This Pumpkin Pie Spice Pull-Apart Bread layers refrigerated biscuits with a buttery pumpkin-spice filling and crunchy pecans, then finishes the warm loaf with a sweet spiced glaze. As it bakes, the pumpkin and warm spices fill the kitchen with a cozy fall aroma. Serve it warm and pull apart the soft, pumpkin-filled layers for an easy fall breakfast, brunch, or treat.
Made with 8 refrigerated buttermilk biscuits, the loaf gets its fall flavor from layers of pumpkin, warm spices, butter, and pecans. The biscuits are stacked sideways and baked at 350°F for 40–45 minutes, with foil added near the end if the top browns too quickly. After a short rest, drizzle the warm bread with the pumpkin-spice glaze and pull apart the layers to serve.
Quick Look: Pumpkin Pie Spice Pull-Apart Bread
- ⏱️ Prep Time: About 10 minutes
- 🔥 Bake Time: 40–45 minutes at 350°F
- 🥐 Shortcut: Refrigerated buttermilk biscuits mean no yeast dough, kneading, or rising.
- 🎃 Filling: Pumpkin, melted butter, sugar, pumpkin pie spice, vanilla, and chopped pecans.
- 🍂 Flavor: Warm pumpkin spice runs through both the filling and the glaze.
- 🌰 Texture: Soft pull-apart biscuit layers with creamy pumpkin filling and crunchy pecans.
- 👀 Watch For: The outside can brown before the tightly stacked center finishes baking, so tent the loaf with foil near the end if needed.
- ☕ Best Served: Warm, when the layers are soft and easiest to pull apart.
- Why This Recipe Works
- Stacking the pumpkin-coated biscuits vertically in the loaf pan creates individual layers you can pull apart after baking, while turning the last biscuit filling-side inward keeps plain dough at both ends of the loaf. Using refrigerated biscuits also gives you the fun pull-apart structure without making yeast dough from scratch.
- If you want another fall bake made for sharing, try my Pumpkin Bread Rolls.
SUMMARIZE & SAVE THIS CONTENT ON
Jump to:
- Quick Look: Pumpkin Pie Spice Pull-Apart Bread
- Chef’s Notes from Valentina
- Ingredients
- Substitutions And Additions
- How to Make Pumpkin Pie Spice Pull-Apart Bread
- Expert Tips for Pumpkin Pie Spice Pull-Apart Bread
- FAQ About Pumpkin Pie Spice Pull-Apart Bread
- More Fall Baking Recipes
- Pumpkin Pie Spice Pull Apart Bread with Pecans
Ingredients
- Refrigerated buttermilk biscuits: Use one 16.3-ounce can with 8 biscuits. They create the pull-apart layers without the work of making, kneading, and proofing yeast dough.
- 100% pure pumpkin: Use plain canned pumpkin, not pumpkin pie filling. The filling gets its sweetness and spices separately.
- Unsalted butter: Melted and mixed with the pumpkin to make the filling richer.
- Granulated sugar: Sweetens the pumpkin filling without overpowering the spices. Pumpkin pie spice: Used in both the pumpkin filling and the glaze, tying the flavors together.
- Vanilla extract: Also divided between the filling and glaze.
- Pecans: Chopped pecans add crunch between the soft biscuit layers, with extra for sprinkling over the finished loaf. If you enjoy pecans with warm fall spices, try my Spiced Sweet Potato Pound Cake with Caramel Frosting.
- Powdered sugar: Forms the base of the glaze.
- Heavy cream or whole milk: Either works for thinning the glaze to a drizzling consistency; both are options in the original recipe.
How to Make Pumpkin Pie Spice Pull-Apart Bread
- Preheat the oven to 350°F (180°C). Grease a 9 × 5-inch loaf pan with cooking spray or butter.
- Mix the filling. Stir together the pumpkin, melted butter, granulated sugar, 1 teaspoon pumpkin pie spice, and 1 teaspoon vanilla until combined.
- Layer the biscuits. Separate the dough into 8 biscuits. Spread the pumpkin mixture over each biscuit and sprinkle with chopped pecans.
- Stack the biscuits. Place the prepared biscuits on top of one another.
- Turn the final biscuit filling-side down so plain biscuit dough faces outward at both ends of the stack. This original detail is worth preserving because it keeps the filling inside the loaf rather than exposed at one end.
- Arrange in the pan. Turn the entire stack onto its side and place it lengthwise in the prepared loaf pan so the biscuit layers stand vertically. Bake for 40–45 minutes, until the bread is deep golden brown and the center is baked through. If the top is browning too quickly, loosely tent it with foil during the last 10 minutes. Because the biscuits are tightly stacked, don't judge doneness from the browned top alone.
- Cool for 10 minutes. If necessary, run a thin knife around the edges to loosen the loaf from the pan, then carefully invert it onto a serving platter.
- Make the glaze. Whisk together the powdered sugar, heavy cream or whole milk, remaining ½ teaspoon pumpkin pie spice, and remaining ½ teaspoon vanilla until smooth. Drizzle over the warm bread and sprinkle with additional chopped pecans.
Serving Suggestions
I like this pull-apart bread best while it's still warm, when the pumpkin-filled layers are soft and easy to pull apart. It doesn't need anything alongside it, but a cup of coffee or a cold glass of milk makes it especially good for a fall breakfast or afternoon treat. The pull-apart format also makes it fun to set on the table and share with family.
FAQ About Pumpkin Pie Spice Pull-Apart Bread
Yes. Bake the bread ahead and store it covered at room temperature for up to 2 days. For longer storage, freeze the cooled bread without the glaze for up to 1 month. Thaw it before reheating, then add the glaze before serving.
Yes. You can leave the pecans out if you prefer a nut-free version. The bread will still have the soft pumpkin-spice layers and glaze; you'll simply lose the crunchy contrast the pecans provide.
More Fall Baking Recipes
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Pumpkin Pie Spice Pull Apart Bread with Pecans
Equipment
- oven
Ingredients
- 1 can refrigerated buttermilk biscuits 16.3 oz, 8 biscuits
- ½ cup canned 100% pure pumpkin
- 4 tablespoons unsalted butter melted
- ⅓ cup granulated sugar
- 1 ½ teaspoons pumpkin pie spice divided
- 1 ½ teaspoons pure vanilla extract divided
- ¼ cup chopped pecans plus 1-2 Tablespoons for the topping
- ½ cup powdered sugar
- 2-3 tablespoons heavy whipping cream or whole milk
Instructions
- Heat oven to 350°F. Spray 9x5-inch loaf pan with cooking spray or grease with unsalted butter; set aside.
- Separate dough into 8 biscuits. In a medium bowl, combined the canned pumpkin, melted butter, granulated sugar, 1 teaspoon of pumpkin pie spice, and 1 teaspoon of vanilla extract. Spread pumpkin pie mixture on top of each biscuit. Top each with the chopped pecans.
- Stack biscuits in a pile to form alternating layers of biscuit and pumpkin filling. The very last biscuit that is placed on top should be inverted so that its filling is facing down against the filling of the next-to-last biscuit rather than facing up (i.e. both the top and bottom ends of the stack should be capped by biscuit rather than filling).
- In a loaf pan, tip the stack of biscuits/filling onto its side all in a row--again, if the stacking has been done correctly, the part of the unbaked loaf that touches each end of the pan should be biscuit rather than filling.
- Bake for about 40-45 minutes or until loaf is deep golden brown and center is baked through. Make sure to cover pan loosely with a sheet of aluminum foil 10 minutes before taking the pan out of the oven, to prevent the bread from over-browning.
- Place pan on a rack and let bread cool for about 10 minutes. If necessary, run knife around edges to loosen loaf from pan. Carefully turn pan upside down on a serving platter to release loaf.
- In a small bowl, whisk powdered sugar, heavy cream or milk, and the remaining ½ teaspoon each of pumpkin pie spice and vanilla until smooth and no sugar lumps are seen. Drizzle over loaf. Sprinkle 1-2 Tablespoons of chopped pecan on top. Serve warm and enjoy!
Recipe Notes
Nutrition
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Such a fun fall treat! I especially love the combination of the soft pumpkin-spice layers, crunchy pecans, and sweet glaze. Serve it warm, when the biscuit layers are soft and easy to pull apart. It’s a great one to put in the middle of the table and let everyone share. I hope you enjoy it!
Wow! This looks so good--and even better, easy! Yay for pumpkin season, its finally here!!
Oh brother- this looks like something you'd buy at a bakery- so professional looking!
Delicious looking pictures. I love the instructions on preparing and stacking the bread. I remember the first pull apart bread I made, it took me forever to figure out how to put everything together...
Yes yes YES! Love all of these gorgeous process photos, and I am such a sucker for anything pull-apart. Sign me up for a loaf of this, please!
I think this is the one I will make the next time we have a potluck! Very nice recipe
Oh I'm ready for pumpkin spice everything! This pull apart bread is a scrumptious way to begin the new season. Happy fall, Denise!
Looking at this loaf it's strikingly gorgeous and delicious at the same time - I had no idea it was so easy to make too - brilliant, Denise!
This is such an easy and delicious looking treat Denise. I'm sure the aroma is crazy good!