Fall Favorite: Pumpkin Pull-Apart Loaf Recipe

Photo bydaily recipes

A New York Fall Delight: Pumpkin Pull-Apart Loaf Recipe

As the leaves turn to shades of gold and the crisp fall air fills New York, nothing quite hits the spot like a warm, cozy treat. One recipe that has captured the essence of autumn in the Empire State is the Pumpkin Pull-Apart Loaf. Whether you're baking for a family gathering or just want something to enjoy with your morning coffee, this delightful loaf combines the rich flavor of pumpkin with the sweetness of cinnamon sugar.

It’s a seasonal favorite that’s both simple and impressive—perfect for anyone who wants to bring a taste of fall into their kitchen without much fuss. The best part? It’s made with store-bought biscuits, making it quick and easy to whip up.

Pumpkin Pull-Apart Loaf Recipe

Ingredients:

• ¾ cup (183g) pumpkin puree (not pumpkin pie mix)
• ½ cup (100g) granulated sugar, divided
• 1 teaspoon vanilla extract
• 1 teaspoon pumpkin pie spice
• 1 large egg
• 1 can (8 count) Pillsbury Grands Biscuits (homestyle or buttermilk, not flaky)
• 1 teaspoon cinnamon

For the Glaze:

• ½ cup (57g) powdered sugar
• 1 teaspoon cinnamon
• 3 tablespoons (45ml) heavy whipping cream or milk

Instructions:

1. Preheat your oven to 350°F. Grease an 8x4 or 9x5 loaf pan with nonstick cooking spray, preferably the type that contains flour.
2. In a bowl, combine the pumpkin puree, ¼ cup of granulated sugar, vanilla extract, pumpkin pie spice, and egg. Set aside.
3. Open the can of biscuits and cut each one in half horizontally. In a small bowl, mix the remaining ¼ cup of granulated sugar with 1 teaspoon of cinnamon. Coat each biscuit slice with the cinnamon-sugar mixture.
4. Begin layering: lay one biscuit slice flat, spread some of the pumpkin mixture on top, and continue stacking until all the biscuits and pumpkin mixture are used. Place the stack carefully into your prepared loaf pan.
5. Bake for 30-40 minutes or until the top is golden and the center is cooked through. If the top browns too quickly, cover it with foil and reduce the oven temperature to 325°F. The center will be gooey but should not be raw.
6. While the loaf cools, prepare the glaze by whisking together powdered sugar, cinnamon, and heavy cream until a smooth consistency forms. Drizzle the glaze over the loaf before serving.
7. Pull apart, enjoy, and store any leftovers loosely covered for up to two days.

The Perfect Fall Treat

What makes the Pumpkin Pull-Apart Loaf truly special is the blend of textures and flavors. The pumpkin puree adds a rich, velvety softness to each bite, while the cinnamon sugar gives it just the right amount of sweetness. It's the perfect accompaniment to a warm beverage on a chilly New York afternoon, evoking the spirit of autumn with every pull.

While this recipe is simple, it brings bold flavor, making it an ideal choice for both experienced bakers and beginners alike. Whether you’re sharing it with friends or keeping it all to yourself, this pull-apart loaf will become a go-to fall recipe that tastes like home.

This Pumpkin Pull-Apart Loaf recipe is an autumn favorite, perfect for cozy gatherings or as a treat with your morning coffee. Starting with store-bought Pillsbury biscuits, this loaf combines layers of pumpkin puree, cinnamon sugar, and pumpkin pie spice, making it both delicious and easy to prepare. After baking, the loaf is topped with a sweet glaze of powdered sugar, cinnamon, and cream, which adds just the right amount of sweetness.

The steps are straightforward: cut the biscuits, coat them in a pumpkin and cinnamon mixture, stack them in a loaf pan, and bake until golden brown. The result is a gooey, pull-apart loaf that is as fun to eat as it is to make! Whether you're serving it warm for brunch or as a dessert, it's sure to be a crowd-pleaser​(Crazy for Crust)​(Catherine's Plates).

For a full breakdown of ingredients and detailed instructions, you can explore additional versions of this recipe from Crazy for Crust and Pillsbury. Each version offers its own slight twist, from cream cheese icing to different ways of stacking the biscuits​(CincyShopper)​(Pillsbury.com).