Pumpkin Pull Apart Cinnamon Bread
Pumpkin Pie Pull Apart Bread is soft, buttery, and perfectly sweet. Each bite is filled with gooey pumpkin goodness that melts in your mouth.
Imagine the warm scent of fall filling your kitchen as you bake this pumpkin pie pull-apart bread. It’s not only delicious but also one of the easiest pumpkin recipes. It is sure to impress your family and friends.
This tasty spin on classic monkey bread is perfect for pumpkin lovers and will surely wow your family. Whether you’re making it for a holiday breakfast, a cozy brunch, or just need a sweet treat, this pumpkin pull-apart bread is easy to make and might just become your new favorite.
Table of contents
❤️ Why You’ll Love This Recipe
- This recipe is so easy to make that even beginners can do it.
- It’s also a great recipe to feed your crowd this fall for breakfast or even on Thanksgiving morning.
- Plus, all of these ingredients are budget-friendly so you don’t have to worry about spending a ton of money at the grocery store.
🛒Ingredients
This is a quick glance at the ingredients that you will need to make this recipe. You can find the full list of amounts and ingredients in the recipe card at the bottom of this post.
- biscuit dough
- sugar
- cinnamon
- butter
- pumpkin pie spice
- pumpkin puree
See the recipe card below for quantities.
🔪 🔪 How to Make This Pumpkin Pie Pull Apart Bread
This is a quick overview of the steps needed to make this pumpkin pull-apart bread. You can find the full instructions in the recipe card at the bottom of this post.
Divide the biscuits into 3 layers per biscuit. For instance, the can of 8 biscuits should give you 24 thinner pieces.
Set up a dredging station. Place the melted butter in a shallow bowl. Whisk the cinnamon and sugar together and place in another shallow bowl. Mix the pumpkin puree with the pumpkin pie spice.
Take each layer and start by dipping both sides in the melted butter, followed by dipping it in the cinnamon and sugar blend, coating both sides.
Place about a teaspoon of the pumpkin puree mix on each piece of biscuit and spread it in a thin, even layer.
Stack the pieces of biscuit into a 9” loaf pan. Place the pan in the oven and bake.
Let it rest in the pan before removing and setting the loaf on a serving plate or platter. Serve while still warm.
🥄 Equipment
- 9-inch Loaf Pan
- 2 Medium Bowl
- Spatula
🥫 Storage
Storing: If you have leftover pumpkin pie monkey bread, keep it fresh by storing it in an airtight container in the fridge for up to three days.
Freezing: This recipe freezes well, making it perfect for planning ahead or holiday meals. Wrap the unbaked loaf tightly in plastic wrap and freeze it for up to 2 months. When you’re ready to bake, let it thaw completely before following the regular baking instructions.
Reheating: To warm up frozen bread, wrap it in foil and bake at 350°F for 10-15 minutes or until it’s heated. You can also thaw it overnight in the fridge before reheating.
Serve With
This tasty bread goes great with lots of different toppings. I love to serve this warm with a dollop of cream cheese frosting or a drizzle of caramel sauce. For a cozy breakfast, enjoy it with an Air Fryer Boiled Egg, Slow Cooker Pumpkin spice Latte, or a simple cup of coffee.
💭 Tips
- You can assemble this bread up to 24 hours in advance and keep it in the fridge until ready to bake. Just make sure to let it sit at room temperature for about 30 minutes before baking.
- Feel free to adjust the spices based on your preferences. Add more cinnamon or pumpkin pie spice for a more robust flavor, or reduce them if you’re not a fan of spices.
- When stacking the biscuits make sure that they touch each other so that both sides cook with the pumpkin and cinnamon sugar.
⁉️ FAQ
Do you have questions about this pumpkin pie pull-apart bread recipe? Here are the answers to the most commonly asked questions.
Look for a deep golden brown color and a firm center when pressed gently.
You can substitute with sweet potato or butternut squash puree, though the flavor will differ slightly.
🍽 More Recipes
Do you enjoy Pumpkin Pie Pull Apart Bread, try these delicious recipes:
🧾Recipe Card
Want to make this recipe? Print the recipe card below, or pin this recipe, so you can find it later.
Pumpkin Pie Pull Apart Bread
Equipment
- Small bowls
- Whisk
- 9″ loaf pan
Ingredients
- 8 ounces flaky biscuit dough
- ⅓ cup sugar
- ½ teaspoon cinnamon
- ½ cup melted butter
- 1 teaspoon pumpkin pie spice
- ½ cup pumpkin puree
Instructions
- Preheat the oven to 350 degrees.
- Start by dividing the biscuits into 3 layers per one biscuit. For instance, the can of 8 biscuits should give you 24 thinner pieces.
- Set up a dredging station. Place the melted butter in a shallow bowl.
- Next, whisk the cinnamon and sugar together and place in another shallow bowl.
- Last, mix the pumpkin puree with the pumpkin pie spice.
- Take each layer and start by dipping both sides in the melted butter, followed by dipping it in the cinnamon and sugar blend, coating both sides.
- Lay the slices flat on a surface and continue until all the layers have been dipped.
- Place about a teaspoon of the pumpkin puree mix on each piece of biscuit and spread it in a thin, even layer.
- Next, stack the pieces of biscuit into a 9” loaf pan.
- Place the pan in the oven and bake for 35-40 minutes.
- Let it rest in the pan for about 20 minutes before removing and setting the loaf on a serving plate or platter.
- Serve while still warm.
Notes
Disclaimer
Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.
