Get ready to wow your friends and family with this irresistible Pumpkin Spice Pull-Apart Bread!
It's incredibly easy to make with canned pumpkin puree and refrigerated biscuits. It's the perfect treat to share on a crisp autumn day.
So if you're looking for an easy and delicious way to get your fall fix, give this easy pull apart bread a try. The best part? It only takes minutes to prepare!
Check out all the other easy pumpkin dessert ideas for even more delicious recipes.
The canned pumpkin gives the bread a moist and tender texture, while the spices bring out all the best flavors of fall. And because it's made with canned pumpkin, you really can enjoy this bread any time of year!
Simply combine the pumpkin puree, spices, and sugar in a bowl, then dip each biscuit in the mixture. Arrange the coated biscuits in a baking dish, and bake for about 40 minutes.
Pumpkin spice lovers rejoice - this recipe is sure to become a fall favorite!
Looking for more fall inspired easy desserts? Try my Pumpkin Spice Cookie Cups, Mini Pumpkin Bundt Cakes or my Pumpkin Dump Cake.
Table of Contents
- Libby's Pumpkin Bread
- What is the Difference Between Canned Pumpkin and Pie Filling?
- Helpful Kitchen Tools
- Main Ingredients Needed
- Step-by-Step Instructions
- Baking Instructions
- Before You Begin!
- Serving Tips
- Storing, Freezing, Thawing and Reheating Instructions
- More Recipes You'll Love!
- 📖 Recipe Card
- 💬 Comments
Libby's Pumpkin Bread
Fall is my favorite time of year, and one of the things I love most about it is all the delicious pumpkin bread that starts appearing in stores. My absolute favorite brand is Libby's, which makes a really moist and flavorful bread.
I always add extra pumpkin pie spice to any recipe I prepare using Libby's Canned Pumpkin. Pumpkin bread is the perfect snack for a cool autumn day. I always make sure to stock up on Libby's when the season begins.
Check out my 2 Ingredient Pumpkin Bread or my Easy Homemade Pumpkin Bread recipes...both use Libby's!
What is the Difference Between Canned Pumpkin and Pie Filling?
Many of the recipes here use plain canned pumpkin, but this one calls for pumpkin pie mix. What's the difference?
- Plain canned pumpkin is just cooked, pureed pumpkin with nothing added. Pumpkin pie mix, on the other hand, is already flavored with spices like cinnamon, clove, allspice, and ginger. It also has sugar added.
- While pie mix is a convenient shortcut for pumpkin-flavored recipes, I prefer to use plain canned pumpkin and add my own spices for more control over the flavor.
More InformationMore Information
Helpful Kitchen Tools
More InformationMore InformationMore Information
Main Ingredients Needed
Here's a quick overview of the ingredients for this recipe. Find the exact amounts and click the Instacart button to easily add them to your cart – all in the printable recipe card below!
- Pillsbury Grands Biscuits
- Sugar
- Pumpkin Pie Spice
- Canned Pumpkin Pie Filling or Mix - not pure pumpkin
- Powdered Sugar
- Milk
- Pure Vanilla Extract
Step-by-Step Instructions
Step 1: Spray a loaf pan with non-stick cooking spray, then mix together sugar and 1 teaspoon of the pumpkin pie spice in a small bowl.
Step 2: Separate the biscuit dough into individual biscuits. Flatten out each biscuit and then spread about 1 tablespoon pumpkin pie mix on top of each. Sprinkle each biscuit with pumpkin spice-sugar mixture, then continue layering until you have 4 piles of 5 biscuits.
Step 3: 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.
Step 4: Add an extra sprinkle of the pumpkin spice-sugar mixture on top!
Baking Instructions
Step 5: Bake at 350°F for 40-45 minutes, or until biscuits are baked through, and the loaf is deep golden brown. Cool in pan 10 minutes.
Step 6: Prepare the glaze by mixing together the powdered sugar, milk, and vanilla in a small bowl. Turn the loaf out onto a plate or cutting board and let the bread cool slightly before adding the glaze.
Before You Begin!
If you make this recipe, please leave a review and star rating. This helps my business thrive and continue providing FREE recipes.
Serving Tips
To serve, just start pulling the layers apart and enjoy! This bread is best served and enjoyed the same day baked.
Storing, Freezing, Thawing and Reheating Instructions
If you have leftovers and that's a big IF, you can store the bread in an airtight container for a few days.
Refrigerate: I recommend storing all baked goods in the refrigerator to maintain freshness. They'll stay delicious for up to 5 days when refrigerated.
Freezer: You can freeze the bread as well. Wrap it tightly first in plastic wrap and then in aluminum foil. It will last up to 3 months in the freezer.
Thaw and Reheat: Thaw overnight in the refrigerator and if desired, reheat in the microwave for 15-30 seconds until warmed through.
More Recipes You'll Love!
- Check out my other recipe for Pumpkin Roll.
- Or you might enjoy this recipe for 2 Ingredient Pumpkin Cake.
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📖 Recipe Card
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Pumpkin Spice Pull Apart Bread
Ingredients
Ingredients for the Bread:
- ¼ cup sugar
- 1 ¼ teaspoon pumpkin pie spice
- 2 (8 count) Pillsbury Grands Refrigerated Biscuits
- ¾ cup Canned Pumpkin Pie Mix not pumpkin puree
Ingredients for the Glaze:
- ½ cup powdered sugar
- 2 to 3 teaspoon milk
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F.
- Prepare a loaf pan with nonstick spray.
- Mix together sugar and 1 teaspoon of the pumpkin pie spice in a small bowl.
- Separate dough into individual biscuits.
- Flatten out biscuits, then spread about 1 tablespoon of pumpkin pie mix on top of each.
- Sprinkle each biscuit with pumpkin spice-sugar mixture, then continue layering until you have 4 piles of 5 biscuits.
- 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 40-45 minutes, or until biscuits are baked through, and the loaf is deep golden brown.
- Cool in pan 10 minutes, then turn loaf out of the pan onto a plate or cutting board to serve.
How to Make the Glaze:
- Mix together the powdered sugar, milk, vanilla extract, and remaining pumpkin pie spice in a small bowl.
- Drizzle evenly over the warm loaf, then serve immediately.
celia bichun says
Are these a regular can of biscuits ore they the gran size ?
Lois says
These are Pillsbury Grands Biscuits. I have updated the recipe card! Thank you!
Dana Warford says
Do you use prepared pumpkin pie mix (sugar and spices already included) or plain, unsweetened pie mix?
Lois says
I updated the post to show that I used Pumpkin Pie Mix in this recipe. Thank you for your email as well Dana!
Jenny says
This bread looks amazing, I wish I had some now with my coffee. I'll be featuring this tonight at Merry Monday.
Kat (The Baking Explorer) says
This looks dreamy!
Lois says
Thank you!
Shirley Wood says
Nothing is better than easy and delicious recipes and this one is both! I'll be making these soon! #merrymonday Sharing on my FB page this week.
Emily @ Two Purple Couches says
This looks amazing! Can't wait to try it. Thanks for linking up with Merry Monday - I'll be featuring your pull-apart bread at our upcoming party. Hope you'll link up again!