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Pumpkin Pie Pull-Apart Bread

Pumpkin Pie Pull-Apart Bread is made with layers of pumpkin pie filling, pecans, biscuit dough, and cream cheese frosting, making this a fall must have.
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 8
Calories 361kcal
Author Sandra

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 homestyle
  • 1 cup chopped pecans
  • 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 9x5 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 25-30 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

Recipe adapted from Crazy for Crust Frosting from A Dash of Sanity

Nutrition

Calories: 361kcal | Carbohydrates: 49g | Protein: 4g | Fat: 17g | Saturated Fat: 3g | Cholesterol: 28mg | Sodium: 300mg | Potassium: 197mg | Fiber: 2g | Sugar: 34g | Vitamin A: 3695IU | Vitamin C: 1.1mg | Calcium: 54mg | Iron: 1.7mg