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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.
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 1 loaf
Ingredients
- 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
Instructions
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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.
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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.
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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.
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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.