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Easy Pumpkin Pull-Apart Loaf Recipe

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4.4 from 56 reviews

This Easy Pumpkin Pull-Apart Loaf is a delightful fall-inspired treat featuring tender layers of pumpkin-spiced biscuit dough stacked and baked to golden perfection. Finished with a cinnamon-sweet glaze, this loaf combines comforting pumpkin flavors with a fun, interactive pull-apart texture that’s perfect for breakfast, brunch, or dessert.

Ingredients

Main Ingredients

  • ¾ cup (183g) pumpkin puree (not pumpkin pie mix)
  • ½ cup (100g) granulated sugar, divided
  • 1 teaspoon vanilla extract
  • 1 teaspoon pumpkin pie spice
  • 1 large egg
  • 1 can (8 count) Pillsbury Grands Biscuits (homestyle or buttermilk, not flaky)
  • 1 teaspoon cinnamon

Glaze

  • ½ cup (57g) powdered sugar
  • 1 teaspoon cinnamon
  • 3 tablespoons (45ml) heavy whipping cream or milk

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Generously spray an 8×4 or 9×5-inch loaf pan with nonstick cooking spray that contains flour for best results to prevent sticking.
  2. Mix Pumpkin Filling: In a medium bowl, stir together the pumpkin puree, ¼ cup of granulated sugar, vanilla extract, pumpkin pie spice, and the egg until well combined. Set this pumpkin mixture aside.
  3. Prepare Biscuits: Open the can of Pillsbury Grands biscuits and slice each biscuit in half horizontally to create thinner layers. In a separate small bowl, combine the remaining ¼ cup granulated sugar with 1 teaspoon cinnamon.
  4. Coat Biscuit Slices: Lightly coat each slice of raw biscuit dough with the cinnamon-sugar mixture, ensuring a good even cover for a sweet, spiced flavor.
  5. Assemble Loaf: Begin layering by laying a biscuit slice flat, spreading a spoonful of the pumpkin mixture on top, then topping it with another biscuit slice. Continue alternating layers of biscuit and pumpkin mixture until all pieces and filling are used, stacking carefully. Place the layered stack carefully into the prepared loaf pan.
  6. Bake the Loaf: Bake in the preheated oven for 30 to 40 minutes, or until the top is golden brown and the center is cooked through but still moist and gooey. If the loaf browns too quickly, loosely cover with foil and reduce the oven temperature to 325°F (163°C) to finish baking without burning.
  7. Prepare the Glaze: While the loaf cools, whisk the powdered sugar, cinnamon, and heavy whipping cream (or milk) together in a small bowl until smooth and pourable.
  8. Glaze and Serve: Once the loaf is cool enough to handle, drizzle the glaze over the top. Serve warm and enjoy pulling apart the tender, flavorful layers.
  9. Storage: Store the loaf loosely covered at room temperature for up to 2 days to maintain freshness.

Notes

  • Use pumpkin puree, not pumpkin pie mix, to avoid added spices altering flavor balance.
  • For best biscuit texture and stacking, use Pillsbury Grands homestyle or buttermilk biscuits, avoiding flaky varieties.
  • If the loaf starts browning too fast during baking, cover loosely with foil and reduce oven temperature to ensure even cooking.
  • Glaze can be thinned with a little more milk or cream if needed to reach desired consistency.
  • This loaf is best enjoyed warm for that gooey, tender pull-apart texture.
  • Store loosely covered to avoid the glaze from becoming sticky or runny.

Find it online: https://dishesbydaisy.com/easy-pumpkin-pull-apart-loaf-recipe/