Pumpkin Spice Pull-Apart Bread





  • 1 tube Pillsbury Grands Biscuits
  • 1 c. sugar
  • 1 1/2 tsp. pumpkin pie spice, divided
  • 1 c. pumpkin purée
  • 1/2 tsp. pure vanilla extract


  • 2 oz. cream cheese, softened
  • 1/2 c. powdered sugar
  • 1/2 tsp. pure vanilla extract
  • 1/4 tsp. pumpkin pie spice
  • 1/4 c. milk


  1. Preheat oven to 350°. Grease the bottom and sides of a loaf pan.

Make the pull-apart bread: 

  1. Cut biscuits in half, like you’re making a biscuit sandwich (or pulling apart those flaky layers while it’s still dough).
  2. Pour sugar and 1 teaspoon pumpkin pie spice into a gallon-sized plastic bag, shaking to combine. Drop the biscuit slices into the bag 2 to 3 at a time, sealing and shaking it to coat the biscuits, until all are covered. Set biscuits aside.
  3. In a medium-sized mixing bowl, combine pumpkin purée, remaining 1/2 teaspoon pumpkin pie spice, and vanilla. Use a butter knife to slather one biscuit with the mixture, then top with another biscuit. Cover the top of that biscuit with the pumpkin mixture, and repeat the process until you’ve created a towering stack of the biscuits, almost like a massive sandwich or layer cake. (This may be easiest to break into two stacks of biscuits—otherwise they might topple.)
  4. Place the biscuit stack in the loaf pan on its side so you see the layers of pumpkin filling. (It should look like Oreos when you pull them out of the package.) Bake in the oven until the biscuits have puffed up and turned lightly golden on top, 38 to 40 minutes.

Make the cream cheese frosting:

  1. Use an electric mixer to beat the cream cheese until light and fluffy. Add powdered sugar, vanilla, and pumpkin pie spice, mixing on low until combined. Gradually add milk, mixing until it’s a pourable consistency. Pour on top of warm pull-apart bread and serve.

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