that sweet-and-savory contrast.

How to Store (and Sneak Leftovers Later)

• Room temp: Store leftovers in an airtight container for up to 2 days.

• Fridge: It’ll keep 4–5 days—but bring it to room temp or give it a 10-second microwave zap before eating.

• Freeze: Wrap individual slices and freeze for up to a month. Reheat gently and glaze fresh if desired.
  P.S. It’s just as delicious cold, eaten straight from the fridge. Midnight snackers, you’re not alone.

FAQs

Can I use homemade biscuit dough?

Yes! But the Pillsbury Grands Flaky Layers save you time and have the perfect pull-apart texture.

Is it too sweet for breakfast?

Not at all—especially with coffee or tea. It’s got enough pumpkin to pass the breakfast test.

Can I add nuts or chocolate chips?

Absolutely! Chopped pecans or mini chocolate chips layered in would be amazing.

Do I have to use cream cheese glaze?

Nope! Try a vanilla glaze or even a dusting of powdered sugar if you’re short on time. But trust me—the cream cheese is worth the 3-minute effort.

Pumpkin Pull-Apart Bread: A Fall Classic Made Simple

If autumn had a flavor, this pumpkin pull-apart bread would be it. With warm spices, gooey layers, and a sweet cream cheese drizzle, it’s everything you want in an easy pumpkin dessert. Whether you’re serving it at brunch, bringing it to a potluck, or sneaking bites straight from the pan (been there), it’s the kind of treat that brings smiles with every tear-apart bite.

So the next time you crave fall flavor but not a full-blown baking marathon, this recipe has your back—flaky layers and all.

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

Pumpkin Pull-Apart Bread

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• Author: Olivia Hartwellen
• Total Time: 55–60 minutes
• Yield: 1 loaf (about 8–10 servings) 1x
• Diet: Vegetarian

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Description

Pumpkin Pull-Apart Bread is an easy fall dessert made with canned biscuits, a sweet pumpkin filling, and a rich cream cheese glaze. Soft, spiced, and layered, this pull-apart treat is perfect for brunch, coffee breaks, or holiday gatherings.

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Ingredients

Scale 1x2x3x

For the bread:

• 1 large egg

• 1 cup pumpkin purée

• 1 cup sugar (divided)

• 1 tsp vanilla extract

• 1 tsp pumpkin pie spice

• 1 tube Pillsbury Grands Flaky Layers Biscuits (16.3 oz)

For the cream cheese glaze:

• 4 oz cream cheese (room temperature)

• ½ cup powdered sugar

• 2–3 tbsp milk (adjust for consistency)

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Instructions

• Preheat oven to 350°F (175°C). Grease a loaf pan well.

• In a bowl, beat the egg. Add pumpkin purée, ½ cup sugar, and vanilla. Stir until smooth.

• In another bowl, mix the remaining ½ cup sugar with pumpkin pie spice.

• Split each biscuit horizontally for thinner layers.

• Dip biscuit halves in the sugar-spice mix, then spread pumpkin mixture over each. Stack loosely and place in loaf pan.

• Bake 40–45 minutes until golden brown and center is cooked through. If top browns too quickly, tent with foil for the last 10 minutes.

• Let bread cool completely before glazing.

• For glaze: Beat cream cheese and powdered sugar until smooth. Add milk gradually until it reaches drizzle consistency. Drizzle generously over cooled bread.

Notes

Stack biscuits loosely to keep the bread pull-apart friendly.

Cool fully before glazing, otherwise the glaze will melt.

Tent with foil if the bread browns too quickly.

Add chopped pecans, chocolate chips, or brown sugar between layers for extra flavor.

Store at room temperature for 2 days, in the fridge for 4–5 days, or freeze up to 1 month.

• Prep Time: 15 minutes
• Cook Time: 40–45 minutes
• Category: Desserts
• Method: Baking
• Cuisine: American