Go Back
Pumpkin Pull Apart Bread

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.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 4

Ingredients
  

For the Pumpkin Pull Apart Bread

  • 1 can (16 oz) refrigerated biscuit dough
  • ½ cup brown sugar packed
  • ¼ cup unsalted butter melted
  • ½ cup pumpkin purée
  • 1 teaspoon ground cinnamon
  • 1 teaspoon pumpkin pie spice
  • 1 teaspoon vanilla extract
  • 1 pinch salt

For the Maple Cinnamon Icing

  • 1 cup powdered sugar
  • 1-2 tablespoons milk or cream
  • ¼ teaspoon ground cinnamon
  • ½ teaspoon maple extract

Instructions
 

  • Prepare the Pumpkin Mixture: Preheat the oven to 350°F. In a mixing bowl, whisk together the melted butter and brown sugar. Add the pumpkin purée, cinnamon, pumpkin pie spice, vanilla extract, and salt. Mix until smooth.
  • Mix Until Smooth: Continue mixing until the pumpkin mixture is evenly combined and free of large lumps. Set aside while preparing the biscuit dough.
  • Prepare and Coat the Biscuits: Line a loaf pan with parchment paper. Separate each biscuit into two thinner rounds and gently flatten them. Dip each piece into the pumpkin mixture, coating both sides evenly.
  • Arrange the Layers: Stack the coated biscuit pieces upright in the prepared loaf pan. Arrange them closely together and distribute them evenly throughout the pan.
  • Bake Until Golden: Bake for approximately 35–45 minutes, or until the loaf is golden brown and the center is thoroughly cooked. Cover loosely with foil if the top browns too quickly. Check the center before removing from the oven.
  • Prepare the Icing and Serve: Allow the bread to cool slightly. Whisk the powdered sugar, milk or cream, cinnamon, and maple extract until smooth. Drizzle the icing over the warm bread and serve.

Notes

 
  • Use plain pumpkin purée rather than pumpkin pie filling.
  • Avoid soaking the biscuit pieces excessively, as too much moisture can make the center soggy.
  • Check that the middle is fully baked before removing the loaf from the oven.
  • Adjust the milk in the icing gradually until it reaches your preferred consistency.
  • Store leftovers in an airtight container in the refrigerator for 3–4 days.
  • Freeze cooled portions in a freezer-safe container for up to 3 months for the best quality.
  • Reheat individual portions in the microwave or warm the loaf in a 350°F oven until heated through.
  • For the best texture, add the icing after reheating.
 

Nutrition Facts

 
  • Calories: 520 kcal
  • Total Fat: 20 g
  • Saturated Fat: 10 g
  • Cholesterol: 25 mg
  • Sodium: 850 mg
  • Total Carbohydrates: 79 g
  • Dietary Fiber: 2 g
  • Total Sugars: 43 g
  • Protein: 6 g
 
Note: These are rough estimates, not verified nutrition calculations. Actual values depend on the biscuit brand, ingredient quantities, and type of milk or cream used