It’s finally fall, which means it’s officially “all things pumpkin” season. From coffee to candles to baked goods, pumpkin flavor seems to take over everything this time of year.
Here at Parade, I've done my fair share of pumpkin exploration, including sipping my way through six different pumpkin spice lattes to find the best one and trying the viral pumpkin dump cake to see if it would be a hit at my house (spoiler alert: it was!).
And as I was making my social media rounds the other day, I ran across another pumpkin-based creation that caught my eye: a pumpkin pull-apart bread shared by content creator Piper (@salt.and.piper__). With almost two million views, I clearly wasn't the only one who was intrigued by the recipe.
As I watched the video, the dish seemed almost too good to be true. Could a combo of canned biscuits and pumpkin puree really be that tasty? There was only one way to find out. Here's what happened when I made the viral Pumpkin Cinnamon Pull-Apart Bread in my kitchen.
Related: I Tried 12 Canned Biscuits and the Winner Won by a Landslide?? SIGN UP to get delicious recipes, handy kitchen hacks & more in our daily Parade Eats newsletter. ??
Pull-Apart Bread Made Easy
If you’ve never made pull-apart bread before, you’re in for a treat. Traditionally, it’s a soft, buttery bread made by stacking or layering small pieces of dough, often coated in something sweet or savory, so that when baked, the loaf can be “pulled apart” into individual sections.
Piper’s version uses canned biscuits as the base, which makes this recipe nearly effortless. For the recipe, you’ll need canned biscuits, pumpkin pie spice, cinnamon, pumpkin puree, melted butter and sugar.
Start by tearing each biscuit in half so you end up with 16 round dough pieces. In one bowl, mix together the pumpkin pie spice, cinnamon, and sugar. In another, melt your butter. In a third bowl, mix the pumpkin puree with a tablespoon or two of the cinnamon-sugar mixture to boost the flavor.
Now you’ve got your dredging station, it's time to build the bread. Dip each biscuit round into the melted butter, then roll it in the cinnamon-sugar mixture. Spread a little pumpkin puree on one side of the biscuit before stacking the rounds on top of each other. Once you’ve got about eight stacked, nestle them horizontally in a loaf pan, then repeat the process with the rest of the biscuits, butter and cinnamon-sugar.
Bake at 350° for about 40 minutes, or until the bread is golden brown and baked through. When it’s done, you can drizzle it with a simple homemade glaze, or (like I did) use cake frosting for an extra-sweet finish. Either way, the warm spices and pumpkin filling make every bite melt-in-your-mouth delicious.
Related: I Made the Viral Breakfast Dump Cake and It's the Perfect Quick & Easy Weekend Recipe
@salt.and.piper__pumpkin cinnamon pull-apart bread ? • - Can of biscuits - 1 cup sugar - 1 tbsp cinnamon - 1 tsp pumpkin pie spice - 1/2 cup pumpkin puree - 1 stick of butter melted. Instructions: - Open the biscuits, and split in half so there are now 16 biscuit portions. - mix the sugar, and cinnamon in a shallow bowl, and melt the butter into another bowl. - Add pumpkin puree to separate bowl and add in 1-2 tbsp of the cinnamon sugar mixture to combine. - Dip each piece of biscuit in the butter, and then the cinnamon sugar until full coated. - Stack the biscuits on top of each other with about 1/2-1tsp of pumpkin puree between each biscuit and place sideways into a loaf pan. - Bake at 350 for 35-40 mins until baked through. • #pullapartbread#pumpkinseason#pumpkin#cannedbiscuits#fallrecipes#fallbaking
♬ original sound - PiperMy Honest Thoughts About Pumpkin Pull-Apart Bread
This pull-apart bread works because it’s built on layers of flavor and texture. The buttery biscuits puff up in the oven, giving you a soft, pull-apart loaf with golden edges and a gooey, spiced center.
The combination of cinnamon, sugar and pumpkin pie spice creates that classic fall flavor, and the pumpkin puree adds moisture, keeping the bread tender and slightly custardy in the middle.
You can also make small tweaks to suit your taste. Sprinkle chopped pecans or walnuts between the layers for crunch, or swap white sugar for brown for a deeper, caramel-like sweetness.
Spread a thin layer of sweetened cream cheese on every few layers for a pumpkin cheesecake vibe, or finish with a caramel glaze for a show-stopping dessert that looks bakery-worthy.
The best part is how simple it is to put together. You don’t need a mixer and there's no kneading needed. Just grab a few bowls, a loaf pan, and set aside about ten minutes of prep time. It’s the perfect recipe for anyone who wants something delicious without spending all day in the kitchen.
Whether you serve it warm for breakfast (which I did), as an afternoon snack or topped with frosting for dessert, it’s guaranteed to be a hit! My kids asked for seconds—and then thirds— of the soft, sweet, perfectly pumpkin-spiced bread, so it was definitely a success at my house.
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