Pumpkin Spice Pull Apart Bread with Biscuits is a cozy treat that combines soft, flaky biscuits with warm spices and the gentle sweetness of pumpkin. Each piece is coated with cinnamon, nutmeg, and a hint of sugar, making it perfect for a chilly morning or afternoon snack. The way the bread pulls apart into gooey, flavorful bites makes it as fun to eat as it is tasty.
I love making this bread when the weather starts to cool down because it fills the house with that classic pumpkin spice scent that just feels like fall. One of my favorite things is how easy it is to share — everyone just grabs a piece from the pile, and before you know it, the bread is gone. Plus, I find that using biscuit dough keeps each piece tender and flaky, which is just perfect for soaking up a bit of butter or glaze.
Serving this with a warm cup of coffee or tea turns it into a simple but special moment. It’s great for lazy weekends, breakfast gatherings, or anytime you want a little homemade comfort. I sometimes like to sprinkle a bit more cinnamon sugar on top before baking to get a nice crunchy crust, which gives a lovely contrast to the soft inside.
Key Ingredients & Substitutions
Pumpkin Puree: Use pure canned pumpkin, not pumpkin pie filling. It gives moisture and that mild pumpkin flavor. If you don’t have canned pumpkin, homemade cooked and pureed pumpkin works well too.
Spices: Cinnamon and nutmeg are essential for that warm fall taste. Cloves are optional but add nice depth. If you want, try ginger or allspice as alternatives or add-ins.
Buttermilk: This helps keep the biscuits tender and adds a slight tang. If you don’t have buttermilk, mix milk with lemon juice or white vinegar and let it sit for 5 minutes before using.
Butter: Melted butter in the filling and dough boosts richness and helps the sugar stick well. You can substitute with margarine or a plant-based butter to keep dairy-free, though flavor may change slightly.
Brown Sugar: It adds moisture and a deeper sweetness in the filling. You can use coconut sugar or white sugar if needed, but brown sugar’s molasses flavor really suits this recipe.
How Do I Get Soft, Flaky Biscuits in Pull Apart Bread?
A key to this recipe is making sure the dough stays tender and flaky while still holding together for stacking.
- Don’t overwork the dough. Mix just until combined. Over-kneading makes tough biscuits.
- Roll the dough gently. Use light flour dusting and roll to an even thickness—about ¼ inch.
- Layer with the filling evenly. Brush the butter and sugar spice mix all over so each biscuit piece is flavorful and moist.
- Give the dough a short rise. About 30 minutes allows the biscuits to puff slightly, making them soft without being dense.
- Bake until golden brown. Watch closely to avoid over-baking, which can dry out the biscuits. Tent with foil if it browns too fast.
Following these steps helps each biscuit stay soft inside with a delicate crust, so the bread pulls apart perfectly and tastes delicious every time.
Equipment You’ll Need
- Mixing bowls – I use these to combine the ingredients easily and keep everything organized.
- Rolling pin – helps to roll out the dough evenly into a nice rectangle.
- Measuring cups and spoons – ensure accuracy for the perfect balance of spices and ingredients.
- Loaf pan – a 9×5-inch pan works best to hold the stacked biscuits as they bake and create that pull-apart shape.
- Whisk or spoon – great for mixing the dough, filling, and glaze until smooth.
- Small brush or spoon – for spreading the butter and sugar mixture over the dough.
- Cooling rack – to let the bread cool slightly before drizzling that sweet glaze.
Flavor Variations & Add-Ins
- Chopped pecans or walnuts – fold into the filling for a crunchy nutty touch that pairs nicely with pumpkin spices.
- Caramel bits – sprinkle inside before stacking for pockets of sweet, melted caramel in each bite.
- Cream cheese glaze – swap the vanilla glaze for a rich cream cheese frosting to make it even more indulgent.
- Chocolate chips – add a handful to the filling for a chocolatey twist that kids and adults love.
Pumpkin Spice Pull Apart Bread with Biscuits
Ingredients You’ll Need:
For the Biscuit Dough:
- 2 ½ cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves (optional)
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- ½ cup buttermilk (or milk with 1 tbsp lemon juice, let sit 5 mins)
- ¼ cup unsalted butter, melted
- 1 large egg
For the Filling:
- ½ cup unsalted butter, melted
- ½ cup brown sugar, packed
- 2 teaspoons ground cinnamon
- 1 teaspoon ground nutmeg
- ¼ teaspoon ground cloves (optional)
For the Glaze:
- 1 cup powdered sugar
- 2–3 tablespoons milk or cream
- ½ teaspoon vanilla extract
How Much Time Will You Need?
This recipe takes about 20 minutes to prepare, including mixing and slicing the dough, plus 30 minutes for proofing the dough before baking. Baking time is about 35–40 minutes, and you’ll want to let the bread cool 10 minutes before glazing and serving. Overall, plan for about 1 hour and 10 minutes from start to finish.
Step-by-Step Instructions:
1. Prepare the Dough
In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves. In a separate bowl, mix the pumpkin puree, buttermilk, melted butter, and egg until smooth. Pour the wet ingredients into the dry mixture and stir just until combined. The dough will be soft and a little sticky—try not to overmix.
2. Shape the Biscuits
Lightly flour your work surface and gently turn the dough out. Knead it a couple of times just until it holds together. Roll it into a rectangle about 10 inches by 14 inches.
3. Add the Filling
Mix the melted butter, brown sugar, cinnamon, nutmeg, and cloves for the filling in a small bowl. Brush this filling mixture evenly over the rolled-out dough, making sure every part is coated with that cinnamon-sugar goodness.
4. Cut and Arrange
Cut the dough into roughly 2-inch strips or squares. Lightly grease a 9×5-inch loaf pan, then stack or arrange the pieces next to each other with a little overlap to create the pull-apart bread effect.
5. Proof the Dough
Cover the pan with a clean kitchen towel and let the dough rise in a warm spot for about 30 minutes. The dough should puff up slightly during this time.
6. Bake the Bread
Preheat your oven to 350°F (175°C). Bake the pull-apart bread for 35 to 40 minutes until the top turns golden brown and the bread feels cooked through. If the bread starts to brown too quickly, tent it loosely with foil to prevent burning.
7. Make the Glaze
While the bread is baking, whisk together the powdered sugar, milk or cream, and vanilla extract until smooth. Adjust the milk to reach your desired glaze consistency.
8. Glaze and Serve
Let the bread cool in the pan for 10 minutes. Then drizzle the glaze over the top. Serve warm or at room temperature. Pull apart those soft, spiced biscuit layers and enjoy!
Can I Use Frozen Pumpkin Puree for This Recipe?
Yes! Just make sure to thaw it completely and drain any excess liquid to avoid making the dough too wet. Pat it dry with a paper towel if needed before mixing.
Can I Make This Bread Ahead of Time?
Absolutely! You can assemble the bread and keep it covered in the fridge overnight. Let it come to room temperature and rise for about 30 minutes before baking the next day.
How Should I Store Leftover Pull Apart Bread?
Store any leftovers in an airtight container at room temperature for up to 2 days. For longer storage, wrap tightly and freeze for up to 1 month. Thaw at room temperature before reheating gently.
Can I Substitute the Buttermilk?
Yes, if you don’t have buttermilk, just add 1 tablespoon of lemon juice or white vinegar to ½ cup of milk and let it sit for 5 minutes to curdle. This makes a quick homemade buttermilk substitute that works perfectly.
