Pumpkin Spice Pull-Apart Bread (Easy, Festive, and Delicious!)

This Pumpkin Spice Pull-Apart Bread is the perfect fall treat! It’s a fun and easy-to-make bread that combines the warm, comforting flavors of pumpkin spice with the buttery, flaky goodness of refrigerated biscuits. I love how this recipe is both simple to assemble and incredibly delicious. It’s perfect for breakfast, brunch, a snack, or dessert, and it’s sure to be a hit with everyone who tries it. Get ready for a bread that’s both festive and flavorful!

Why You’ll Love This Pumpkin Spice Pull-Apart Bread

• Easy to Make: This recipe uses refrigerated biscuit dough, making it a quick and easy treat to prepare.
• Pumpkin Spice Flavor: Packed with pumpkin pie mix and pumpkin pie spice, this bread is bursting with fall flavors.
• Fun and Festive: The pull-apart format makes this bread fun to eat and perfect for sharing.
• Versatile: Enjoy it for breakfast, brunch, a snack, or dessert.
• Delicious Glaze: The simple powdered sugar glaze adds extra sweetness and flavor.

Ingredients for Pumpkin Spice Pull-Apart Bread

Here’s what you’ll need to make this delicious bread. The full list with measurements is in the recipe card below.

Bread

• Sugar (Sweetener)
• Pumpkin pie spice (Spice Blend)
• Pillsbury Grands Refrigerated Biscuits (Dough) Specific brand mentioned
• Canned Pumpkin Pie Mix (not pumpkin puree) (Filling)

Glaze

• Powdered sugar (Sweetener)
• Milk (Dairy)
• Vanilla extract (Flavoring)

(Note: the full ingredients list, including measurements, is provided in the recipe card below.)

Variations

I love this Pumpkin Spice Pull-Apart Bread as is, but here are a few ideas for variations:

• Add Nuts: Sprinkle some chopped pecans or walnuts over the pumpkin pie mix before baking.
• Chocolate Chips: Add some mini chocolate chips to the filling.
• Cream Cheese Glaze: Use a cream cheese glaze instead of a simple powdered sugar glaze.
• Different Spices: Add a pinch of nutmeg, allspice, or cloves to the pumpkin pie mix.

How to Make Pumpkin Spice Pull-Apart Bread

Let me show you how easy it is to make this Pumpkin Spice Pull-Apart Bread:

Preheat Oven and Prepare Pan

1. I preheat my oven to 350°F (175°C).
2. I prepare a loaf pan with nonstick spray.

Make Pumpkin Spice Sugar

1. I mix together the sugar and 1 teaspoon of the pumpkin pie spice in a small bowl.

Assemble the Bread

1. I separate the dough into individual biscuits.
2. I flatten out the biscuits.
3. Then I spread about 1 tablespoon of pumpkin pie mix on top of each.
4. I sprinkle each biscuit with the pumpkin spice-sugar mixture.
5. Then I continue layering until I have 4 piles of 5 biscuits.
6. I stack the biscuits in a row in the loaf pan, ensuring that the sides without filling are on the ends that are touching the pan.

Bake

1. I bake for 40-45 minutes, or until the biscuits are baked through and the loaf is deep golden brown.

Make the Glaze

1. While cooling, I mix together the powdered sugar, milk, vanilla extract, and remaining pumpkin pie spice in a small bowl.

Cool, Glaze, and Serve

1. Cool in pan
2. Drizzle and serve

Tips and Tricks for the BEST Pull-Apart Bread

Here are my secrets for making this bread truly exceptional:

• Use Refrigerated Biscuits: Refrigerated biscuit dough makes this recipe incredibly easy and convenient.
• Don’t Overfill: Don’t overfill the biscuits with the pumpkin pie mix, or it will spill out during baking.
• Bake Until Golden Brown: Bake the bread until it’s deep golden brown and the biscuits are cooked through.
• Let it Cool Slightly: Letting the bread cool for 10 minutes in the pan before removing it helps it to set and makes it easier to slice.

How to Serve

This Pumpkin Spice Pull-Apart Bread is delicious served:

• Warm: Enjoy it warm from the oven, with the glaze melting into all the nooks and crannies.
• Breakfast or Brunch: A perfect addition to your breakfast or brunch spread.
• Snack: A great afternoon treat with a cup of coffee or tea.
• Dessert: Serve it with a scoop of vanilla ice cream or a dollop of whipped cream.

Make Ahead and Storage

You can assemble the bread ahead of time and store it, covered, in the refrigerator for up to 24 hours before baking. Leftover bread can be stored in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 3 days. Reheat gently in the oven or microwave.

FAQs about Pumpkin Spice Pull-Apart Bread

• Can I use homemade biscuit dough instead of refrigerated?
  • Yes, you can use homemade biscuit dough.
• Can I make this without the glaze?
  • Yes, you can omit the glaze if you prefer.
• Can I use a different type of pie filling?
  • Yes, you can

Enjoy this easy, festive, and incredibly delicious Pumpkin Spice Pull-Apart Bread! It’s a perfect fall treat that everyone will love.

Pumpkin Spice Pull-Apart Bread

• Author: Caoimhe Byrne
• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour
• Yield: 8–10 1x
• Category: Bread, Breakfast, Brunch, Dessert
• Cuisine: American

Print Recipe

Pin Recipe

---

Description

This Pumpkin Spice Pull-Apart Bread is a delicious and easy-to-make treat, perfect for fall. Refrigerated biscuit dough is layered with pumpkin pie mix and a pumpkin spice-sugar mixture, then baked until golden brown. A simple glaze adds extra sweetness and flavor.

---

Ingredients

Scale 1x2x3x

For the Bread:

• 1/4 cup granulated sugar
• 1 1/4 teaspoons pumpkin pie spice, divided (1 teaspoon for the filling, 1/4 teaspoon for the glaze – if making)
• 2 (8-count) cans Pillsbury Grands! Refrigerated Biscuits (or similar large refrigerated biscuit dough)
• 3/4 cup canned pumpkin pie mix (not plain pumpkin puree)

For the Glaze (Optional):

• 1/2 cup powdered sugar (confectioners’ sugar)
• 2–3 teaspoons milk (whole, 2%, or skim)
• 1 teaspoon vanilla extract

---

Instructions

• Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan with nonstick cooking spray.
• Make Pumpkin Spice Sugar: In a small bowl, combine the granulated sugar and 1 teaspoon of the pumpkin pie spice. Stir well to combine. Set aside.
• Prepare Biscuits: Open the cans of refrigerated biscuits and separate the biscuits.
• Flatten and Fill Biscuits: Flatten out each biscuit with your hands or a rolling pin. Spread about 1 tablespoon of the pumpkin pie mix (not puree) on top of each flattened biscuit.
• Sprinkle with Spice Mixture: Sprinkle each filled biscuit with the prepared pumpkin spice-sugar mixture.
• Stack Biscuits: Stack the filled and sugared biscuits on top of each other to create four stacks of five biscuits each.
• Arrange in Loaf Pan: Carefully place the stacks of biscuits on their sides in the prepared loaf pan, arranging them in a row. The filled sides should be facing up and down, and the plain sides of the biscuits should be touching the ends of the pan.
• Bake: Bake for 40-45 minutes, or until the biscuits are baked through and the top is a deep golden brown. If the top starts to brown too quickly, loosely tent the loaf pan with aluminum foil.
• Cool: Let the bread cool in the pan for 10 minutes.
• Remove from Pan: Carefully remove the bread from the loaf pan and transfer it to a serving plate or cutting board.
• Make Glaze (Optional): While the bread is cooling slightly, make the glaze (if using). In a small bowl, whisk together the powdered sugar, milk, vanilla extract, and the remaining 1/4 teaspoon of pumpkin pie spice until smooth. Add more milk, 1 teaspoon at a time, until the glaze reaches your desired consistency.
• Glaze and Serve: Drizzle the glaze evenly over the warm pull-apart bread. Serve immediately.

---

Notes

• Pillsbury Grands! Biscuits: This recipe uses refrigerated biscuit dough as a shortcut. Pillsbury Grands! are recommended, but you can use other brands of large refrigerated biscuits.
• Pumpkin Pie Mix vs. Pumpkin Puree: It is crucial to use canned pumpkin pie mix, which is already sweetened and spiced, not plain pumpkin puree.
• Baking Time: The baking time may vary depending on your oven.
• Storage: Leftovers.