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.
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 temperature)
½ cup powdered sugar
2–3 tbsp milk (adjust for consistency)
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