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This super simple pumpkin pull apart bread is a 10-minute prep fall breakfast treat. Refrigerated biscuit dough is smothered in a buttery brown sugar and pumpkin mixture and then baked to perfection. Topped with a maple cinnamon icing glaze and perfect served warm on a cold day. Easy enough for any weekend but feels fancy enough for a holiday brunch as well!
Why you’ll love this family favorite recipe!
Refrigerated biscuit dough can do some amazing things, but this gooey, warm and cozy pumpkin pull apart bread may be my all time favorite. This cozy breakfast recipe that feels close to a cinnamon roll, but much easier to make, has all the fall flavor of pumpkin we love!
This one is on our list for Thanksgiving breakfast for sure, but it will be a fall recipe that we will enjoy many times over before that!
This pumpkin pull apart bread:
- takes only about 10 minutes to prep
- bakes into these gooey, pumpkin spiced layers that are pillowy soft in the center–comfort food at it’s finest
- can be part of a holiday brunch or breakfast spread, but is also easy enough for a slow Saturday morning treat
- includes real pumpkin, not just pumpkin spice!
For more cozy brunch recipes, try these as well: Buttermilk Cinnamon Rolls, Apple Cinnamon Biscuit Bake, Cinnamon Streusel Pumpkin Coffee Cake, Pumpkin Ricotta Pancakes, or this Cinnamon Roll Baked French Toast!
Ingredient Notes
- I prefer the refrigerated biscuits that are NOT the flaky layers in this pull apart bread recipe. They will flake apart more while baking so the Pilsbury Buttermilk Grands are what we use most often. If you want to make this with a homemade biscuit, you are welcome to try, baking time will vary.
- Salted or unsalted butter will work, but we typically use unsalted and add a pinch of sea salt to the pumpkin mixture.
- Grab canned pumpkin versus canned pumpkin pie filling so your mixture is not overly sweet and spiced.
Ways To Vary This Recipe
- vary the icing: you are welcome to add a cream cheese icing like in this Cinnamon Roll Baked French Toast, or add or top with a brown sugar icing like in this Apple Cinnamon Biscuit Bake.
- vary the spices: you can use all pumpkin spice, or make your own spice combo with nutmeg, cinnamon, allspice, cloves, etc.
Step-By-Step Instructions
Step 1: In a shallow dish or bowl, whisk melted butter and brown sugar until smooth. Add in the spices, vanilla, pumpkin and salt.
Step 2: Whisk the mixture until smooth.
Step 3: Line an 8×4 inch loaf pan with parchment. Take each biscuit and split in half to make two thinner rounds. Press it gently to make is just a tad to even it out and make it slightly larger. Then place each biscuit into the pumpkin mixture and coat all sides making sure not to overly drench the pieces. Use a spatula if preferred to spread it evenly over.
Step 4: Lay the pieces on top of each other in the loaf pan—I like to prop the pan up vertical so that the biscuits don’t fall all over the place. Continue until all of the biscuits are used up.
Step 5: Bake for 35-45 minutes or until the tops are crispy and golden brown and the biscuits in the center reach at least 177°F (especially in the very center of the loaf).
Step 6: Cool slightly and then whisk the drizzle ingredients together and spoon over top. Enjoy warm!
Recipe Tips
Use an instant read thermometer to check the internal temperature of the center of the loaf. It can be hard to tell if the center is cooked enough, but if the biscuit dough reaches 177°F it is safe to eat.
If the top of your pumpkin loaf looks too brown too quickly, loosely tent a piece of foil over top to keep it from burning.
Storage
This recipe is best eaten fresh, but it can still be stored and reheated! Refrigerate in an airtight container for about 3-4 days. Reheat in the oven for about 10-15 minutes at 350°F or air frying it for a few minutes gets the edges super crispy.
Once completely cooled, you can wrap it in foil and freeze for up to 3 months.
More Cozy Breakfast Recipes
Fall Recipes
Pumpkin Chip Banana Bread
Breakfast
Pumpkin French Toast Casserole
Christmas
Cinnamon Crescent Roll Wreath
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Pumpkin Pull Apart Loaf with Maple Cinnamon Glaze
Ingredients
For the bread:
- 1 can grands biscuits, not the flaky layers, we prefer buttermilk
- 1 cup brown sugar
- ½ cup melted butter
- 1 – 1½ tsp cinnamon
- 1 – 1 ½ pumpkin spice
- ½ cup pumpkin purée
- pinch of salt
- 1 tsp vanilla extract
Cinnamon maple glaze
- 1 cup powdered sugar
- ½ tsp cinnamon
- ¼ tsp maple extract, optional, vanilla extract if you don’t have any
- 3-4 Tbsp cream or milk
Instructions
- Preheat oven to 350°F
- In a shallow dish, whisk together the melted butter and brown sugar until smooth. Add in the spices, vanilla, pumpkin and salt and whisk until smooth.
- Line an 8×4 inch loaf pan with parchment. Take each biscuit and split in half so you have two thinner rounds. Press it gently to make is just a touch bigger, but not much because it becomes too flimsy. It will literally add like ¼- ½ of a cm to the overall size but doing it helps even things out a bit.
- Take each biscuit and dip it in the pumpkin mixture and coat all sides. You don’t want to overly drench the pieces. You can also use a spatula to spread it evenly over.
- Lay the pieces on top of each other in the loaf pan—you can prop the pan up vertical to make this easy. Continue until all of the biscuits are used up.
- Place in the oven and bake for 35-45 minutes or until the tops are very golden brown and the biscuits in the center reach at least 177°F (especially in the very center of the loaf).
- Allow to cool slightly and then whisk the drizzle ingredients together and drizzle over top. Serve nice and warm!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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