Pumpkin Pull-Apart Bread

This recipe for pumpkin pull-apart bread is so much fun to make and turns out amazingly beautiful and oh so delicious tasting. Bake one soon. You’ll  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. It’s turn out looking just a little different every time I make one.

I serve this for family gatherings a lot since it’s great to have everyone grab and “pull-apart” a piece.

Make a delicious pumpkin pull-apart bread soon and see and taste what I’m talking about.

Pumpkin Pull – Apart Bread

What’s in a pumpkin pull-apart bread?

Here Are The Ingredients:

• 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 tsps 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

How is this recipe prepared?

Here Are The Easy Directions:

1. In a large mixing bowl, combine flour, salt, and baking powder. Use a whisk to break up any clumps.
2. Toss cold butter in bowl and mix with fingers. Should look and feel like coarse crumbs.
3. 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.
4. 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.
5. Roll the biscuits to 1/4 inch thickness.
6. Fold the dough over in half. Place in a bowl and cover with a baking towel. Refrigerate for 30 minutes.
7. Take out of fridge and more flour to your wood board. Roll the biscuits to 1/4 inch thickness.
8. 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.
9. While in the fridge, preheat oven to 350 degrees. Spray a loaf pan with baking spray and set aside.
10. Remove from biscuits from the refrigerator and peel the biscuit in half. Place half of the biscuit back on the pan.
11. 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.
12. Dip the biscuit into the butter and then into the cinnamon sugar mixture.
13. Using the pumpkin pie puree, spread about 1/2 tablespoon onto the center of 10 of the biscuits.
14. Begin stacking biscuits with the two plain ones on the bottom and top. Place into the loaf pans.
15. Bake for 35-45 minutes or until a golden brown and centers are cooked.
16. Allow to slightly cool before removing. Look how beautiful!

Enjoy the pumpkin deliciousness! 

Print recipe below

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Pumpkin Pull-Apart Bread

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!

Course bread, Breakfast, brunch, Dessert

Cuisine American

Keyword pull-apart bread, pumpkin, pumpkin bread

Servings 10

Author Pam

Ingredients

• 2 cups all purpose flour
• 1 tsp fine sea or kosher salt
• 1 tbsp baking powder
• 3/4 cup milk
• 1/2 tsp vanilla extract
• 4 tbsp cold unsalted butter, cut into small 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

Instructions

1. 1.In a large mixing bowl, combine flour, salt, and baking powder. Use a whisk to break up any clumps.

   2.Toss cold butter in bowl and mix with fingers. Should look and feel like coarse crumbs.

   3.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.

   4.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.

   5.Roll the biscuits to 1/4 inch thickness.

   6.Fold the dough over in half. Place in a bowl and cover with a baking towel. Refrigerate for 30 minutes.

   7.Take out of fridge and more flour to your wood board. Roll the biscuits to 1/4 inch thickness.

   8.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.

   9.While in the fridge, preheat oven to 350 degrees. Spray a loaf pan with baking spray and set aside.

   10.Remove from biscuits from the refrigerator and peel the biscuit in half. Place half of the biscuit back on the pan.

   11.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.

   12.Dip the biscuit into the butter and then into the cinnamon sugar mixture.

   13.Using the pumpkin pie puree, spread about 1/2 tablespoon onto the center of 10 of the biscuits.

   14.Begin stacking biscuits with the two plain ones on the bottom and top. Place into the loaf pans.

   15.Bake for 35-45 minutes or until a golden brown and centers are cooked.

   16.Allow to slightly cool before removing. Look how beautiful! Enjoy!

Before you leave, check out a couple more yummy pumpkin desserts you are sure to love like this one!