Viral Pumpkin Pull Apart Bread

This pumpkin pull apart bread is made with layers of buttery biscuit dough, pumpkin spice filling, and cinnamon sugar baked together in a loaf pan. The shortcut biscuit dough makes it much easier than a homemade pull apart bread, while the pumpkin between each layer keeps every piece soft, sweet, and full of fall flavor.

Why This Pumpkin Pull Apart Bread Went Viral

I made an apple pull apart bread that ended up being a big hit, and I’ve wanted to try another version ever since. So when I came across this pumpkin pull apart bread on Instagram from salt.and.piper_, I pretty much knew right away I was going to make it.

Pumpkin works really well in this kind of recipe because it sits between all those biscuit layers instead of just getting mixed into a loaf. With the cinnamon sugar and pumpkin pie spice, you get that pumpkin flavor in every piece you pull away.

And for how good it looks once you start pulling the layers apart, it’s surprisingly simple. Refrigerated biscuits do most of the work, and there’s no yeast dough or rising time to deal with. I’d make this for a fall breakfast, brunch, or dessert when I want something seasonal without spending half the day baking.

Ingredients You'll Need

For the pumpkin bread:

• 1 can jumbo biscuits
• 1 cup sugar
• 1 tablespoon cinnamon
• 1 teaspoon pumpkin pie spice
• ½ cup pumpkin puree
• 1 stick butter, melted

For the optional glaze:

• 1 cup powdered sugar
• 2 tablespoons milk
• ½ teaspoon vanilla extract
• Pinch of salt

Ingredient Notes That Make This Viral Pumpkin Bread Better

• Jumbo biscuits: I use Pillsbury Grands because the larger biscuits give you thicker, softer layers and make the finished loaf look more substantial when you pull it apart. If you can only find regular biscuits, they will work but you'll need to use a few extra to fit the loaf pan and they might bake faster.
• Pumpkin puree: Use plain pumpkin puree, not pumpkin pie filling. Pumpkin pie filling already has sugar and spices added, which would throw off the sweetness and seasoning in this recipe.
• Pumpkin pie spice: This gives the filling that classic fall flavor without needing several separate spices. If you don’t have it, use a mix of cinnamon, nutmeg, ginger, and a tiny pinch of cloves.
• Cinnamon sugar: The biscuit pieces get coated in cinnamon sugar before they’re stacked, which gives the loaf sweetness throughout instead of only in the pumpkin layer.
• Butter: Melted butter helps the cinnamon sugar stick to each piece of dough and adds richness between the layers. I use unsalted butter so the flavor stays balanced.

How to Make Pumpkin Pull Apart Bread

Step 1: Prep the pan

Preheat the oven to 350°F. Line a 9x5-inch loaf pan with parchment paper, leaving some overhang on the sides, then lightly coat it with nonstick spray.

Step 2: Make the Cinnamon Sugar and Pumpkin Pie Filling

Mix the sugar and cinnamon together in a medium bowl. In a separate bowl, stir together the pumpkin puree, pumpkin pie spice, and 2 tablespoons of the cinnamon sugar mixture.

Step 3: Prepare the Biscuits

Separate the Pillsbury Grands biscuits and split each one in half horizontally so you have 16 thinner pieces. Melt the butter in a shallow bowl.

Step 4: Coat and Stick

Dip each biscuit piece in the melted butter, then coat it in cinnamon sugar. Spread about 1 teaspoon of the pumpkin mixture over one side and then place a biscuit on top. 

Continue this process, dipping the biscuit in the butter and cinnamon-sugar then spreading the pumpkin on, stacking the pieces on top of each other as you go.

Step 5: Fill the Loaf Pan

Turn the stack sideways and place it in the prepared loaf pan so the biscuit layers stand vertically. Gently spread the pieces out to fill the length of the pan without packing them too tightly.

Step 6: Bake

Bake for 45–50 minutes, or until the top is golden and the biscuit layers in the center are fully baked. If the top starts getting dark before the middle is done, loosely cover it with foil for the remaining bake time.

Step 7: Make the Vanilla Glaze

Whisk together powdered sugar,  milk, vanilla extract, and a pinch of salt until smooth. Let the bread cool for 10–15 minutes, then drizzle the glaze over the top while it’s still slightly warm. If the glaze is too thick, add milk 1 teaspoon at a time until it reaches a pourable consistency.

Tips for the Best Pumpkin Pull Apart Bread

• Keep the biscuit dough cold while you work. Cold dough is easier to split, coat, and stack without stretching or sticking to your hands. If it starts getting too soft, put it back in the fridge for a few minutes.
• Use a thin layer of pumpkin filling. More isn’t necessarily better here. Spreading too much between the biscuits can make the center wet and slow down the baking. A light, even layer gives you pumpkin in every piece without weighing down the dough.
• Don’t pack the loaf pan too tightly. The biscuits need room to expand as they bake. Arrange them snugly enough to stand upright, but don’t compress the stack just to squeeze everything in.
• Place any smaller biscuit pieces toward the ends. If some pieces end up thinner than others, put them near the ends of the loaf where they’re easier to monitor. Keep the thicker pieces toward the middle so the loaf bakes more evenly.
• Check deep into the center before pulling it from the oven. The top can look completely finished while the inner biscuit layers are still doughy. Gently separate two center layers with a knife to make sure the dough is fully baked.
• Wait before adding the glaze. Let the loaf cool for 10–15 minutes first. It’ll still be warm enough for the vanilla glaze to run into the crevices, but not so hot that the glaze completely melts off.

How to Store and Reheat Pumpkin Pull Apart Bread

• If the bread is unglazed: Keep it tightly covered at room temperature for up to 2 days. Make sure the loaf is completely cool before covering it so condensation doesn’t soften the biscuit layers.
• If the bread is glazed: Once the vanilla glaze has set, cover the bread and store it in the refrigerator. I’ll leave a freshly glazed loaf out for serving the same day, but refrigerate leftovers since the glaze is made with milk.
• In the fridge: Store glazed or unglazed bread in an airtight container for up to 4 days. The biscuit layers will firm up when cold, so the bread is much better warmed before eating.
• To reheat: Microwave individual pieces for 10–15 seconds, or loosely cover a larger portion with foil and warm it in a 300°F oven for 10–15 minutes. If the bread is already glazed, use gentle heat so the glaze doesn’t completely melt away.
• In the freezer: For the best result, freeze the bread before glazing. Wrap the cooled loaf or individual pieces tightly and freeze for up to 2 months. Thaw overnight in the refrigerator, reheat, then add a fresh drizzle of glaze before serving.

Pumpkin Pull Apart Bread FAQs

What is pumpkin pull apart bread?

Pumpkin pull apart bread is a layered loaf made by stacking pieces of biscuit dough with pumpkin, cinnamon sugar, and warm spices between them. Once baked, the individual layers can be pulled apart by hand instead of slicing the loaf like traditional pumpkin bread.

What kind of biscuits are best for pumpkin pull apart bread?

I use Pillsbury Grands because the jumbo biscuits give the loaf thick, soft layers and are easy to split in half. Other refrigerated flaky jumbo biscuits will work too. If you use smaller biscuits, start checking the loaf earlier since they may bake faster.

Can I use pumpkin pie filling instead of pumpkin puree?

I recommend plain pumpkin puree because the sugar and spices are added separately in this recipe. Pumpkin pie filling is already sweetened and seasoned, so using it would make the finished bread sweeter and change the spice balance.

How do I know when pumpkin pull apart bread is done?

The top should be golden brown and the biscuit layers in the center should be completely baked through. Gently separate two of the middle layers with a thin knife to check for raw or gummy dough. If the top is getting too dark before the center is done, loosely cover it with foil and keep baking.

Why is my pumpkin pull apart bread doughy in the middle?

The center takes longer to bake because several layers of biscuit dough and pumpkin filling are packed together. Too much pumpkin between the layers or packing the loaf pan too tightly can also slow down the baking. Keep the filling thin and make sure the center biscuits are fully cooked before removing the loaf.

Can I make pumpkin pull apart bread ahead of time?

I prefer assembling the loaf shortly before baking. Once refrigerated biscuit dough is opened and layered with pumpkin filling, letting it sit too long can affect the texture. To save time, mix the cinnamon sugar, pumpkin filling, and glaze ingredients ahead, then assemble and bake the loaf when you’re ready.

Can I make pumpkin pull apart bread without a glaze?

Absolutely. The bread is already sweet from the cinnamon sugar and pumpkin filling, so the vanilla glaze is optional. You can leave it plain or finish the warm loaf with a light dusting of powdered sugar instead.

Can I add nuts to pumpkin pull apart bread?

Yes. Chopped pecans or walnuts can be sprinkled lightly between some of the layers for extra crunch. I’d use them sparingly so the biscuit pieces can still sit close together and bake evenly.

Viral Fall Recipes to Try Next

• Invisible apple cake
• Twisted apple pie rolls
• Pumpkin fluff
• Pumpkin snickerdoodles