Pumpkin Pie Pull Apart Bread has all the flavors of your favorite easy pumpkin pie recipe, but is suitable to serve for breakfast! Topped with a pumpkin cream cheese drizzle, you will not be able to get enough of this easy bread recipe!
Pumpkin Pie Pull Apart Bread makes it acceptable to eat pie for breakfast. Flaky layers of biscuit dough, layered with a pumpkin pie filling, then topped with an icing made from pumpkin cream cheese, seriously, what more could you ask for!? This is the perfect indulgent breakfast for Thanksgiving morning and it will pair perfectly with your morning ( or evening!!) cup of coffee.
Breakfast Ideas for Thanksgiving
How to Make Pull Apart Bread
I tried to make a pull apart bread years ago with a from scratch dough. I had such good intentions and worked so hard on it, and you know what I got? A big lump of unrisen dough. I am just not good at yeast breads. So when I saw that you could make a pull apart bread using store bought biscuit dough, I knew that was more up my alley. By using the biscuit dough, you get tons of flaky layers. The bread is still super impressive, even though it is semi-homemade, and you could definitely serve this yummy recipe to holiday guests.
I could have left well enough alone with the layers of pumpkin pie and biscuit dough, but when it comes to pumpkin desserts, more is always more, right? So a cream cheese drizzle it is! And not just any cream cheese…but pumpkin flavored of course!
Easy Pumpkin Bread Recipe
I love holiday entertaining, but I get myself so stressed out by menus and planning (check out my holiday entertaining tips!), so I love whenever I find really easy dessert recipes that are still delicious enough to serve guests. This Pumpkin Pie Pull Apart Bread is just that, easy, but oh so delicious. Your family or guests will absolutely love this pumpkin filled dessert!
More Semi-Homemade Dessert Recipes
Pumpkin Pie Pull Apart Bread
Flaky layers of biscuit dough are layered with pumpkin pie filling, then topped with a delicious pumpkin cream cheese drizzle.
- 1 can jumbo refrigerated biscuits
- 1 cup pumpkin pie filling
- 4 tbsp. butter melted
- 1 tbsp. brown sugar
- 1 tbsp. white sugar
- 1 tsp. cinnamon
- 3 heaping tbsp. pumpkin cream cheese
- 2 tbsp. half and half or coffee creamer
Preheat oven to 375 degrees. Spray a loaf pan with non-stick spray. Melt your butter and then add the brown sugar, white sugar, and cinnamon. Whisk to combine.
Open your biscuits and separate each biscuit in half so you have 16 total pieces. Spread 1 tbsp. pumpkin pie filling onto each biscuit piece. Place pieces into the loaf pan. Every few pieces, drizzle some of the butter mixture between the pieces.
Once all pieces are in the loaf pan, pour the remaining butter mixture over the top. Place in the oven for 40-45 minutes, or until golden brown. Remove from the oven and let cool for 10 minutes.
While cooling, mix together the cream cheese and milk. Microwave for 30 seconds, or until soft and drizzable. Remove bread from loaf pan and set on a place. Drizzle cream cheese mixture over the top. Serve warm or at room temperature.