Gluten-Free Easy Pumpkin Pull-Apart Loaf
A delightfully gooey pull-apart bread that combines fluffy biscuit layers with spiced pumpkin filling and cinnamon sugar coating. Each piece pulls away to reveal tender, moist layers infused with warm pumpkin pie spices. Perfect for fall gatherings, weekend brunches, or cozy family desserts. The genius lies in using store-bought biscuit dough as a shortcut, making this impressive-looking treat achievable for any home baker. The contrast between the sweet cinnamon exterior and creamy pumpkin interior creates an irresistible combination that disappears quickly from the table.
Ingredients
- ¾ cup pumpkin puree, not pumpkin pie mix
- ½ cup granulated sugar, divided
- 1 teaspoon vanilla extract
- 1 teaspoon pumpkin pie spicecinnamon + nutmeg + ginger1 tsp = 1/2 tsp cinnamon + 1/4 tsp nutmeg + 1/4 tsp gingerspice-blend
custom spice control
Full guide → - 1 large egg
- 1 can Pillsbury Grands Biscuits, 8 count, homestyle or buttermilk, not flaky
- 1 teaspoon cinnamon
- ½ cup powdered sugar
- 3 tablespoons heavy whipping cream or milk
Instructions
- 1
Preheat oven to 350°F and spray an 8x4 or 9x5 loaf pan with nonstick cooking spray
- 2
Mix together pumpkin puree, 1/4 cup granulated sugar, vanilla, pumpkin pie spice, and egg then set aside
- 3
Open biscuit can and slice each biscuit in half horizontally
- 4
Combine remaining 1/4 cup granulated sugar with cinnamon in a small bowl
- 5
Coat each raw biscuit slice with the cinnamon sugar mixture
- 6
Layer one biscuit slice flat, spread pumpkin mixture on top, add another biscuit piece and continue stacking with pumpkin mixture until all ingredients are used
- 7
Place carefully into prepared pan
- 8
Bake for 30-40 minutes until top is golden and center is cooked through
- 9
Cover with foil and reduce temperature to 325°F if top browns too quickly
- 10
Cool before glazing
- 11
Whisk powdered sugar, cinnamon, and heavy cream until smooth
- 12
Drizzle glaze over loaf before serving
Tips
Use cooking spray with flour for easiest release from the pan and cleanest slices.
Don't worry if the center seems slightly gooey when done - this creates the perfect pull-apart texture.
Let cool completely before glazing to prevent the glaze from melting and running off.
Good to Know
loosely covered for up to 2 days
can be assembled and refrigerated overnight before baking
pull apart while slightly warm for best texture
Common Mistakes
use cooking spray with flour to avoid sticking
don't overbake or center will become dry instead of gooey
let cool completely before glazing to prevent melting
Substitutions
custom spice control
Full guide →requires more prep time
FAQ
Can I make this ahead of time?
Yes, you can assemble the loaf and refrigerate overnight before baking. You may need to add 5-10 minutes to the baking time if starting from cold.
What if I don't have pumpkin pie spice?
Make your own by mixing 1/2 teaspoon cinnamon, 1/4 teaspoon nutmeg, and 1/4 teaspoon ginger. Adjust ratios to your taste preference.
How long will this keep?
Store loosely covered at room temperature for up to 2 days. The texture is best within 24 hours but remains delicious for the full storage time.