Pumpkin Cinnamon Pull-Apart Bread is an easy fall-inspired treat made with biscuit dough and a sweet pumpkin-cinnamon mix. It's perfect for beginner bakers, snack lovers, and anyone craving cozy autumn flavors without the fuss.
Loving this bread will make you want to try my quick and easy Cinnamon Roll bites or Ensaymada!
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Why You’ll Love This Recipe
Because we use simple, store-bought biscuit dough, this recipe is beginner-friendly. No active dry yeast or rising time required - just mix, layer, and bake the Pumpkin Pull-Apart Bread.
It’s vegetarian and can be made dairy-free with plant-based butter. The recipe only needs a small bowl and a large bowl.
Also, maybe a small saucepan for the glaze if you want that extra sweetness. Bakers also add a dash of ginger, nutmeg, and salt to bring out the best in the pumpkin flavor.
Pumpkin puree is not just yummy on pumpkin bread. It’s rich in vitamin A, supporting your healthy eyes and skin. A dessert that’s secretly good for you? Yes, please!
Ingredients
Listed below are all the ingredients you will need:
- Pumpkin puree
- Granulated sugar
- Vanilla extract
- Ground cinnamon
- Large egg
- Refrigerated biscuit dough
- Oil or nonstick spray (for greasing the loaf pan)
See the recipe card for quantities.
Instructions
Prepare the Oven and Pan
Preheat oven to 350°F (175°C).
Lightly grease or spray a loaf pan with oil or nonstick spray.
Make the Pumpkin Mixture
In a medium bowl, combine the pumpkin puree, granulated sugar, vanilla extract, ground cinnamon, and egg.
Mix well until smooth. Set aside.
Assemble the Bread
Open the can of refrigerated biscuit dough. Slice each biscuit in half horizontally to create thinner rounds.
Dip each biscuit piece into the pumpkin mixture, coating both sides.
Layer the coated dough pieces vertically into the prepared loaf pan until all are used.
Bake and Cool
Bake for 25–30 minutes, or until the top is golden brown and the center is cooked through.
Remove from the oven and let the bread cool completely in the pan before serving!
Substitutions & Variations
- Ingredient Swap
No pumpkin puree? Swap with mashed sweet potato or banana. - Variation
You can also use crescent roll dough instead of biscuit dough.
Add chopped pecans, chocolate chips, or a layer of cream cheese filling for extra texture. - Mistake to Avoid
Don’t underbake! The center pieces need to be fully cooked or they’ll be too doughy.
Bake until golden, then cover with foil if the top browns too fast. - Storage Tips
- Store leftovers in an airtight container at room temperature for up to 2 days.
- For longer storage, place the bread in the refrigerator for up to 5 days. Reheat in the oven for 1–2 minutes to restore that cozy texture.
- Freeze for up to 1 month. Wrap in plastic wrap and reheat with a quick drizzle of glaze or a fresh sprinkle of cinnamon sugar.
FAQs
Pumpkin Cinnamon Pull-Apart Bread
Ingredients
- ¾ cup pumpkin puree
- ½ cup granulated sugar
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1 large egg
- 1 can refrigerated biscuit dough
- Oil or nonstick spray for greasing the loaf pan
Instructions
Prepare the Oven and Pan:
- Preheat oven to 350°F (175°C).
- Lightly grease or spray a loaf pan with oil or nonstick spray.
Make the Pumpkin Mixture:
- In a medium bowl, combine the pumpkin puree, granulated sugar, vanilla extract, ground cinnamon, and egg.
- Mix well until smooth. Set aside.
Assemble the Bread:
- Open the can of refrigerated biscuit dough and slice each biscuit in half horizontally to create thinner rounds.
- Dip each biscuit piece into the pumpkin mixture, coating both sides.
- Layer the coated dough pieces vertically into the prepared loaf pan until all are used.
Bake and Cool:
- Bake for 25–30 minutes, or until the top is golden brown and the center is cooked through.
- Remove from the oven and let the bread cool completely in the pan before serving.
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Looking for more delicious Pumpkin recipes for the holiday? Check out these recipes:
Recipes for Every Moment
Rainy afternoon, and you're craving something cozy? This Pumpkin Cinnamon Pull-Apart Bread is warm and perfect with a mug of tea or coffee.
Yani says
Amazing! This is so yum!
Lainey says
Hi Yani! Thank you so much. Please share photos if you bake this recipe. 🙂
Sweet says
Wow! This bread looks too delicious to not try. I hope I get to bake it soon!