Pumpkin Pull-Apart Bread (+Video)
Pumpkin Pull-Apart Bread is a simple but impressive dessert that is made with canned biscuits, pumpkin pie filling and a cream cheese glaze.
AN EASY AND IMPRESSIVE DESSERT
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.
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!
INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)
- egg
- pure pumpkin puree
- sugar
- vanilla extract
- PUMPKIN PIE SPICE
- Pillsbury Grands Flaky Layers Biscuits
- cream cheese
- powdered sugar
- milk
HOW TO MAKE EASY PUMPKIN PULL-APART BREAD:
Preheat oven to 350F 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 40-45 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.
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Pumpkin Pull-Apart Bread (+Video)
Ingredients
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
- ½ cup powdered sugar
- 2-3 tablespoons milk
Instructions
- 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 40-45 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.
Video
Nutrition
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
Originally published: October 2017
Updated & republished: November 2019
Recipe adapted from Pillsbury
This turned out great for me!! I did make it late at night so I have a bit of it left and was curious if the remaining amount should be put in the fridge or should it be left out. I know it has a good bit of cream cheese in the drizzle. Just thought i would check on that. Thank you.
Hi Brandie,
I have a lot of fresh pumpkin puree, can I use that as a 1 to 1 substitution for the canned puree? My puree is thinner/more watery.
Thanks!
I have tried so many of your recipes and my family has never been disappointed. Thank you for the great recipes and your quick and easy approach. Love it!
This makes my day to read Doris! Thank you so very much!!
That looks delicious and certainly easy enough, a perfect fall treat!
This looks really good and should be easy to make.
Hope you love it Betty! Just a heads up – oven times vary. Some folks are saying 45 minutes isn’t enough in their oven so just keep an eye on it. 🙂
I love just about anything made w/ pumpkin but have run out of recipe and this is right up my alley. Thanks so much for posting!!
Thank you Sherry!