This Pumpkin Pull-Apart Bread is so much fun to make and turns out amazingly beautiful and oh so delicious tasting. Bake one up and tastes how good it is, enjoy!
I love this recipe so much. It’s a fun one to make with the kids yet, I really enjoy being in the kitchen myself and creating this beautiful looking bread. I serve this for family gatherings a lot since it’s great to have everyone grab and “pull-apart” a piece. Bake one of these gems up soon and see and taste what I’m talking about.
Pumpkin Pull – Apart Bread
- 2 cups all purpose flour
- 1 tsp fine sea or kosher salt
- 1 tbsp baking powder
- 3/4 cup whole milk
- 1/2 tsp vanilla extract
- 4 tbsp cold unsalted butter cut into cubes
- 1/4 cup granulated sugar
- 1 1/2 tsp pumpkin pie spice
- 1/2 cup unsalted butter melted and cooled slightly
- 3/4 cup pumpkin puree, I used from a can, should only say pumpkin, not pumpkin pie filling
- In a large mixing bowl, combine flour, salt, and baking powder. Use a whisk to break up any clumps.
- Toss cold butter in bowl and mix with fingers. Should look and feel like coarse crumbs.
- In a measuring cup, add the 3/4 cup milk with the 1/2 tsp vanilla extract. Mix together. Gently and slowly add into flour mixture. Mix with wooden spoon until dough comes together.
- Using a wood cutting board, add 1 tbsp flour and spread the flour with your hands across the board. Gently place the biscuit dough on the board.
- Roll the biscuits to 1/4 inch thickness.
Fold the dough over in half. Place in a bowl and cover with a baking towel. Refrigerate for 30 minutes.
- Take out of fridge and more flour to your wood board. Roll the biscuits to 1/4 inch thickness.
Use a 3″ circle cookie cutter and cut out 6 circles for the biscuits. Place the biscuits on a baking pan. Place in fridge for 1 hour.
- While in the fridge, preheat oven to 350 degrees. Spray a loaf pan with baking spray and set aside.
Remove from biscuits from the refrigerator and peel the biscuit in half. Place half of the biscuit back on the pan.
- In a small bowl, melt your remaining butter for about 15 seconds. Let cool for just a minute or so. In a small bowl, combine the sugar and pumpkin pie spice.
- Dip the biscuit into the butter and then into the cinnamon sugar mixture.
Using the pumpkin pie puree, spread about 1/2 tablespoon onto the center of 10 of the biscuits.
Begin stacking biscuits with the two plain ones on the bottom and top. Place into the loaf pans.
- Bake for 35-45 minutes or until a golden brown and centers are cooked.
- Allow to slightly cool before removing. Look how beautiful!