Pumpkin Pie Pull-Apart Bread is made with layers of flaky biscuit dough, creamy pumpkin pie filling, crunchy pecans (optional), and sweet cream cheese frosting—making it a fall must-have!
I thought that I had come up with an original idea of doing a delicious Pumpkin Pie Pull-Apart bread, but I soon discovered after a Google search I wasn’t as creative as I thought.
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With a few suggestions from my husband and kids, I added pecans and our favorite cream cheese icing, turning this pull-apart bread into a new fall breakfast favorite. I’ve since updated the recipe to leave out the pecans after discovering I’d become sensitive to them—but if you don’t have any allergies, definitely keep them in! They make it incredibly delicious.
My kids couldn’t wait to dig into this pumpkin pie loaf—and honestly, neither could I.
I love the thin, flaky layers of the biscuits combined with the pumpkin “pie” filling—the textures are just perfect. The crunch of the pecans adds the exact touch it needed. And really, you can never go wrong with cream cheese frosting on anything, right?
The holidays are full of fun, festive comfort foods—but that doesn’t mean they have to be complicated. With just 15 minutes of prep time and about 30 minutes in the oven, this Pumpkin Pie Pull-Apart Bread comes together in under an hour. A delicious twist on classic pumpkin pie—yum!
More pumpkin recipes
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Pumpkin Pie Pull-Apart Bread
Ingredients
- 3/4 cup pumpkin puree
- 1/4 cup brown sugar
- 1 teaspoons pumpkin pie spice
- 1/4 teaspoon cinnamon
- 1 large egg
- 8 Pillsbury Grands Biscuits
- 1 cup chopped pecans optional!
- 1/4 cup white granulated sugar
- 1 teaspoon cinnamon
Cream Cheese Frosting
- 2 ounce cream cheese softened
- 1 tablespoon butter softened
- 1 1/4 cup powdered sugar
- 1 tablespoon milk
- 1/2 teaspoon almond or clear vanilla extract optional
Instructions
- Preheat oven to 350 degrees. Spray an 9×5 loaf pan with cooking spray.
- In a small mixing bowl stir together stir together the pumpkin puree, brown sugar, pumpkin pie spice, 14/ teaspoon cinnamon and egg until combined and smooth. Set aside.
- In a small bowl sift together 1/4 cup white granulated sugar and cinnamon.
- Pull apart the biscuits from the can, there are 8 biscuits, so pulling them apart in half, you will end up with 16 biscuits.
- Coat each biscuit on each side with sugar/cinnamon mixture, by pressing each bsicuit into the mixture.
- Start with one biscuit, coated in sugar and add 1 tablespoon of pumpkin mixture, sprinkle wtih leftover cinnamon and sugar and add pecans. Repeat 3 times, having a stack of 4 biscuits.
- Repeat with remaining biscuits, pumpkin, pecans and sugar mixture.
- You will have 4 stacks of 4 biscuits. Top 3 biscuits with pumpkin and pecans. Leave the 4th stack just ending with a biscuit.
- Place stacks in pan, making sure that each end of the loaf pan has the biscuit up against it, not the pumpkin mixture. Place carefully into the pan.
- Bake for about 30-35 minutes, or until the center is cooked through. If it starts to brown too quickly, just cover with a piece of foil and reduce oven tip to 325 degrees (a great Dorothy tip).
- Make frosting.
- Beat together cream cheese and melted butter until smooth and there are no cream cheese chunks. Add in powder sugar and cream together by beating on medium-high. Add in milk one teaspoon at a time, until you get your desired consistency.
- Drizzle frosting over loaf, you can wait until it is cooled (like pictured) or while it is warm, my kids favorite way. Sprinkle with left over pecans and serve.
Notes
Original recipe photo that included pecans.
