Pumpkin Pull Apart Bread




  • 1 Can Pumpkin Puree (Or Just under two cups of puree from a pie pumpkin)
  • 1/2 Cup Sugar
  • 1 Teaspoon Vanilla
  • 2 Teaspoons Pumpkin Pie Spice
  • 1 Egg
  • 1 1/2 Teaspoons Cinnamon
  • 1 Can Refrigerated Buttermilk Biscuits (8 Count)


  • 8 Ounces Cream Cheese (Room Temperature)
  • 6 Tablespoons Butter, (Melted)
  • 2 Teaspoons Vanilla
  • 2 Cups Powdered Sugar



  1. Preheat oven to 350 degrees.
  2. Spray your bread loaf pan generously with cooking spray.
  3. In a large bowl, add pumpkin puree, sugar, vanilla, pumpkin pie spice, egg, and cinnamon, mix well until combined, set aside.
  4. Cut biscuits in half
  5. Place 6 biscuit halves in the bottom of your bread pan.
  6. Add the remaining biscuits to your bowl and coat well with the pumpkin mixture.
  7. Dump entire contents of bowl into your bread pan, biscuits and mixture.
  8. Bake 25-27 minutes.
  9. For the last 10 minutes, cover pan loosely with foil so that the top biscuits do not brown too much.


  1. Meanwhile, in a medium bowl, mix together all of the icing ingredients on medium speed for 2-3 minutes.
  2. Once the bread has finished baking and cooled slightly, add icing.


Be sure to check that the biscuits in the center of your bread are cooked through. If not, cook 5 minutes longer, covered with foil, and check again until done.


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