Easy pumpkin spice pull-apart bread with cinnamon vanilla glaze is an easy treat that can get the kids in the kitchen to help. Serve for breakfast or dessert.
This recipe is sponsored by Dixie Crystals and Eggland’s Best Eggs. All opinions are my own. Thank you for supporting the brands that make Family Around the Table possible.
When I made this for breakfast, my boys kind of wondered what it was. When I showed them it pulled apart it was a borderline feeding frenzy! This pull-apart bread is full of warm fall spices from the combination that is pumpkin pie spice.
While this recipe can be a bit time consuming, it does start with refrigerated biscuits. The time consuming part is slicing the biscuits. When you slice the biscuits they may become a bit distorted and no longer look round. It’s OK, this is not a perfect loaf. It should look rustic.
If you have kids or family members around, get them in on the fun with an assembly line. Put each person on a task to put it together. Who doesn’t love getting messy with cinnamon sugar?!
Top biscuits with the warm spiced pumpkin mixture and stack them. They may begin to slide a bit but just stack them back up. It’s a messy job but it will be worth it. You’ll see!
They look all nice and neat here but they will begin to slide, trust me. Again it’s OK. It’s a bit tricky getting it into the pan and you may want to do this in sections. I don’t recommend stacking them in the pan because all the yummy pumpkin mixture will slide off. When you get to this point, have the pan prepared and close to you. Then put half of the biscuits in then the other half. Time for the oven.
When you pull it from the oven you may think the center isn’t baked. If you bake it for the suggested time or a bit longer, it will be done. Don’t remove it early. The center is supposed to be ooey gooey and good. Glaze while warm.
I served the loaf on a large plate and let everyone dig it. Why? Because it’s fun to pull it apart! Kids of all ages will enjoy that task and there may even be a friendly tug-o-war over the last bit.
While I served this for breakfast, it would made a wonderful dessert too. It’s perfect with coffee, tea or milk.
- ¾ cup pumpkin puree
- ½ cup granulated sugar, I used Dixie Crystals
- 1 teaspoons pure vanilla bean extract
- 1 teaspoon pumpkin pie spice
- 1 large egg, I used Eggland's Best Eggs
- 1 can (8 ounce) refrigerated biscuits, homestyle or buttermilk
- 1 teaspoon ground cinnamon
- ¼ cup granulated sugar, I used Dixie Crystals
- ½ cup confectioners' sugar, I used Dixie Crystals
- 1 teaspoon ground cinnamon
- 1 teaspoon pure vanilla bean paste
- 3 tablespoons heavy whipping cream
- Preheat oven to 350°F. Spray an 8 ½ x 4 ½-inch loaf pan with nonstick cooking spray with flour. Set aside.
- Stir together the pumpkin puree, ¼ cup granulated sugar, vanilla bean paste, pumpkin pie spice, and egg. Set aside.
- Stir together remaining ¼ cup granulated sugar and 1 teaspoon cinnamon in a small bowl.
- Open the can of biscuits and slice each in half horizontally, reshaping them into ovals or circles of about the same size. Coat each slice of biscuit dough with the cinnamon sugar mixture.
- Lay one slice of dough flat on a cutting board. Spread some pumpkin mixture on top, then place another biscuit piece on top. Add more pumpkin mixture and continue stacking, spreading, and layering until you’re out of biscuits. You may have a bit of pumpkin mixture leftover.
- Carefully place into the pan. It could be messy.
- Bake for about 32 - 40 minutes, or until the top is golden and the center is cooked through.
- Cool slightly before before removing from pan and glazing.
- To make the glaze: Whisk the powdered sugar, cinnamon, heavy whipping cream and vanilla bean paste until smooth. Drizzle over loaf.
- To serve: Using your fingers or a fork, pull apart.
Check out more pumpkin recipes on the blog: