Looking for a sweet breakfast treat or coffee companion bursting with cozy fall flavor? This Easy Pumpkin Pull-Apart Loaf is everything you want in a seasonal bake: soft, gooey layers of biscuits, swirled with real pumpkin, warming spices, and finished with a rich cinnamon glaze. It’s festive, fun, and so simple that even on your busiest mornings, you’ll have time to whip it up. Whether you’re bringing it to a family brunch or just snuggling in with a hot drink, this pull-apart loaf promises autumn comfort in every delightful bite.

Easy Pumpkin Pull-Apart Loaf Recipe - Recipe Image

Ingredients You’ll Need

This recipe keeps things blissfully simple: just a handful of pantry staples and a can of biscuit dough make it all possible. Each ingredient plays a key role in flavor, color, or irresistible softness. Don’t skip a single one—they truly work magic together!

Pumpkin Puree: Real pumpkin (not pie filling) gives genuine autumn flavor and lovely moistness.
Granulated Sugar: Adds sweetness and helps the cinnamon sugar layer caramelize and crisp up.
Vanilla Extract: Rounds out all the flavors with a cozy, aromatic touch.
Pumpkin Pie Spice: Delivers the classic fall spice blend for warmth and depth.
Large Egg: Binds the pumpkin filling and gives the loaf extra richness.
Pillsbury Grands Biscuits (8 count): Homestyle or buttermilk varieties are best; these give the loaf its signature layers and soft pull-apart texture.
Cinnamon: Enhances both layers and the final glaze—don’t be shy with it!
Powdered Sugar: For a sweet, velvety glaze to finish everything off.
Heavy Whipping Cream or Milk: Creates a smooth glaze—cream makes it ultra-rich, but milk works too.

How to Make Easy Pumpkin Pull-Apart Loaf

Step 1: Prep Your Pan and Oven

Preheat your oven to 350°F and give your 8×4 or 9×5-inch loaf pan a generous coating of nonstick cooking spray. If you have the variety that includes flour, use it! This will help those gooey layers slip right out when you’re ready to serve.

Step 2: Mix the Pumpkin Filling

In a medium bowl, stir together the pumpkin puree, 1/4 cup of the granulated sugar, vanilla extract, pumpkin pie spice, and the egg. This creamy mixture is basically autumn in a bowl—set it aside and resist eating it by the spoonful (for now).

Step 3: Prepare the Biscuits

Open your can of biscuits and, using a serrated knife, slice each biscuit horizontally so you have 16 thinner rounds. In a small bowl, mix the remaining 1/4 cup of granulated sugar with 1 teaspoon of cinnamon. Press each piece of raw biscuit in the cinnamon sugar so every surface is evenly coated—this is where the sticky, caramelized edges come from.

Step 4: Layer and Stack the Loaf

Now comes the fun part: layering! Lay out a biscuit slice, spread a little pumpkin mixture on top, add another biscuit piece, then more pumpkin, and continue stacking. Keep layering and spreading until all the biscuits and pumpkin are gone. Gently tip your “stacks” sideways into the loaf pan, snuggling them together—don’t worry if some filling oozes out, it’ll just make those edges more delicious.

Step 5: Bake to Perfection

Slide your pan into the oven and bake for 30 to 40 minutes. You’re looking for a golden, slightly crisp top, with the center cooked through but still nicely gooey. If you notice the top browning too much before the center is done, cover it loosely with foil and drop the oven temp to 325°F for the last stretch. Patience is key here for that irresistible pull-apart texture!

Step 6: Make and Drizzle the Glaze

While the loaf cools a bit, whisk together the powdered sugar, remaining cinnamon, and heavy cream (or milk). You want a thick, pourable glaze—add a splash more cream if necessary. Once the loaf is warm but not hot, drizzle the glaze generously over the top and into the cracks, letting it seep into every glorious layer.

How to Serve Easy Pumpkin Pull-Apart Loaf

Garnishes

To really make your Easy Pumpkin Pull-Apart Loaf pop, sprinkle some extra pumpkin pie spice or cinnamon on top right after glazing. For a special touch, a smattering of chopped toasted pecans or walnuts adds crunch and autumn flair. If you’re feeling extra fancy, tuck a few dried cranberries or a dusting of orange zest over the loaf for a burst of color and brightness.

Side Dishes

This loaf is perfect as part of a brunch spread! Pair it with creamy Greek yogurt, fresh fruit salad, or even a savory egg bake to balance the sweetness. And don’t forget the coffee or spiced chai—a warm drink makes those gooey pull-apart pieces even more comforting.

Creative Ways to Present

For a wow-worthy display, bake your Easy Pumpkin Pull-Apart Loaf in a cast-iron loaf pan or serve it on a wooden cutting board with a mini pitcher of extra glaze. If you’re serving a crowd, arrange slices slightly overlapped on a platter and sprinkle with extra candied nuts. For fall parties, you can even bake the loaf in muffin tins for adorable mini pull-aparts—perfect for grab-and-go snacking.

Make Ahead and Storage

Storing Leftovers

If you somehow manage to have leftovers, wrap the cooled Easy Pumpkin Pull-Apart Loaf loosely in foil or store in an airtight container. It will stay soft and moist on the counter for about two days. The glaze helps lock in freshness, but the texture will be at its absolute best within the first 24 hours.

Freezing

This loaf freezes wonderfully! Wrap individual slices or the whole (unglazed) loaf tightly in plastic wrap, then transfer to a freezer bag. When you’re ready for another treat, thaw at room temperature and add the glaze just before serving so it tastes bakery-fresh.

Reheating

To revive your loaf, pop individual pieces in the microwave for 10-15 seconds, or warm the whole loaf in a 300°F oven (covered loosely with foil) for 10 minutes. This brings back that just-baked softness and sends those pumpkin spices wafting through your kitchen all over again.

FAQs

Can I use homemade biscuit dough instead of canned?

Absolutely! If you have a favorite homemade biscuit recipe, use it in place of canned dough. Just make sure to roll the biscuits to a similar thickness and size so your Easy Pumpkin Pull-Apart Loaf bakes evenly.

Is there a dairy-free option for this recipe?

Yes! Use your favorite dairy-free milk in the glaze and double-check that your biscuit dough is dairy-free (some brands offer plant-based varieties). The loaf will still be just as delicious and perfectly seasonal.

What’s the best way to tell if the loaf is fully baked?

Check for a golden brown top and gently nudge the center—it should feel set, not raw, though still moist from the pumpkin. A skewer inserted into the center might come out a little sticky, but shouldn’t be coated in raw dough.

Can I make Easy Pumpkin Pull-Apart Loaf ahead for brunch?

Definitely! You can assemble the loaf the night before, cover, and store in the fridge. Bake fresh in the morning, then glaze and serve warm—it’s a showstopper that tastes best the same day it’s baked.

How can I customize the spice level?

If you love a powerful spice profile, add extra cinnamon, nutmeg, or ginger to the pumpkin mixture. For a subtler flavor, scale back on the pumpkin pie spice—either way, the result will be deliciously cozy.

Final Thoughts

There’s just something magical about sharing a loaf of Easy Pumpkin Pull-Apart Loaf, whether it’s for a family brunch or a special morning treat. With its gooey layers, spiced pumpkin filling, and sweet glaze, it’s the kind of recipe that brings people together—warm, messy fingers and all! Give it a whirl, and don’t be surprised if it becomes your new autumn tradition.