It’s that time of the year for pumpkin spice everything, and we’re not complaining! While some people might not be ready to embrace all things pumpkin, let this tasty pumpkin spice pull-apart loaf be the first pumpkin spice treat you make – you won’t regret it. Now, don’t be intimidated by this dish; just because it’s a pull-apart bread doesn’t mean it’s hard to make. In fact, we skipped the potential dough-making portion of this recipe and used an easy shortcut that makes making this a breeze…biscuit dough!
This pull apart bread is so, so easy to bake using pumpkin pie filling and refrigerated biscuit dough instead of homemade. The pumpkin flavor comes across perfectly in this dessert without being overwhelming – don’t forget to share some with family and friends!
Pumpkin Spice Loaf
Serves 6; 1 hour
- ¼ cup sugar
- 1 ¼ teaspoons pumpkin pie spice
- 2 cans refrigerated biscuits
- ¾ cup canned pumpkin pie filling
- ½ cup powdered sugar
- 2-3 teaspoons milk, or as needed
- 1 teaspoon vanilla extract
- Preheat oven to 350º F and lightly grease a loaf pan with non-stick spray.
- Mix together sugar and 1 teaspoon pumpkin pie spice in a small bowl. Set aside for later use.
- Separate biscuit dough into individual biscuits. Flatten out each biscuit, then spread 1 tablespoon pumpkin pie mix on top of each one.
- Sprinkle each biscuit with pumpkin spice-sugar mixture, then repeat process, layering each biscuit on top of the next, until you have 4 piles of 5 biscuits.
- Stack the biscuits in a row in the loaf pan, ensuring that the sides without filling are on the ends that are touching the pan.
- Bake 40-45 minutes, or until biscuits are baked through, and the loaf is deep golden brown. Remove from oven and cool in pan for 10 minutes, then turn loaf out onto a plate or cutting board to serve.
- To make the glaze, mix together the powdered sugar, milk, vanilla extract, and remaining pumpkin pie spice in a small bowl.
- Drizzle evenly over the warm loaf, then serve immediately. Enjoy!