Easy Pumpkin Pull-Apart Loaf Recipe

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Start Here: Cozy Cravings with Easy Pumpkin Pull-Apart Loaf Recipe

If you’re anything like me, the moment pumpkin season rolls around, I dive straight into cozy comfort foods. That’s exactly how I stumbled upon this Easy Pumpkin Pull-Apart Loaf Recipe. It’s the perfect hug-in-food form—warm layers of fluffy biscuit dough swirled with pumpkin and spice, all glazed with a sweet cinnamon drizzle. It’s the kind of recipe that fills your kitchen with an irresistible aroma and keeps you coming back for just one more pull. I love serving this loaf for weekend brunches or a casual afternoon treat. You’ll enjoy how the soft, gooey center contrasts with the lightly crisped edges, making each pull a mini celebration of fall flavors. Plus, pulling it apart with friends feels like a cozy little ritual that brings everyone closer—no knives needed! This Easy Pumpkin Pull-Apart Loaf Recipe is deceptively simple to make but delivers big on wow-factor. Using everyday ingredients and ready-made biscuit dough means you can whip it up anytime you’re craving something sweet and pumpkin-spiced—without the fuss of mixing and proofing yeast dough. Ready to get pulling?

Prep Like a Pro

Getting your workspace ready makes all the difference when making the Easy Pumpkin Pull-Apart Loaf Recipe. I recommend assembling your ingredients and tools first—this mise en place approach will keep your kitchen stress-free and your loaf-perfect every time. Plus, you’ll move smoothly from mixing to baking without any scrambling.

• A reliable loaf pan (8×4 or 9×5 inch size) sprayed with nonstick cooking spray (the kind with flour is my fave to prevent sticking!)
• Measuring cups and spoons for accuracy
• A small mixing bowl for the pumpkin filling
• A separate small bowl for your cinnamon sugar coating
• A whisk to mix the glaze until silky smooth
• A sharp knife to slice the biscuit dough horizontally

Gather Your Ingredients

Accuracy is key here—you want each bite of your Easy Pumpkin Pull-Apart Loaf Recipe to strike that perfect balance between sweet and spicy. Grab your ingredients carefully, and you’ll be rewarded below.

• Pumpkin puree – Use pure pumpkin, not pie mix, for fresh flavor.
• Granulated sugar – Divided, for mixing and coating dough.
• Vanilla extract – Brings warmth and depth.
• Pumpkin pie spice – The star spice blend that makes it unmistakably pumpkin.
• Egg – Helps bind and add richness.
• Pillsbury Grands Biscuits (homestyle or buttermilk) – The convenient base for that tender pull-apart texture.
• Cinnamon – For layering that aromatic crunch.
• Powdered sugar – To create a smooth, sweet glaze.
• Heavy whipping cream or milk – Adds creaminess to the glaze.

If you want to tweak this recipe, feel free to swap heavy cream with your favorite plant-based milk, or even use a gluten-free biscuit dough alternative. Small changes won’t affect the magic too much!

Step-by-Step to Easy Pumpkin Pull-Apart Loaf Recipe Bliss

Here’s where the magic happens. Follow these simple steps, and you’ll have a warm, aromatic loaf ready to pull apart in under an hour. I find the process delightful—watching the layers come together is half the fun!

1. Preheat and prep: Get your oven warmed to 350°F and lightly grease your loaf pan with nonstick spray, preferably with flour. This ensures the loaf slides out easily after baking.
2. Mix the pumpkin filling: In a medium bowl, stir together pumpkin puree, ¼ cup of granulated sugar, vanilla extract, pumpkin pie spice, and the egg until smooth and fragrant.
3. Slice the biscuit dough: Open your can of Pillsbury Grands Biscuits and carefully slice each biscuit in half horizontally. This creates thinner layers that puff up beautifully and hold the pumpkin filling.
4. Make the cinnamon sugar: Combine the remaining ¼ cup granulated sugar with 1 teaspoon cinnamon in a small bowl. Use this to coat each biscuit slice thoroughly, adding lots of sweet spice in every bite.
5. Layer it up: Lay one biscuit slice flat and spread a spoonful of pumpkin mixture on top. Top with another biscuit slice, more pumpkin mixture, and repeat the stacking and spreading process until you’ve used all your dough and filling. Place the layered stack gently into your loaf pan.
6. Bake to golden perfection: Pop your pan in the oven for 30-40 minutes. The loaf should turn a gorgeous golden brown on top, and the center will be moist and gooey—not raw. If things start browning too quickly, cover loosely with foil and lower the oven to 325°F to finish baking.
7. Glaze it up: While the loaf cools, whisk together powdered sugar, cinnamon, and heavy cream until smooth. Drizzle generously over the warm loaf to add that final sweet touch.

Serve & Savor

I love how inviting this Easy Pumpkin Pull-Apart Loaf Recipe looks on a platter, tearing off warm, sticky bites with ease. Pair it with a steaming mug of coffee or spiced chai and watch happy faces light up. The glaze adds just the right amount of sweet finish, and cleanup is a breeze—no slicing utensils necessary!

Creative Variations with Easy Pumpkin Pull-Apart Loaf Recipe

• Swap pumpkin for apple butter or cinnamon-spiced pears for a different seasonal spin.
• Add chopped nuts like pecans or walnuts between layers for extra crunch and flavor.
• Mix mini chocolate chips into the pumpkin filling for a subtle chocolate surprise.
• Use dairy-free milk and butter substitutes to make it vegan-friendly.
• Boost the spice by adding nutmeg or ginger to the pumpkin mixture.
• Try a maple glaze instead of cinnamon glaze for a rich, earthy sweetness.

Make-Ahead, Store & Reheat

• Make the loaf up to the baking step, cover tightly with foil, and refrigerate for up to one day; bake fresh the next day for best texture.
• Store leftover loaf loosely covered at room temperature for 1-2 days to keep it soft.
• Reheat individual pieces in the microwave for 15-20 seconds or in a toaster oven at 300°F for 5-7 minutes to refresh that warm, soft texture.
• If freezing, wrap tightly in plastic and foil for up to 2 months; thaw overnight in the fridge before reheating.

Your Easy Pumpkin Pull-Apart Loaf Recipe Questions Answered

• Can I use canned pumpkin pie filling instead of pumpkin puree? I don’t recommend it—the pie filling contains added spices and sugars, which can throw off the flavor and texture of your loaf.
• What if I don’t have pumpkin pie spice? No worries! Mix cinnamon, nutmeg, ginger, and a pinch of cloves as a quick homemade substitute.
• How do I prevent the loaf from getting soggy in the middle? Make sure to slice the biscuits thinly and bake fully through; if you notice quick browning, cover with foil and lower the temperature to cook the center gently.
• Can I double the recipe for a larger loaf? You can! Just use two loaf pans and monitor baking time closely—larger batches may need an extra 5-10 minutes.
• Is it okay to use other biscuit brands? Sure! Just pick a homestyle or buttermilk biscuit that isn’t too flaky for the best layering effect.

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