Flaky Pumpkin Spice Pull Apart Bread – Ever just need a cozy, fall treat that’s quick and easy? This Flaky Pumpkin Spice Pull Apart Bread is exactly that. It’s got all the warm, spicy goodness of pumpkin pie, but wrapped up in layers of flaky, buttery biscuits. And guess what? It’s ready in under an hour! With ingredients you probably already have on hand, this bread is perfect for breakfast, snack time, or whenever you need a little autumn in your life.
So, let me tell you about the first time I made this. It was one of those rainy fall afternoons when my kiddo was bouncing off the walls, and I was desperate for something to keep us busy—and fed! I remembered a can of pumpkin pie mix I had tucked away, and boom, this recipe was born. I was honestly just winging it, but my husband and kid couldn’t stop asking when it would be ready. The smell of pumpkin spice filling the kitchen was enough to have them both circling like hungry little sharks. And when it finally came out of the oven? Let’s just say it didn’t last long! Now, this is my go-to when I need something fast, delicious, and perfect for fall.
What makes this Flaky Pumpkin Spice Pull Apart Bread truly special?
This bread is the best of both worlds. It’s got the flaky, pull-apart layers you love, but with that irresistible pumpkin spice flavor woven right through. And don’t get me started on the glaze—it’s the sweet finishing touch that ties it all together. The best part? You don’t have to spend hours in the kitchen kneading dough or waiting for it to rise. Nope! Just grab your trusty Pillsbury biscuits, stack ’em up with pumpkin pie mix, and in under an hour, you’ve got a showstopper that’s as easy as it is delicious. Who doesn’t love that?
What You Need To Make This Flaky Pumpkin Spice Pull Apart Bread Recipe?
Sugar & Pumpkin Pie Spice: These two are the dynamic duo of fall flavors. The sugar adds just enough sweetness without being overwhelming, and the pumpkin pie spice? Well, it’s basically fall in a bottle. It gives everything that warm, cozy vibe you’re looking for.
Pillsbury Grands Refrigerated Biscuits: Here’s the real game-changer. These biscuits make this recipe so easy. You don’t have to mess around with homemade dough, and they bake up flaky and buttery, creating those perfect layers for pulling apart. It’s like magic, but from a can.
Canned Pumpkin Pie Mix: Make sure you grab pumpkin pie mix, not purée! The mix already has the spices and sweetness all blended in, so it saves you a step. It gives the bread that creamy, rich pumpkin flavor without needing to add a bunch of extras.
Powdered Sugar, Milk, and Vanilla Extract (for the glaze): This is your classic, simple glaze, but it’s what takes the bread from delicious to downright irresistible. The powdered sugar gives it that smooth sweetness, the milk makes it pourable, and the vanilla adds just a hint of warmth. Drizzle it on while the bread is still warm for maximum meltiness!
Steps To Make Flaky Pumpkin Spice Pull Apart Bread:
First, go ahead and preheat your oven to 350°F. While it’s heating up, grab a loaf pan and give it a good spray with some nonstick spray. Trust me, you don’t want this bread sticking!
In a small bowl, mix together the sugar and 1 teaspoon of the pumpkin pie spice. Simple, right?
Now, separate the biscuit dough. You should have 16 biscuits in total. Flatten each one out a little with your hands—nothing fancy. Then, spread about 1 tablespoon of pumpkin pie mix on top of each biscuit.
Sprinkle a bit of that sugar and pumpkin pie spice mix on each one, and start stacking them up. You’re making four little piles of five biscuits each. Think of it as a fun, messy tower of deliciousness.
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Stack the piles sideways into the loaf pan, making sure the sides without filling are touching the ends of the pan. No need to be perfect—this bread is all about the layers!
Pop the pan in the oven and let it bake for 40-45 minutes. You want the biscuits to be baked through and the top to get that deep golden brown color.
Once it’s out of the oven, let the bread cool in the pan for about 10 minutes (I know, it’s hard to wait). Then, turn it out onto a plate or cutting board.
For the glaze: In a small bowl, mix together the powdered sugar, milk, vanilla extract, and a sprinkle of the remaining pumpkin pie spice. Drizzle it over the warm loaf, let it ooze into all those layers, and you’re ready to serve!
Tip:
Here’s a little trick to take your Flaky Pumpkin Spice Pull Apart Bread to the next level—let it cool just slightly before adding the glaze. I know, waiting is the hardest part when your house smells like pumpkin spice heaven! But trust me, if you drizzle the glaze while the bread is still super hot, it’ll just melt right off. Let it sit for about 10 minutes, so it’s warm but not steaming. That way, the glaze clings to the bread and drips down into all those lovely layers. And hey, don’t be afraid to get creative with your toppings. A little sprinkle of chopped pecans or a dusting of cinnamon on top of the glaze adds a nice crunch and extra flavor that’ll make everyone think you went all out.
Frequently Asked Questions:
Can I use pumpkin purée instead of pumpkin pie mix?
I wouldn’t recommend it! Pumpkin purée doesn’t have the sweetness or spices that the pumpkin pie mix has. If you only have purée, you’ll need to add sugar and your own spices to match the flavor. But honestly, using the pie mix is just easier and makes sure everything is perfectly balanced.
Can I make this ahead of time?
Yes! You can bake the bread ahead of time, but I’d hold off on the glaze until you’re ready to serve it. Just reheat the bread in the oven for a few minutes, then drizzle the glaze over the warm loaf right before serving. It’ll taste fresh and look gorgeous.
What if I don’t have pumpkin pie spice?
No worries! You can make your own by mixing cinnamon, nutmeg, ginger, and a pinch of cloves. It won’t be exactly the same, but it’ll definitely give you those warm fall flavors. Just use whatever you have in your spice cabinet and adjust to your taste!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Flaky Pumpkin Spice Pull Apart Bread
Ingredients
Ingredients for the Bread:
- ¼ c sugar
- 1 ¼ tsp pumpkin pie spice
- 2 8-count cans Pillsbury Grands Refrigerated Biscuits
- ¾ c canned pumpkin pie mix not pumpkin purée
Ingredients for the Glaze:
- ½ c powdered sugar
- 2 to 3 tsps milk
- 1 tsp vanilla extract
Instructions
- Start by preheating your oven to 350°F. While that’s heating up, go ahead and spray your loaf pan with some nonstick spray to make sure nothing sticks later.
- In a small bowl, mix the sugar with 1 teaspoon of pumpkin pie spice. Easy, right?
- Now, separate the biscuit dough into individual biscuits. Take each one and gently flatten it out with your hands. Spread about a tablespoon of the pumpkin pie mix on top of each biscuit—don’t worry about being perfect!
- Next, sprinkle that sugar and pumpkin spice mixture over each biscuit. Once that’s done, start stacking them up into four piles of five biscuits each. You’re creating little towers of deliciousness.
- Place these biscuit stacks into your prepared loaf pan, with the sides that don’t have filling facing the ends of the pan.
- Pop the pan into the oven and let it bake for about 40-45 minutes, until the biscuits are cooked through and the top is a gorgeous deep golden brown.
- Once it’s out of the oven, let it cool in the pan for 10 minutes. Then, carefully turn the loaf out onto a plate or cutting board.
- Making the Glaze: In another small bowl, mix together the powdered sugar, milk, vanilla extract, and the rest of your pumpkin pie spice. When the loaf is still warm but not too hot, drizzle the glaze evenly over the top, letting it seep into all those layers.
- Now, it’s ready to serve—so dig in while it’s still warm!
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
