If fall had an official comfort food, it would be this Pumpkin Spice Pull Apart Bread. Imagine layers of fluffy biscuit dough smothered with sweet pumpkin pie mix, dusted with warm spices, and baked into golden perfection—all drizzled with a silky vanilla glaze. It’s gooey, sweet, and just messy enough that you know it’s going to taste amazing.

The best part? This bread is made with refrigerated biscuit dough, which means no kneading, no waiting for dough to rise, and no stress. It’s the shortcut fall pumpkin dessert that feels homemade and indulgent without keeping you tied to the kitchen. Perfect for breakfast with coffee, a festive brunch, or as a crowd-pleasing treat for game day or holidays.

So, grab those biscuits and a can of pumpkin pie mix, and let’s bake up a pull-apart loaf that will make your whole house smell like autumn joy.

Why You’ll Love This Pumpkin Spice Pull-Apart Bread

A shortcut recipe using refrigerated pull-apart biscuits.
Filled with sweet, spiced pumpkin pie mix for maximum fall flavor.
Drizzled with a simple glaze that takes it over the top.
Perfect for sharing—just pull, tear, and enjoy!
A versatile pumpkin pie mix bread that works as dessert or breakfast.

Ingredients You’ll Need

For the Bread:

1/4 cup sugar
1 1/4 tsp pumpkin pie spice
2 cans (8-count each) Pillsbury Grands refrigerated biscuits
3/4 cup canned pumpkin pie mix (not puree)

For the Glaze:

1/2 cup powdered sugar
2–3 tsp milk
1 tsp vanilla extract

Step-by-Step Instructions

Preheat oven: 350°F. Grease a standard loaf pan with nonstick spray or butter.
Mix topping: Combine sugar and pumpkin pie spice in a small bowl.
Prep biscuits: Separate dough and cut each biscuit into quarters. Flatten slightly with your fingers.
Layer with pumpkin: Spread a thin layer of pumpkin pie mix on each piece. Sprinkle with the sugar-spice mixture.
Assemble: Stack coated pieces and place upright in the prepared loaf pan, continuing until filled.
Bake: 35–40 minutes, until puffed, golden, and cooked through. If the top browns too fast, tent with foil for the last 10 minutes.
Glaze: While baking, whisk powdered sugar, milk, and vanilla until smooth. Adjust consistency if needed.
Finish: Cool bread in the pan for 10 minutes, then drizzle glaze over warm bread before serving.

Tips for the Best Pumpkin Pie Mix Bread

Don’t use pumpkin puree: Pumpkin pie mix already has sugar and spices, giving this bread rich flavor without extra fuss.
Check the center: Pull-apart bread can brown quickly but stay doughy inside—test with a skewer before removing from the oven.
Customize it: Add chopped pecans, walnuts, or even mini chocolate chips between the layers.
Glaze while warm: This way, the glaze melts slightly into the bread, making every bite gooey and irresistible.
Serving idea: Warm slices pair beautifully with a hot cup of apple cider or coffee.

A Little Story Behind This Bread

I first made this pumpkin spice pull apart bread on a chilly Saturday morning when I wanted something festive but easy. My kids love anything that can be eaten with their hands, and this recipe was a huge hit—no knives needed, just grab a piece and pull! It quickly became a family favorite for fall weekends and holiday mornings.

Now, every year when pumpkins hit the store shelves, this bread makes an appearance in my kitchen. It’s one of those recipes that feels special but requires so little effort—my kind of baking magic.

What to Serve with Pumpkin Spice Pull-Apart Bread

As a breakfast treat: Pair with coffee, tea, or cider.
As a dessert: Serve warm with a scoop of vanilla ice cream.
For brunch spreads: Alongside eggs, bacon, or quiche for a festive fall table.
Holiday gatherings: A guaranteed crowd-pleaser for Thanksgiving morning or Friendsgiving potlucks.

How to Store and Reheat

Room temperature: Store in an airtight container for up to 2 days.
Refrigerator: Keeps for up to 5 days.
Freezer: Wrap in foil and freeze up to 2 months. Reheat in the oven at 300°F for 10–12 minutes.
Quick reheat: Pop individual slices in the microwave for 15 seconds.

FAQs About Pumpkin Spice Pull-Apart Bread

Can I use homemade biscuit dough?

Yes! Refrigerated dough makes it quick, but homemade works if you prefer.

What’s the difference between pumpkin puree and pumpkin pie mix?

Pumpkin pie mix is already sweetened and spiced. Puree is plain pumpkin. For this recipe, stick to pumpkin pie mix.

Can I make this ahead of time?

Yes, assemble the loaf the night before, cover, and refrigerate. Bake fresh the next day.

How do I know when it’s done?

The top should be golden and a skewer inserted in the center should come out without raw dough.

Can I double the glaze?

Absolutely—more glaze = more happiness.

A Tear-and-Share Fall Favourite

This Pumpkin Spice Pull Apart Bread is everything we love about fall—warm, spiced, and full of pumpkin flavor—in a fun, pull-apart style that’s perfect for sharing. Whether you enjoy it for breakfast, brunch, or dessert, it’s the kind of recipe that will quickly become a fall tradition in your home.

So next time you’re craving pumpkin but don’t want the fuss of pie, bake up this sweet and simple pull-apart bread. One bite (or handful), and you’ll be hooked.

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Pumpkin Spice Pull-Apart Bread

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Author: Amanda Thompson
Total Time: 50–55 minutes
Yield: 1 loaf (about 10–12 servings) 1x
Diet: Vegetarian

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Description

Pumpkin Spice Pull Apart Bread is the ultimate cozy fall treat—layers of refrigerated biscuit dough spread with pumpkin pie mix, sprinkled with warm spices, and baked until golden, then drizzled with a sweet vanilla glaze. Easy, gooey, and irresistibly shareable, it’s the perfect pumpkin dessert or breakfast for autumn gatherings.

Ingredients

Scale

For the Bread:

¼ cup sugar
1 ¼ tsp pumpkin pie spice
2 cans (8-count each) Pillsbury Grands refrigerated biscuits
¾ cup canned pumpkin pie mix (not puree)

For the Glaze:

½ cup powdered sugar
2–3 tsp milk
1 tsp vanilla extract

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Instructions

Preheat oven to 350°F (175°C). Grease a standard loaf pan.
Mix topping: In a small bowl, combine sugar and pumpkin pie spice.
Prep biscuits: Separate dough, cut each biscuit into quarters, and flatten slightly.
Layer: Spread pumpkin pie mix on each piece and sprinkle with the sugar-spice mixture.
Assemble: Stack coated pieces and place upright into the prepared loaf pan.
Bake 35–40 minutes until puffed and golden. Tent with foil if browning too quickly.
Make glaze: Whisk powdered sugar, milk, and vanilla until smooth.
Finish: Cool bread in pan for 10 minutes, drizzle with glaze, and serve warm.

Notes

Do not substitute pumpkin puree—pumpkin pie mix adds sweetness and spice.

Check doneness with a skewer to ensure the center is fully cooked.

Add-ins like chopped pecans, walnuts, or mini chocolate chips make fun variations.

Glaze while warm so it melts slightly into the bread.

Best served fresh but reheats beautifully.

Prep Time: 15 minutes
Cook Time: 35–40 minutes
Category: Desserts
Method: Baking
Cuisine: American

Pumpkin Spice Pull-Apart Bread: The Cosiest Fall Pumpkin Dessert