Pumpkin Pull-Apart Bread is a simple but impressive dessert that is made with canned biscuits, pumpkin pie filling and a cream cheese glaze.
PUMPKIN PULL-APART BREAD
This is one of those fun and simple fall recipes. I have mentioned this before, but if you are new here, I am not a great baker. It is definitely not my strong suit. I am horrible at cake decorating. And if any dessert has too many steps, I will mess up somewhere! I think it mainly has to do with my patience. I pretty much have none. Ha! And baking requires patience and skills.
VIDEO INCLUDED BELOW:
So, I love recipes like this. I can make a super yummy dessert that is so easy to make. It looks like I spent an hour making it! The flavors in this really transform the taste of the biscuits. Don’t have pumpkin spice? Be sure to check out my homemade recipe for Pumpkin Pie Spice HERE. It’s simple to make and you’ll have enough to last you for the whole fall season!
WHAT YOU’LL NEED:
for the bread:
egg
pure pumpkin puree
sugar
vanilla extract
PUMPKIN PIE SPICE
Pillsbury Grands Flaky Layers Biscuits
For the cream cheese glaze:
cream cheese
powdered sugar
milk
HOW TO MAKE EASY PUMPKIN PULL-APART BREAD:
Preheat oven to 350 degrees. Spray loaf baking dish with nonstick cooking spray (on bottom and sides). In a bowl beat the egg and add the pumpkin puree, 1/2 cup sugar, and vanilla extract. 
In a separate bowl mix the remaining sugar and pumpkin pie spice. 
Separate the biscuits in half lengthwise
Coat each slice with the sugar mixture (coating all sides.)
Spread the pumpkin mixture on each slice of the biscuits.
Then, stack pieces in the bread pan carefully.
Bake in the oven for 20 minutes or until golden brown. Allow bread to cool completely.
Once bread is cool, make the glaze. Mix the cream cheese and powdered sugar with a hand mixer until smooth. Add two tablespoons of milk and mix again. If too thick, add milk a little at a time until you can drizzle the glaze. 
Using a spoon, drizzle the icing over the pumpkin bread.
Originally published: October 2017
Updated & republished: November 2019
PUMPKIN PULL-APART BREAD
Pumpkin Pull-Apart Bread is a simple but impressive dessert that is made with canned biscuits, pumpkin pie filling and a cream cheese glaze.
For the bread:
- 1 large egg
- 1 cup pure pumpkin puree
- 1 cup sugar, (divided use)
- 1 tsp vanilla extract
- 1 tsp pumpkin pie spice
- 1 (16.3 oz) tube Pillsbury Grands Flaky Layers Biscuits
For the cream cheese glaze:
- 4 oz (1/2 block) cream cheese, room temperature
- 1/2 cup powdered sugar
- 2-3 tablespoons milk
- Preheat oven to 350 degrees. Spray loaf baking dish with nonstick cooking spray (on bottom and sides).
- In a bowl beat the egg and add the pumpkin puree, 1/2 cup sugar, and vanilla extract.
- In a separate bowl mix the remaining sugar and pumpkin pie spice.
-
Separate the biscuits in half (lengthwise) and coat with the sugar mixture (coating all sides).
- Spread the pumpkin mixture on each slice of the biscuits and stack in the bread pad carefully.
- Bake in the oven for 20 minutes or until golden brown. Allow bread to cool completely.
- Once bread is cool, make the glaze. Mix the cream cheese and powdered sugar with a hand mixer until smooth. Add two tablespoons of milk and mix again. If too thick, add milk a little at a time until you can drizzle the glaze. Using a spoon, drizzle the icing over the pumpkin bread.
CRAVING MORE RECIPES? GIVE THESE A TRY!
HOMEMADE PUMPKIN PIE SPICE
CINNAMON APPLE PULL-APART BREAD
BLUEBERRY PULL-APART BREAD
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