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.
Check out more pumpkin recipes on the blog: