A simple pull-apart bread recipe, this Pumpkin Pull Apart Bread is a fun alternative to pumpkin pie for your fall get-togethers.

Pumpkin Pull Apart Bread Recipe

Come fall, I cannot even take Ella anywhere near the baking aisle or else she loads up the grocery cart with as many cans of pumpkin puree as she can get her hands on. It is one fall baking supply that I never run out of – even in the Spring!

I’ve had to get pretty creative with using up all of that pumpkin – from Pumpkin Hot Chocolate to Magical Pumpkin Cake – you will find no less than 30 pumpkin recipes on this site!

This Pumpkin Bread is a dessert bread with cinnamon-sugar dusted slices sandwiched together with pumpkin pie filling and drizzled overtop with luscious caramel. It’s a fun and easy alternative to a pumpkin pie as it has all of the flavors and textures, just with a more even crust to filling ratio.

We made this recipe over three years ago and I’m just now getting around to sharing it – Ella was four at the time and this recipe was simple enough for her to help make it.

Now, the bread component of this recipe is not from scratch. Usually whenever I make monkey bread with Ella, we use pre-made biscuit dough, so it was a natural progression to use pre-made biscuits for this pull-apart bread.

However, if you want to use homemade biscuits, I included my recipe for quick biscuits below. Either way, the results will be a sticky delicious dessert bread with lots of fall flavors!

If you’re loving the pull-apart bread trend after you try my Pull-Apart Pumpkin Bread, you have to check out my friend Stacey’s Apple Fritter Pull-Apart Bread.

Ingredients for Pumpkin Pull Apart Bread

Pumpkin Puree
White Granulated Sugar
Brown Sugar
Vanilla Extract
Pumpkin Pie Spice<– grab our homemade recipe
Egg
Pillsbury Grands Biscuits
Cinnamon
Caramel topping, optional

Scroll down to the printable recipe card for full measurements.

If you would prefer to make homemade biscuit dough, you will need:

2 cups all-purpose flour
1 Tbsp sugar
1 Tbsp baking powder
1 tsp salt
½ cup butter, cold, cut into Tablespoons
¾ cup buttermilk or milk, cold <– I always have this powdered buttermilk in my fridge to make instant buttermilk whenever I need it.

Tip: you can use pizza dough instead of the biscuit dough, if you prefer (or already have it on hand). Pre-made biscuit dough is a bit easier with kids and involves less clean-up.

Tip #2: I always have buttermilk in the fridge, but plain milk works perfectly as well. The real star is the pizza toppings so that simple swap doesn’t make a huge impact on the final recipe.

Kitchen Tools You May Find Helpful

Measuring cups and spoons
Large bowl
Mixing spoon <– I like these spatulas because they are one solid piece and don’t have removable heads for bacteria to get trapped underneath. Plus they are heat-resistant and have a lifetime warranty.
Rolling pin
Cutting board
Baking tray

How to Make Pull-Apart Pumpkin Bread

If making the biscuit dough from scratch, combine the flour, sugar, baking powder & salt.

Use a fork or pastry cutter to cut in the butter into the flour mixture until it forms pea-size pieces.

Add the cold milk all at once and mix until dough forms a ball.

Lightly flour a surface for rolling out the dough and roll into a large rectangle, about 1″ thick.

Cut into circles and then proceed with the rest of the recipe!

Preheat oven to 350°F.

Spray an 8×4 glass loaf pan with Pam nonstick cooking spray

Add together the pumpkin puree, 1/4 cup sugar, vanilla, pumpkin pie spice, and egg stir to combine and set to the side

Cut the individual biscuits in half (whether using homemade or canned).

In a small bowl, combine your 1/4 cup granulated sugar, 1/4 cup of brown sugar and 1 teaspoon cinnamon.

Dip each slice of biscuit dough into the cinnamon sugar mixture to coat.

Lay one slice of dough flat.

Spread some pumpkin mix, then place another biscuit on top.

Continue the process with each one.

Stack them in sets of four and begin to place in the loaf pan carefully

Bake for about 18-24 minutes, or until the top is golden brown

Let it cool before adding caramel drizzle.

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Yield: 16 slices

Pumpkin Pull Apart Bread

Name: Pumpkin Pull Apart Bread
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 16
Cuisine: dessert recipe
Ingredients: 3/4 cup pumpkin puree; 1/2 cup granulated sugar; 1/4 cup brown sugar; 1 teaspoon vanilla extract; 1 teaspoon pumpkin pie spice; 1 egg; 1 can (8 count) Pillsbury Grands Biscuits; 1 teaspoon cinnamon; Caramel topping, optional; 2 cups all-purpose flour; 1 Tbsp sugar; 1 Tbsp baking powder; 1 tsp salt; ½ cup butter, cold, cut into Tablespoons; ¾ cup buttermilk or milk, cold

An easy pumpkin bread recipe, this cinnamon pull apart bread is made of biscuits and homemade pumpkin pie filling for a delicious sticky dessert bread, perfect for a quick fall dessert

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Ingredients

3/4 cup pumpkin puree
1/2 cup granulated sugar
1/4 cup brown sugar
1 teaspoon vanilla extract
1 teaspoon pumpkin pie spice
1 egg
1 can (8 count) Pillsbury Grands Biscuits
1 teaspoon cinnamon
Caramel topping, optional

If you would prefer to make homemade biscuit dough, you will need:

2 cups all-purpose flour
1 Tbsp sugar
1 Tbsp baking powder
1 tsp salt
½ cup butter, cold, cut into Tablespoons
¾ cup buttermilk or milk, cold

Instructions

If making the biscuit dough from scratch, combine the flour, sugar, baking powder & salt.
Use a fork or pastry cutter to cut in the butter into the flour mixture until it forms pea-size pieces.
Add the cold milk all at once and mix until dough forms a ball.
Lightly flour a surface for rolling out the dough and roll into a large rectangle, about 1" thick.
Cut into circles and then proceed with the rest of the recipe!
Preheat oven to 350°F.
Spray an 8x4 glass loaf pan with Pam nonstick cooking spray
Add together the pumpkin puree, 1/4 cup sugar, vanilla, pumpkin pie spice, and egg stir to combine and set to the side
Cut the individual biscuits in half (whether using homemade or canned).
In a small bowl, combine your 1/4 cup granulated sugar, 1/4 cup of brown sugar and 1 teaspoon cinnamon.
Dip each slice of biscuit dough into the cinnamon sugar mixture to coat.
Lay one slice of dough flat.
Spread some pumpkin mix, then place another biscuit on top.
Continue the process with each one.
Stack them in sets of four and begin to place in the loaf pan carefully
Bake for about 18-24 minutes, or until the top is golden brown
Let it cool before adding caramel drizzle

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Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 189Total Fat: 7gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 30mgSodium: 385mgCarbohydrates: 28gFiber: 1gSugar: 13gProtein: 4g

Sugar, Spice and Glitter uses an auto-generate nutrition calculator. Nutrition information isn’t always accurate unless analyzed in a scientific lab, so these should be considered more of a guideline than medical information.

This decadent Pumpkin Pull Apart Bread is a sticky dessert bread perfect for entertaining or treating the pumpkin fans in your life.

For more delicious pumpkin recipes, check out our Magical Pumpkin Cake (with Video) or our Pumpkin Hot Chocolate.

Pumpkin Pull Apart Bread