Pumpkin Pull Apart Bread

This is what we call doing a swan dive into fall with a swimsuit made out of leaves, goggles crafted from pine cones, and a swim cap made from a pumpkin. Summer is officially over, and I am MORE than happy to warmly welcome my all time favorite season! Come on in, fall! Please, stay as long as you’d like. Preferably through winter – we can just skip all that freezing coldness this year right? I’m so glad you agree.

I am all BOUT that fall life, man. I go full out basic and load up on as many Pumpkin Spice Lattes and *enter other pumpkin food/drink here* throughout September, October, and November. And I’m not one bit sorry about it.

I love everything about this season. The weather makes me smile any time I’m outside, the look of the orange, brown, yellow, and red leaves, the food – the fooooooood, though. Comforting, soul filling, warm, cozy, curl up next to the fireplace type of food. It is my love language.

So, I am more than a little pumped about kicking off fall on the blog with this pumpkin pull apart bread. A ridiculously, crazy, wrongly easy breakfast/snack/dessert that will have you dancing in your boots, leggings, and flannel shirt. YAS.

Let’s start with the ingredients – we’ve got a can of Pillsbury biscuits (the kind that comes in the can that you pop open, aka the most terrifying part of my afternoon), some pumpkin, sugar, and pumpkin pie spice. We will talk about the glaze later, but for now that’s all you need.

Then you slice each biscuit in half, slap some of your pumpkin mixture in between each slice, stack them together, and load them up into a greased loaf pan. Pop that little rectangle of pure cozy happiness into your oven, walk away for 40 minutes, sip a pumpkin spice latte while you ponder the beautiful weather outside, and then remove your perfectly golden brown loaf of pull apart bread from the oven and let it hang out while you make your glaze.

The glaze is too easy to even call a recipe. You just melt some butter and stir in some powdered sugar and cinnamon. Why do those three simple ingredients come together to make an impossibly addictive and delicious glaze? Idk. Because God loves us. It’s the only explanation.

Remove your bread from the loaf pan, drizzle the glaze allllllll over top, pull apart, and DEVOUR immediately.

Because we sliced each biscuit in half and spread pumpkin magic in between each one, they pull apart so easily into little single serving slices of fall joy. The biscuits are soft and tender, the pumpkin “filling” is flavorful and smooth and sweet, and the glaze is just heaven. All of those factors combined = the perfect bite of fall food.

For whatever occasion. In the morning with your cup of coffee? Yes. In the middle of the afternoon as a pick-me-up snack? Yessss. After dinner as dessert? Yas. 10:30 pm right before bed when the sweet tooth hits? YAASSSS. It is appropriate at ALL the times.

Let’s just come to an agreement right now. You make this. I’ll make this. We will share a virtual food hug while making and eating together, and we will call that a success. K? Great. It’s a date.

Happy fall, everyone! Put those pumpkin pants on!

Pumpkin Pull Apart Bread

• Author: Annie Chesson
• Prep Time: 15 mins
• Cook Time: 40 mins
• Total Time: 55 minutes
• Yield: 16 slices 1x

Ingredients

Scale 1x2x3x

For the pull apart bread

• 1 can Pillsbury grands flakey biscuits (the one with 8 biscuits)
• 1 cup canned pumpkin puree (not the pumpkin pie filling that already has sweetener and spices)
• 1/2 cup sugar
• 1 1/2 teaspoon pumpkin pie spice

For the glaze

• 1/4 cup butter, melted
• 1/2 cup powdered sugar
• 1/4 teaspoon cinnamon

Instructions

1. Preheat your oven to 350 degrees and grease a loaf pan liberally with butter
2. Slice each biscuit in half and set aside
3. In a small bowl, stir together the pumpkin puree, sugar, and pumpkin pie spice until combined
4. Spread a small spoon full (less than 1 tablespoon) of the pumpkin mixture onto the top of one slice of biscuit, and place another slice on top of that, spread another spoon full, etc…Make 4 stacks of 4 biscuit halves, with only one of the stacks not having any filling spread on top (that will be one of your ends)
5. Place your first stack into your greased loaf pan horizontally, so it looks like Oreos when you open the package, and continue to place the other stacks in front of each other until you have all of them in, ending with the bare biscuit top at the other end
6. Bake for 40 minutes, or until the top of the loaf is a deep golden brown
7. Let it cool for several minutes, run a knife along the sides of the pan to unstick any of the biscuits, and turn the loaf over onto a plate. Set it right side up and make your glaze
8. Stir together the melted butter, powdered sugar, and cinnamon until it is totally combined, and drizzle the glaze all over the top of your pull apart bread. Serve!

Nutrition

• Serving Size: 1 slice
• Calories: 153
• Sugar: 12 g
• Sodium: 296 mg
• Fat: 7 g
• Trans Fat: 0 g
• Carbohydrates: 22 g
• Fiber: 1 g
• Protein: 2 g
• Cholesterol: 8 mg

If you make this or any of my other recipes, be sure to Instagram it and hashtag #thegarlicdiaries!

In the mood for more pumpkin recipes? Check these out:

Skinny Pumpkin Cheesecake Mousse

Pumpkin Bread French Toast

Cheater Pumpkin Cinnamon Rolls with Maple Glaze