This easy Pumpkin Spice Pull Apart Bread is a sinfully good fall breakfast or dessert treat! Every layer is full of soft, gooey goodness and tastes just like a cinnamon roll (made MUCH simpler). Try it this weekend!
As far as pumpkin pie goes, I live in a house divided. I’m more take-it-or-leave-it, whereas my husband is more the take-your-slice-too type. He loves it! However, one meal of the day we’re definitely not divided on is breakfast. I look forward to our lazy Saturday mornings whipping up eggs and sizzling bacon. Buttery toast and coffee on the side. Every once in a while, though (especially when we have company), I like to switch out our routine breakfast for something more special.
And, if you love pumpkin, this is the mother of all special breakfasts! Or dessert. Or both. I won’t tell.
True be told, this is one of the best breakfast/dessert/anytime sweets I’ve made this season, only seconded by my phenomenal Apple Pie Pull Apart Bread. Every layer is rich and doughy, with a soft pumpkin-spiced center and slightly crisp edges. Drizzled with a 3-ingredient vanilla glaze, a slice of this is pretty close to heaven on a plate.
It’s a cinch to make, too! Just grab a can of refrigerated biscuits and halve each biscuit. Spoon pumpkin pie filling, butter and cinnamon-sugar over top of each biscuit, and stack up a few at a time. Take care to use pumpkin pie filling, not pumpkin puree – the pie filling has just the right balance of spicy sweetness. Layer the stacks in a loaf pan, and you’re done! Bake until the edges are crisp and your home smells amazing. Drizzle with the glaze while it’s still warm from the oven. Then try not to devour it all.
Looking for a pumpkin treat from scratch? Try my Pumpkin Cinnamon Rolls, too!
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Pumpkin Spice Pull Apart Bread with Vanilla Glaze
Yield: Makes 1 loaf (serves 6-8)
Ingredients:
For Pumpkin Spice Pull Apart Bread:
Nonstick cooking spray
1/3 cup granulated sugar
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
3/4 cup canned pumpkin pie mix (not plain pumpkin)
2 Tablespoons butter, melted
1 (16 oz.) tube Pillsbury Grands Flaky Layers Biscuits
For Vanilla Glaze:
1 cup powdered sugar
1 Tablespoon milk, any kind
1/4 teaspoon vanilla extract
Directions:
For Pumpkin Spice Pull Apart Bread:
Preheat oven to 350 degrees F. Line a loaf pan with parchment paper and spray lightly with nonstick cooking spray. Mix sugar, cinnamon and nutmeg in a shallow dish and set aside.
Remove biscuits from tube and slice each in half, creating 16 rounds. Spread pumpkin pie mix on top of each round. Top each with melted butter and sprinkle with the cinnamon-sugar mixture. Stack biscuits in 4 piles of 4 biscuits each. Place stacks on their sides in a row in prepared pan, making sure sides without filling are on both ends, touching pan. Bake for 35-40 minutes, or until bread is fully baked throughout.
For Vanilla Glaze:
Mix all ingredients in a medium bowl and drizzle over warm bread.
TIP
If your bread is browning too quickly, loosely tent with aluminum foil.
Adapted from Pillsbury
This is pretty, delicious looking and so fun! I adore this recipe. Especially that glaze drizzled on top!
oh my goodness. . I just saw this beautiful thing on Twitter and had to come over for a visit!!! I LOVE pull apart bread. . I mean, LOVE it . . love that you used Pillsbury Grands Flaky Layers Biscuits!!! I have some at home!!! Making this!!! Pinned and love!
This is just perfect!!!
This looks great and easy too! I was wondering whether this would have to be refrigerated after? I am looking for an easy baked item that I can make a number of as gifts and this might fit the bill along with the apple pull-apart bread. But it needs to not have to be refrigerated, since they would be given as gifts. I just want something different then a cookie tray etc. Thanks for another great recipe!
Georgia — November 7th, 2014 @ 10:51 am
Hi Jennifer – It depends if you’re shipping the bread. If shipping, yes, I would find a way of sending it refrigerated. Once baked, it is best refrigerated before gifting. However, it can last if stored 1-2 days at room temperature.
Holy smoke :D This looks delicious :D Perfect for the weekends when you have some extra time in your hands in the morning :D I hope you have a great weekend Georgia :D x
What a yummy yummy bread? More like a dessert as far as I am concerned.
Fun recipe!
Wouldn’t it be nice to wake up on Saturday morning (like it is right now) and have this bread sitting in the kitchen waiting for me. It looks SO good.
mmmmm looks yummy!!!!!!!!!!!!!!!! Anything covered in glaze gets my vote!
I love these easy but entirely gorgeous recipes! So perfect for a holiday brunch.
This bread looks just amazing, Georgia!
I love this Pumpkin Spice Pull Apart Bread with Vanilla Glaze. Thanks for sharing this Recipe. I will make this for my family. My wife will love to taste this yummy bread. It’s good for family together during snacks time.
I love recipes like this that use help from the store… I have grands biscuits in my fridge as I type. These are happening. :)
Oh YUM. I love pumpkin pie AND pull-apart breads so this is right up my alley!
Saw it. Salivated. Made it. Ate it.
Delish!
Look delicious, nice photos.I like it.
Good recipe.
Planning to make this for Thanksgiving morning. Think it would taste ok if I made it the night before? thanks!
Georgia — November 11th, 2014 @ 2:11 pm
Sure!
can i use regular bread
Georgia — November 15th, 2014 @ 10:56 am
No, sorry, you must use some type of refrigerated dough otherwise already-baked bread will dry out and could burn.
We have a holiday party tomorrow at work, and I am planning to bring this.
Why is the parchment paper needed?
Georgia — September 8th, 2015 @ 8:22 am
Definitely use parchment. Makes it easy to pull out of the pan!
I’ll try this one for our breakfast! Great post!
Looks so delicious but I’m a little confused on one question from the prep. Are you stretching the halved biscuit dough? It appears to be, but you didn’t say so, otherwise how can the pre-baked picture of dough fill a baking pan? Is it a smaller than bread size pan? Thanks for your help in advance.
Georgia — October 17th, 2015 @ 6:06 pm
The biscuit dough is as it appears in the prep picture, where you can see it is not stretched much at all. The pan is a standard loaf-size pan.
Going to try this for breakfast this weekend. Thanks Georgia
The vanilla glaze really adds to the flavor. The photos look beautiful by the way. What kind of camera did you use for the photos?
Georgia — December 19th, 2016 @ 3:51 pm
Canon 6D. It’s all on my About page. :)
mmmm amazing!