This Pumpkin Cinnamon Pull-Apart Bread is a delightful fall-inspired treat that combines soft, buttery biscuits with a rich, spiced pumpkin filling, and a sweet cinnamon sugar coating. The recipe starts with store-bought jumbo biscuits, making it quick and easy to assemble while still delivering homemade flavor. Each biscuit is split and coated in a cinnamon-sugar mixture, adding a warm, sweet crunch to every layer. Between each biscuit, a generous spoonful of creamy pumpkin filling—made with pumpkin puree, brown sugar, vanilla, egg, and pumpkin pie spice—infuses the bread with a rich, velvety texture and deep autumnal flavor.
As the biscuits bake, they puff up and become golden brown, creating a beautiful pull-apart loaf. The cinnamon sugar on top caramelizes slightly, giving the crust a sweet, crunchy finish. Once out of the oven, the bread is cooled briefly and then drizzled with a silky glaze made from powdered sugar, cinnamon, and milk, adding a final touch of sweetness that complements the spiced filling and biscuits perfectly.
This pull-apart bread is perfect for breakfast, brunch, or as a cozy dessert. The layers make it easy to serve, with each piece offering a delicious blend of warm pumpkin filling, buttery biscuit, and sweet cinnamon glaze. Whether you’re sharing it at a family gathering or enjoying it with a cup of coffee, this treat is sure to bring the comforting flavors of fall to your table.
Pumpkin Cinnamon Pull-Apart Bread
Ingredients
Filling:
- 15 oz Canned Pumpkin Puree
- ¼ Cup Brown Sugar
- 1/4 tsp Salt
- 2 tsp Vanilla Extract
- 1 Egg
- 1 tsp Pumpkin Pie Spice
Bread:
- 1 Can of 8-Count Jumbo Biscuits Homestyle or Buttermilk, not Flaky
- ¼ Cup Sugar
- 1 tsp Cinnamon
Glaze:
- ½ Cup Powdered Sugar
- 1 tsp Cinnamon
- 2-3 Tbsp Milk
Instructions
- Preheat the oven to 350°F. Spray an 8×4 or 9×5 loaf pan with non-stick cooking spray.
- In a large bowl, mix all the ingredients for the filling until well combined.
- On a small plate, mix the cinnamon and sugar. Split each biscuit in half horizontally and coat each side in the cinnamon sugar mixture.
- Stand the loaf pan vertically. Start with a biscuit, then add 1 tablespoon of filling, followed by another biscuit. Continue stacking biscuits and filling until all are used.
- Carefully turn the pan back to horizontal. Sprinkle any leftover cinnamon sugar on top.
- Bake in the preheated oven for 35-40 minutes. If the top begins to brown too quickly, cover with foil and bake until the center is fully cooked.
- Remove from the oven and let cool for 5-10 minutes. Flip the loaf onto a plate.
- In a small bowl, whisk together the glaze ingredients. Drizzle over the loaf and serve warm.