Pumpkin Pull-Apart Loaf

Pumpkin Pull-Apart Loaf | A Splash of Love

It’s that time of the year again… Pumpkin flavored everything, which means Fall is here! Pumpkin is one of the many things I enjoy about this season along with the long sleeve weather, the leaves changing, pumpkin patches, and Thanksgiving approaching. 

Pumpkin Pull-Apart Loaf | A Splash of Love

This season, I made a pumpkin pull-apart loaf. It taste almost like a pumpkin pie, but with a biscuit crust. It’s so yummy. The pumpkin flavor is not overpowering; however, every pit of flavor is present: pumpkin and cinnamon. The cinnamon glaze is fantastic. Who am I kidding, this whole dessert is fantastic. Keep an eye out for the next pumpkin treat!


Pumpkin Pull-Apart Loaf
Yields 8
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Total Time
45 min
Total Time
45 min
  1. 3/4 cup pumpkin puree (not pumpkin pie mix)
  2. 1/2 cup granulated sugar, divided
  3. 1 teaspoon vanilla extract
  4. 1 teaspoon pumpkin pie spice Coupons
  5. 1 large egg
  6. 1 can (8 count) Pillsbury Grands Biscuits (homestyle or buttermilk, not flaky)
  7. 1 teaspoon cinnamon
  1. 1/2 cup powdered sugar
  2. 1 teaspoon cinnamon
  3. 3 tablespoons heavy whipping cream or milk
  1. Preheat oven to 350°F. Spray an 8x4 or 9x5 loaf pan with nonstick cooking spray (use the kind with flour for best results).
  2. Stir together the pumpkin puree, 1/4 cup granulated sugar, vanilla, pumpkin pie spice, and egg. Set aside.
  3. Open the can of biscuits and slice each in half horizontally. Stir together remaining 1/4 cup granulated sugar and 1 teaspoon cinnamon in a small bowl. Coat each slice of raw biscuit dough with the cinnamon sugar mixture.
  4. Lay one slice of dough flat. 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 and pumpkin. Place carefully into the pan.
  5. Bake for about 18-24 minutes, or until the top is golden and the center is cooked through. Cool before glazing. Note: the center shouldn't be raw, but will be moist and gooey. If the top starts to brown too fast, cover with foil and reduce oven temperature to 325°F.
  6. To make the glaze: whisk the powdered sugar, cinnamon, and heavy whipping cream until a smooth sauce forms. Drizzle over loaf, pull apart, and serve.
  7. Store loosely covered for up to 2 days.
  1. If you notice that your bread is browning too fast, you can do two things to help it: reduce the oven temperature to 325°F and loosely cover the top of the pan with foil. This will help reduce the browning while the center cooks. Again, the center isn't going to be done like bread, it will be a bit gooey but will not be raw. The pumpkin and the way it's baking makes it stay gooey in the center.
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