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Pull Apart Pumpkin Spice Bread with Cinnamon Icing

Pull Apart Pumpkin Spice Bread with Cinnamon Icing is an easy recipe to make with canned biscuits. The pull-apart bread recipe is perfect for the fall and is made with all of the seasonal spices, including cinnamon, nutmeg, ginger, and cloves. I love this recipe and it’s the perfect pumpkin recipe to get you in the spirit of fall!

Picture of pumpkin pull apart bread in a glass dish.

This might be one of my all-time favorite pumpkin desserts. It’s sweet, pumpkin-y, filled with wonderful fall spices, and super easy to make. It really doesn’t get simpler than that.

I’ve seen this easy pumpkin recipe in a lot of places and thought it would be fun to try and I just love it. The icing is made with cinnamon, powdered sugar, vanilla, and cream. When you add it to the dessert and then let it cool, it kind of has a touch of a crunchy texture and that makes it just perfect.

I actually made this twice and added three-fourths of a cup of pumpkin the first time. It was a little too much pumpkin in my opinion (is that possible?), so I added less the second time and I like the way it turned out. I kinda think this is one of the best pumpkin recipes out there and will become a yearly tradition around my house.

My youngest really enjoyed the pumpkin pull-apart bread and wanted seconds. Pumpkin puree recipes are always a fun treat during the fall months.

What do I need for this pumpkin dessert recipe?

  • Oven
  • Mixing bowls
  • Spatula
  • Knife
  • Bread pan
  • Non-stick spray
  • Pumpkin puree
  • Sugar
  • Vanilla extract
  • Cinnamon
  • Ground cloves
  • Nutmeg
  • Ginger
  • Butter
  • Flaky layer biscuits
  • Powdered sugar
  • Heavy cream

Recipe and printable instructions listed below.

Pull Apart Pumpkin Spice Bread

Picture of canned pumpkin in a glass bowl

Add the canned pumpkin to a medium-sized bowl.

Picture of pumpkin puree and sugar in a glass bowl.

Next, add the sugar to the bowl. 

Picture of sugar, pumpkin, and vanilla in a glass bowl

Pour the vanilla extract into the bowl. 

Picture of pumpkin, sugar, vanilla, and spices in a glass bowl.

Add the cinnamon, cloves, nutmeg, and ginger to the mixture.

You can use the pumpkin pie spice and it will still be delicious, but I like to add the different spices to this pumpkin puree recipe.

I think the spices bring out a lot more flavor in the dessert. I almost always opt for these individual spices in fall desserts.

Mix everything together with a fork and set aside. 

Picture of cinnamon and sugar in a glass bowl

Now, add the remainder of the cinnamon and sugar to a small bowl. Mix and set aside. 

Picture of canned biscuits, pumpkin puree mix and sugar cinnamon mixture.

Grab your can of biscuits. Split each biscuit in half, for a total of 16 biscuits.

Butter each side, with melted butter, and spread a little bit of pumpkin puree mixture on top.

Sprinkle with the cinnamon-sugar mixture, stack, and create four piles of four biscuits and puree mix. 

Picture of pumpkin pull apart bread in a glass bread dish.

Add your biscuits to a greased and floured bread pan and bake for approximately 45-minutes.

If the top is starting to get a little too brown, put some tinfoil over the top and let it bake the remainder of the time. 

Cinnamon Icing

Picture of powdered sugar, vanilla, cinnamon, and cream in a glass bowl.

Add the powdered sugar, vanilla, cinnamon, and cream to a small bowl. Mix everything together until it’s well blended.

If you’d like it thicker, add more powdered sugar. To make it thinner, add a teaspoon of cream at a time. It can get runny pretty fast, so start small.

Picture of icing being poured over the pumpkin pull apart bread.

Once the pull apart bread bakes, let it cool for about 10 minutes. You can either leave it in the pan or take the bread out to add the icing.

Pour the icing over the top until it’s covered.

You can also reserve a little of the icing and pour it over the individual pieces, as well. Serve and enjoy!

Picture of pumpkin pull apart bread in a glass dish.

Pumpkin bread with icing on an orange plate

Check out the easy Pull Apart Pumpkin Spice Bread with Cinnamon Icing recipe card below, grab those ingredients, and start baking! This is a great fall dessert and I think you’ll really love it.

Then, share your comments below and click here to share a picture of your pumpkin recipe on the Pinterest Pin!  If you made any changes or added something different, be sure to share with us so we can try it, too!

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Yield: 16 pieces

Pull-Apart Pumpkin Spice Bread with Cinnamon Icing

Picture of pumpkin pull apart bread in a glass dish.

Pull Apart Pumpkin Spice Bread with Cinnamon Icing is an easy recipe to make with canned biscuits. The pull apart bread recipe is perfect for the fall and is made with all of the seasonal spices, including cinnamon, nutmeg, ginger, and cloves.

Prep Time 15 minutes
Cook Time 45 minutes
Additional Time 10 minutes
Total Time 1 hour 10 minutes

Ingredients

Bread

  • 1/2 cup pumpkin puree
  • 1/2 cup sugar (divided in half)
  • 1 tsp. vanilla
  • 2 tsp. cinnamon (reserve 1 tsp for cinnamon sugar blend)
  • 1/2 tsp ground cloves
  • 1/2 tsp. nutmeg
  • 1/4 tsp. ginger
  • 2 Tbsp. butter (melted)
  • 1 can flaky layer biscuits (8 count)

Cinnamon Icing

  • 1/2 cup powdered sugar
  • 1/2 tsp. cinnamon
  • 1/4 tsp. vanilla
  • 3 Tbs. cream (or milk)

Instructions

Preheat oven to 350-degrees

Spray and flour bread pan

  1. Add the pumpkin puree, 1/4 cup sugar, 1 tsp. cinnamon, vanilla, cloves, nutmeg, and ginger to a medium-sized bowl. Mix everything together.
  2. Add the remainder of the sugar and cinnamon to a small bowl and mix together.
  3. Break each biscuit in half, creating 16 biscuits. Butter each side. Spread the pumpkin puree mixture on the top side of the biscuit and sprinkle with a small amount of the cinnamon sugar mixture. Butter and add the next biscuit.
  4. Create four piles of biscuits. Be sure to leave the two end pieces, that will be at the end of the loaf, without pumpkin mixture.
  5. Bake for 45-minutes. If the top is getting too brown, cover with tinfoil for the remainder of the time.
  6. Let it cool for about 10 minutes.
  7. In a small bowl, mix the powdered sugar, vanilla, cinnamon, and cream. Pour over the pull apart spice bread.

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Nutrition Information:

Yield:

16 pieces

Serving Size:

1 piece

Amount Per Serving: Calories: 130Total Fat: 3.4gSaturated Fat: 1.5gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 4mgSodium: 261mgCarbohydrates: 23.7gFiber: 1gSugar: 12g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

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Rosalie Grodin

Wednesday 26th of September 2018

You can use it to make tea. This is 1 of the popular organic treatment for heartburn.

Julie Pollitt

Wednesday 26th of September 2018

Hi Rosalie! Are you talking about one of the spices?

Marilyn Lesniak

Wednesday 19th of September 2018

Congratulations! Your post was my feature pick at #ThursdayFavoriteThings this week. Visit me at https://www.marilynstreats.com on thursday morning to see your feature! All hosts choose their own features from the comments left on their blog so be sure to return to my blog to see your feature. I invite you to leave more links to be shared and commented upon. Please don’t forget to add your link numbers or post title so we can be sure to visit!

Julie Pollitt

Thursday 20th of September 2018

Hi Marilyn, That's so exciting! Thank you so much. I was just over there visiting and loved the surprise.

Have a good day!

Miz Helen

Tuesday 18th of September 2018

What a great idea for this recipe, it looks delicious! Thanks so much for sharing with us at Full Plate Thursday, your post is awesome. Hope you are having a great week and come back to see us soon! Miz Helen

Julie Pollitt

Tuesday 18th of September 2018

Hi Mix Helen! Thanks!

Comments are closed.