I made a Pumpkin Pull‑Apart Loaf—a cozy, shareable pumpkin‑spiced breakfast or fall treat. Layers of canned biscuit dough are generously brushed with pumpkin puree and spices, stacked in a loaf pan, then baked into a golden loaf that pulls apart into gooey, tender pieces.

Pumpkin Pull‑Apart Loaf

Why I’ll Love This Recipe

I love how this recipe turns pantry staples—canned biscuits and pumpkin puree—into an indulgent, effortless delight. It’s perfect for fall mornings or snack time, with moist, flavorful layers of pumpkin and warm spices, finished with a sweet cinnamon‑rich glaze that brings everything together.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

pumpkin puree (not pumpkin pie mix)
granulated sugar (divided between filling and cinnamon coating)
pumpkin pie spice
vanilla extract
a large egg
canned refrigerated biscuits (8‑count Grands! style)
ground cinnamon (for coating)
powdered sugar, cinnamon, and heavy cream (or milk) for glaze

directions

I preheat the oven to about 350 °F (175 °C) and grease either an 8×4″ or 9×5″ loaf pan. Then I stir together pumpkin puree, some sugar, pumpkin pie spice, vanilla, and the egg to make the pumpkin filling. I open the biscuits and slice each in half horizontally. I combine granulated sugar and cinnamon and coat each biscuit half, then stack two coated halves with pumpkin filling between. I layer the stacks sideways in the pan until it’s full. I bake about 30–40 minutes, until the top is golden and the center is cooked through but still moist and slightly gooey. If the top browns too quickly, I tent it with foil or reduce oven temperature to about 325 °F midway. Once baked, I let it cool briefly and then whisk together powdered sugar, additional cinnamon, and heavy cream or milk into a smooth glaze, drizzling it over the warm loaf before serving.

Servings and timing

Yield: about 8 generous slices or servings, depending on size of pan and slice thickness.
Prep time: around 10–15 minutes, including layering the biscuits
Bake time: about 30–40 minutes, with a check at 30 min
Cooling/glazing time: allow cooling for 5–10 minutes in pan, then glaze and serve

Variations

I’ve tried a few variations:

swapping heavy cream for milk or using a cream-cheese glaze instead
covering the loaf with foil early if it browns too fast
using different types of biscuits—homestyle or buttermilk version, not flaky
optionally skipping the glaze if I want a less-sweet version, though I rarely skip it

storage/reheating

I store leftovers loosely covered at room temperature or under foil for up to 2 days. The loaf can also be frozen (unglazed) for longer storage. To revive warm, crisp slices, I reheat in a low oven briefly. I avoid microwaving since it softens the texture.

FAQs

How moist or gooey should the center be when done?

The center should be cooked through yet remain moist and slightly gooey—not raw dough. That yield comes from balancing baking time with the pull‑apart, layered structure.

What biscuits work best for this recipe?

I use an 8‑count can of Grands! biscuits in homestyle or buttermilk style—not the flaky version—to ensure proper texture and rise.

Can I skip or change the glaze?

Yes—the glaze is optional. I love it drizzled over warm loaf, but it’s easy to skip or swap to a cream-cheese version depending on taste.

What if the top browns too quickly?

If the top becomes too dark while the center is still moist, I tent the top with foil around 25 minutes in or reduce the oven to 325 °F to finish baking evenly.

How should I serve it?

I flip the loaf out of the pan after cooling briefly, then drizzle glaze over it while warm. It’s ideal served immediately, warm enough to pull apart by hand and enjoy.

Conclusion

I absolutely love this Pumpkin Pull‑Apart Loaf for how simple ingredients become a moist, spiced, shareable treat. The layered biscuits and pumpkin mixture create soft, flavorful pulls, while the cinnamon glaze finishes with warmth and sweetness. It’s easy to make, surprisingly decadent, and perfect for fall brunches or cozy weekend mornings. I look forward to trying it with alternative biscuits, different glazes, or even seasonal spices next time—and I can’t wait to dig into another warm loaf soon.