If you’re looking for a simple fall recipe, this Pumpkin Spice Pull-Apart Bread with Biscuits is it!
Made with canned biscuits and canned pie mix, it’s easy, delicious, and comes together in no time.
Topped with an equally easy powdered sugar glaze, this is one of those pumpkin desserts your whole family will love and ask you to make again and again.
You will love this recipe because it’s quick, easy, and full of cozy fall flavor.
Simply mix pumpkin puree, spices, and sugar together, spread each biscuit with a little of the mixture, and layer them in a baking dish.
Bake for about 40 minutes and you’ll have a warm, sweet pumpkin bread your whole family will enjoy!
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
- Tips for Making Pull-Apart Bread
- What is the Difference Between Canned Pumpkin and Pie Filling?
- Helpful Kitchen Tools
- Main Ingredients Needed
- Substitutions and Variations
- Step-by-Step Instructions
- Baking Instructions
- Before You Begin!
- Insider Tips from My Kitchen to Yours
- Storing, Freezing, Thawing and Reheating Instructions
- More Pumpkin Recipes You'll Love!
- Thanksgiving Printables Your Family Will Love
- 📖 Recipe Card
- 💬 Comments
Tips for Making Pull-Apart Bread
Use cold biscuit dough – it’s easier to flatten, spread, and stack without sticking together.
Spread filling evenly – keep the pumpkin mixture thin so the layers bake through instead of getting soggy.
Stack carefully – align the biscuits neatly when placing them in the loaf pan so the bread bakes evenly.
Don’t overbake – pull the bread out when it’s golden brown and baked through; overbaking can dry it out.
Let it rest before glazing – cooling for about 10 minutes helps the loaf hold its shape and makes glazing easier.
Serve Warm - letting everyone pull apart the layers for a fun, shareable treat.
What is the Difference Between Canned Pumpkin and Pie Filling?
Most recipes on my site use plain canned pumpkin, but this one calls for pumpkin pie mix. So, 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. For exact amounts and to easily shop for everything, click the Instacart button in the recipe card below to add the ingredients straight to your cart!
Substitutions and Variations
Pumpkin Pie Mix – Use plain pumpkin purée and add 1–2 teaspoons of pumpkin pie spice plus extra sugar to taste.
Nutty Twist: Add chopped pecans or walnuts between the biscuit layers for crunch.
Chocolate Lovers: Sprinkle mini chocolate chips along with the pumpkin mixture for a dessert-style version.
Pumpkin Pie Spice – If you’re out of the mix, my Homemade Pumpkin Pie Spice recipe comes together in minutes.
Powdered Sugar Glaze – Swap for a tangy cream cheese glaze for extra richness.
This recipe has not been tested with other substitutions or variations. If you replace or add any ingredients, please let us know how it turned out in the comments below!
Step-by-Step Instructions
This section provides step-by-step photos and instructions to guide you through the recipe. For the complete printable version, scroll down to the recipe card below.
Step 1: Spray a loaf pan with non-stick cooking spray. In a small bowl, mix together the sugar and 1 teaspoon pumpkin pie spice. Separate the biscuit dough, flatten each biscuit, spread with about 1 tablespoon pumpkin pie mix, sprinkle with the sugar-spice mixture, and stack into 4 piles of 5 biscuits.
Step 2: 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 3: Add an extra sprinkle of the pumpkin spice-sugar mixture on top!
Baking Instructions
Step 4: Bake at 350°F for 40–45 minutes, until golden brown and baked through. Cool in the pan for 10 minutes, then turn out onto a plate, mix together the glaze ingredients, and drizzle over the warm bread before serving. To serve, just start pulling the layers apart and enjoy! This bread is best served and enjoyed the same day baked.
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.
Insider Tips from My Kitchen to Yours
Want to make this recipe even better? Don’t miss my favorite tips below for boosting flavor, perfecting texture, and saving time in the kitchen!
✔️ DO let the bread cool slightly before glazing so it sets nicely.
❌ DO NOT overbake, or the bread will turn out dry instead of soft and pull-apart tender.
Storing, Freezing, Thawing and Reheating Instructions
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 Pumpkin Recipes You'll Love!
Check out my other recipe for Pumpkin Roll or you might enjoy my recipe for 2 Ingredient Pumpkin Cake.
Thanksgiving Printables Your Family Will Love
Quick to print and beautiful to display—these cards help you decorate in minutes!
Leftover Labels $2.99
Vintage Gratitude Cards $3.99Scripture Gratitude Cards $3.99
📖 Recipe Card
Pumpkin Spice Pull Apart Bread
Ingredients
Equipment
Video
Method
- 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.
- 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.
Nutrition
Notes
Tried this recipe?
Let us know how it was!This recipe was originally published in 2017 and has been updated with new tips and directions to make it even better.
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!