Pumpkin Spice Pull Apart Bread with Biscuits is a sweet, cozy treat perfect for fall mornings or any time you want a little warmth in your kitchen. This bread combines soft biscuit dough layered with pumpkin spice flavors, cinnamon, and sugar, making each pull-apart piece full of comforting autumn taste and a touch of gooey sweetness.
I love how easy it is to share this bread with friends and family since everyone can grab a piece without any fuss. The biscuits stay tender and flaky, while the pumpkin spice mixture gives each bite a little burst of flavor that feels like a hug. I usually make a big batch and keep it on the counter, so it’s ready for snacking throughout the day.
One of my favorite ways to enjoy it is slightly warmed with a pat of butter melting right on top—something about that combo just makes this pull-apart bread feel extra special. It’s a fun recipe to make when you have a bit of time to spare, and it fills the house with the best cozy smells. Whether for breakfast or an afternoon treat, this bread always brings a smile to everyone’s face.
Key Ingredients & Substitutions
Biscuit dough: Using refrigerated biscuit dough speeds up the process and keeps the bread tender. If you prefer, homemade biscuit dough works wonderfully too and adds a fresher flavor.
Pumpkin puree: Canned pumpkin puree is perfect here for moisture and flavor. Avoid pumpkin pie filling since it has added sugar and spices. For a twist, try sweet potato puree as a substitute.
Spices: Cinnamon, nutmeg, ginger, and cloves create that classic pumpkin spice blend. If you don’t have all spices, cinnamon alone still adds great warmth. Adjust amounts to taste.
Butter and vanilla: Melted butter adds richness and helps the layers stick together. Vanilla extract enhances flavor and balances spices beautifully.
Glaze: Powdered sugar and milk make a simple sweet drizzle. Swap milk for almond or oat milk if you want a dairy-free version.
How do I layer and arrange the biscuits for the best pull-apart texture?
Layering biscuits properly is key to a soft, easy-to-pull-apart bread. Here’s how I do it:
- Flatten each biscuit gently but don’t tear it. This allows the pumpkin puree and spice mix to spread evenly.
- Spread a thin layer of pumpkin puree on each piece to keep them moist without making the dough soggy.
- Sprinkle the spice-sugar mix generously so each mound has flavor in every bite.
- Stack the biscuits, then cut into pieces that fit in your pan—this helps them bake through evenly.
- Place pieces close together in the pan without squashing them; they will puff up and pull apart nicely after baking.
- Drizzle melted butter over the top to create a golden crust and keep the interior soft.
Following these steps ensures your pull apart bread is tender, flavorful, and perfectly easy to separate without crumbling.
Equipment You’ll Need
- 9×5 inch loaf pan – I recommend it because it fits the biscuits well and makes baking easy.
- Mixing bowls – for blending the spice mixture and glaze; sturdy bowls make mixing smoother.
- Whisk or spoon – helps stir the spices and glaze ingredients thoroughly.
- Flat spatula or knife – useful for spreading pumpkin puree evenly over biscuits.
- Parchment paper (optional) – prevents sticking and makes cleanup easier.
Flavor Variations & Add-Ins
- Chocolate chips – sprinkle some inside or top for extra sweetness and texture.
- Maple syrup or honey – swap some of the sugar in the glaze for richer, deeper flavor.
- Adding chopped nuts (pecans or walnuts) – provides crunch and a nutty taste.
- Use sweet potato or butternut squash puree — for a different sweet veggie note that pairs nicely with spices.
Pumpkin Spice Pull Apart Bread with Biscuits
Ingredients You’ll Need:
- 2 cans refrigerated biscuit dough (about 16 ounces each)
- 1/2 cup canned pumpkin puree
- 1/2 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/4 cup unsalted butter, melted
- 1 teaspoon vanilla extract
- 1 cup powdered sugar (for glaze)
- 2-3 tablespoons milk or cream (for glaze)
How Much Time Will You Need?
This recipe takes about 10 minutes of prep time and 30-35 minutes for baking. Add an extra 10 minutes for cooling and glazing, so plan for around 50 minutes from start to finish. It’s a quick and satisfying way to make a cozy, flavorful bread.
Step-by-Step Instructions:
1. Prepare Your Oven and Pan:
Preheat your oven to 350°F (175°C). Grease a 9×5 inch loaf pan, or line it with parchment paper to make removing the bread easier after baking.
2. Mix the Pumpkin Spice Sugar:
In a medium bowl, stir together the granulated sugar, cinnamon, nutmeg, ginger, and cloves. This spicy sugar will give your bread that warm, comforting pumpkin spice flavor.
3. Whisk Melted Butter and Vanilla:
In a small bowl, mix the melted butter with vanilla extract. You’ll use this to brush over the biscuits for richness and moisture.
4. Prepare the Biscuits:
On a clean surface, flatten each biscuit gently. Spread a thin layer of pumpkin puree over each biscuit, then sprinkle a generous amount of the pumpkin spice sugar mixture evenly on top.
5. Assemble the Bread:
Stack the prepared biscuits on top of each other, then cut the stack into thirds or quarters so the pieces fit nicely into your loaf pan.
Arrange these biscuit pieces tightly in the pan—packed close but not squished—to create layers that will pull apart easily after baking.
Finally, drizzle the remaining melted butter and vanilla mixture over the biscuits in the pan for a wonderful golden finish.
6. Bake and Glaze:
Bake the bread in the preheated oven for 30-35 minutes, until golden brown and fully cooked through.
While baking, whisk together the powdered sugar and milk or cream to make a smooth, drizzly glaze. Adjust the milk amount to get your desired thickness.
When the bread is done, let it cool in the pan for about 10 minutes before drizzling the glaze on top.
7. Serve and Enjoy:
Serve the Pull Apart Bread warm. Simply pull pieces apart to enjoy the soft, spiced biscuits layered with sweet pumpkin flavor and luscious glaze. Perfect with a cup of coffee or tea on a chilly day!
Can I Use Frozen Biscuit Dough Instead of Refrigerated?
Yes, you can use frozen biscuit dough, but be sure to thaw it completely in the fridge overnight before using. This ensures the dough layers properly and bakes evenly.
Can I Make the Pull Apart Bread Ahead of Time?
Absolutely! Assemble the bread and refrigerate it in the pan overnight. When ready, bake it fresh the next morning for the best texture and flavor.
How Should I Store Leftovers?
Store leftover bread in an airtight container at room temperature for up to 2 days or refrigerate for up to 4 days. Reheat gently in the oven or microwave, loosely covered.
Can I Use Another Type of Puree Instead of Pumpkin?
Sure! Sweet potato or butternut squash puree are great substitutes and pair well with the warm spices used in this recipe.
