Name: Pumpkin Pull Apart Bread
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Ingredients: 1 can (16 oz) refrigerated biscuit dough; 1/2 cup brown sugar (packed); 1/4 cup unsalted butter (melted); 1/2 cup pumpkin purée; 1 teaspoon ground cinnamon; 1 teaspoon pumpkin pie spice; 1 teaspoon vanilla extract; 1 pinch salt; 1 cup powdered sugar; 1-2 tablespoons milk or cream; 1/4 teaspoon ground cinnamon; 1/2 teaspoon maple extract

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There is something special about the smell of pumpkin, cinnamon, and brown sugar baking in the oven on a cool fall morning. This Pumpkin Pull Apart Bread With Maple Cinnamon Icing brings all those cozy flavors together in one soft, gooey, irresistible loaf.

Made with refrigerated biscuit dough, real pumpkin purée, melted butter, and warm spices, this easy pumpkin bread delivers the comforting taste of homemade cinnamon rolls without the extra work of making dough from scratch. Each piece bakes into a tender, flavorful layer coated in a buttery pumpkin mixture.

The finishing touch is a sweet maple cinnamon icing drizzled over the warm loaf. It adds just the right amount of sweetness and makes every bite taste like fall.

Whether you’re planning a Thanksgiving breakfast, hosting a weekend brunch, or looking for an easy pumpkin treat to enjoy with your afternoon coffee, this pumpkin pull apart bread deserves a place on your fall baking list.

Table of Contents

Why You’ll Love Pumpkin Pull Apart Bread With Maple Cinnamon Icing

Easy to Make: Refrigerated biscuit dough makes this recipe simple and convenient. You can enjoy homemade-style pumpkin bread without preparing yeast dough or waiting for it to rise.
Full of Fall Flavor: Real pumpkin purée, cinnamon, pumpkin pie spice, and brown sugar create a warm, comforting flavor in every bite.
Soft, Gooey Layers: The biscuit pieces bake together into a pull-apart loaf with tender centers and beautifully golden edges. Every piece is coated in that delicious pumpkin spice mixture.
Sweet Maple Cinnamon Icing: The maple-flavored icing adds a smooth, sweet finish that pairs wonderfully with the pumpkin and brown sugar.
Perfect for Sharing: Serve this loaf at Thanksgiving breakfast, a fall brunch, or a relaxed weekend gathering. Everyone can pull off a piece and enjoy it while it’s still warm.

What Makes Homemade Better?

Making pumpkin pull apart bread at home allows you to control the ingredients and adjust the flavors to your liking. You can add extra cinnamon, use your favorite pumpkin pie spice blend, or make the maple icing a little thicker for a sweeter finish.

Using real pumpkin purée gives the bread its signature fall flavor without relying entirely on spices. Brown sugar adds a rich, caramel-like sweetness, while butter helps coat the biscuit pieces in a deliciously flavorful mixture.

Another advantage is how easy this recipe is to prepare. Refrigerated biscuit dough saves time while still creating soft, pull-apart layers. You get the comforting taste of a homemade fall breakfast treat without spending hours in the kitchen.

Ingredients You’ll Need

For the Pumpkin Pull Apart Bread

Refrigerated Biscuit Dough: This forms the soft, fluffy layers of the bread. Choose regular biscuits rather than flaky-layer biscuits for a loaf that holds together nicely.
Brown Sugar: Adds deep sweetness and a subtle molasses flavor that complements the pumpkin and cinnamon.
Butter: Melted butter helps coat the biscuit pieces and creates a rich, flavorful finish as the bread bakes.
Pumpkin Purée: Use plain canned pumpkin purée rather than pumpkin pie filling. It provides authentic pumpkin flavor and helps the spices blend.
Ground Cinnamon: Brings warmth and sweetness to every layer, making the bread taste like a classic fall treat.
Pumpkin Pie Spice: Adds a cozy combination of autumn spices that pairs beautifully with pumpkin and brown sugar.
Vanilla Extract: Enhances the sweetness and rounds out the flavors of the pumpkin mixture.
Salt: A small pinch balances the sweetness and brings out the other ingredients.

For the Maple Cinnamon Icing

Powdered Sugar: Creates a smooth, sweet base for the icing.
Milk or Cream: Helps bring the icing together and lets you adjust its consistency for drizzling.
Ground Cinnamon: Adds another layer of warm spice to complement the pumpkin bread.
Maple Extract: Provides a distinctive maple flavor that gives the icing its signature finish. Vanilla extract can be used as an alternative.

Step-By-Step Direction

Step 1: Prepare the Pumpkin Mixture. Preheat your oven to 350°F. In a shallow bowl, whisk the melted butter and brown sugar until smooth. Add the pumpkin purée, cinnamon, pumpkin pie spice, vanilla extract, and salt. Mix everything until well combined.

Step 2: Mix Until Smooth. Continue whisking until the pumpkin mixture is evenly blended, with no large lumps of brown sugar. The mixture should look thick, smooth, and easy to spread over the biscuit pieces.

Step 3: Prepare and Coat the Biscuits. Line a loaf pan with parchment paper. Separate each biscuit into two thinner rounds and gently press them to even out their shape. Dip each piece into the pumpkin mixture, coating both sides without soaking it excessively.

Step 4: Arrange the Layers. Stack the coated biscuit pieces upright in the prepared loaf pan, arranging them closely together. Continue layering until all the biscuit pieces have been used. Keep the pieces evenly distributed so the loaf bakes consistently.

Step 5: Bake Until Golden. Bake for approximately 35–45 minutes, until the top is golden brown and the center is thoroughly cooked. If the top begins browning too quickly, loosely cover it with foil. Check the center with an instant-read thermometer; the original recipe recommends reaching at least 177°F.

Step 6: Drizzle With Maple Cinnamon Icing. Allow the bread to cool slightly. Whisk the powdered sugar, milk or cream, cinnamon, and maple extract until smooth. Adjust the consistency as needed, then drizzle the icing over the warm loaf. Serve while the bread is soft and fragrant.

Serving Suggestions

With Coffee: Enjoy a warm piece with freshly brewed coffee for a comforting fall breakfast.
Alongside Tea: Pair the bread with chai or your favorite black tea for an afternoon treat.
As Part of a Brunch Spread: Serve it with scrambled eggs, fresh fruit, yogurt, and other breakfast favorites.
For Thanksgiving Morning: Add it to your holiday breakfast table for a sweet treat that guests can easily share.
As a Fall Dessert: Serve a warm piece after dinner, with an optional scoop of vanilla ice cream.
With Extra Maple Icing: Keep a little extra icing on the side for anyone who enjoys a sweeter finish.

Tips for the Best Results

Choose the Right Biscuit Dough: Regular refrigerated biscuits work best for creating distinct pull-apart layers. Flaky-layer biscuits may separate more during baking.
Use Plain Pumpkin Purée: Pumpkin pie filling already contains added sweeteners and spices, which can change the flavor and sweetness of your loaf. Plain pumpkin purée gives you better control.
Avoid Oversoaking the Biscuits: Coat each biscuit piece evenly, but don’t leave it dripping with the pumpkin mixture. Too much liquid can make the center soggy.
Check the Center Before Removing the Loaf: The outside may turn golden before the middle is fully cooked. Check the center carefully and allow additional baking time when needed.
Add the Icing at the Right Time: Let the loaf cool briefly before drizzling the icing. This helps the glaze settle over the layers instead of immediately melting away.

Storage Tips

Refrigerator

Allow the pumpkin pull apart bread to cool completely before storing it in an airtight container. Refrigerate for three to four days.

For the best texture, store the icing separately when possible and drizzle it over the bread after reheating.

Freezer

Let the loaf cool completely, then wrap it tightly in foil or place individual portions in a freezer-safe container. Freeze for up to three months for the best quality.

Thaw the bread in the refrigerator or reheat individual portions once thawed. Adding fresh icing after reheating helps restore its just-made appearance.

Reheating

For a warm, freshly baked texture, place the bread in an oven preheated to 350°F for approximately 10–15 minutes, checking that it heats through without becoming too dry.

For a quicker option, warm an individual piece in the microwave for a short interval until heated through. An air fryer can also help crisp the edges.

If possible, add the maple cinnamon icing after reheating for the best flavor and presentation.

Final Thoughts

Pumpkin Pull Apart Bread With Maple Cinnamon Icing is the kind of recipe that makes fall mornings feel extra special. With tender biscuit layers, real pumpkin, warm spices, and a sweet maple icing, it brings together the flavors everyone loves about autumn.

The simple preparation makes it especially appealing when you want something homemade without spending hours in the kitchen. Serve it fresh from the oven for a weekend breakfast, add it to your Thanksgiving brunch, or share it with friends over coffee.

Once you pull apart that first warm, cinnamon-scented piece, this cozy pumpkin bread might become one of your favorite seasonal treats.

Print Recipe

Pumpkin Pull Apart Bread

This easy Pumpkin Pull Apart Bread With Maple Cinnamon Icing features soft biscuit layers coated in a buttery pumpkin spice mixture and finished with sweet maple cinnamon icing. It's a cozy fall treat for breakfast, brunch, or Thanksgiving.

Prep Time15

Cook Time40

Total Time55

Servings: 4