Quick & Cozy: Pumpkin Pull-Apart Bread with Canned Biscuits

Sometimes guests show up with little notice, or you need a dessert for a fall gathering—fast. That’s where this Pumpkin Pull-Apart Bread comes in. It’s warm, gooey, and packed with autumn flavor, but the best part? It starts with canned biscuits.

If you’re a homesteader who loves scratch-made everything, there’s still a place in your kitchen for easy, semi-homemade recipes like this one. Whether it’s a surprise visit from family or a last-minute potluck at church, this cozy dessert gets the job done—without the stress.

Ingredients

• 1 can (8-count) flaky layers biscuits
• 1 large egg
• 1 cup pumpkin puree
• 1 cup sugar, divided
• 1 tsp vanilla extract
• 1 tsp pumpkin pie spice
• 1/2 cup powdered sugar
• 1 tsp cinnamon
• 3 tbsp heavy cream

Instructions

Preheat your oven to 350°F and line a loaf pan with parchment paper.

Cut each biscuit in half lengthwise so you have 16 thinner rounds.

In a medium bowl, whisk together the egg, pumpkin puree, 1/2 cup sugar, vanilla, and pumpkin pie spice.

Pour the remaining 1/2 cup sugar onto a shallow plate. Press each biscuit half into the sugar on both sides.

Spread a spoonful of the pumpkin mixture over one side of a sugared biscuit piece and place it into the loaf pan with the filling side facing inward. The biscuit should be standing upright (sideways). It helps to tilt the pan while assembling.

Repeat the process with all biscuit halves until your pan is filled.

Bake for 40–45 minutes or until the bread is golden and cooked through.

Allow the bread to cool most of the way in the pan.

Whisk together the powdered sugar, cinnamon, and heavy cream until smooth. Drizzle this glaze over the top of the bread before serving.

Free Printable recipe Card for Pumpkin Pull-Apart Bread with Canned Biscuits.

Tips for Busy Homesteaders

• Keep a can of pumpkin and a roll of biscuits in the pantry or fridge during the fall season. You’ll always be ready for unexpected guests.
• This pull-apart bread pairs beautifully with hot apple cider or a pumpkin spice latte.
• You can make it ahead the night before—just warm it slightly before serving and add the glaze last.

This Pumpkin Pull Apart Bread has all the cozy charm of homemade without the time commitment. It’s a pantry-friendly recipe you’ll want to save for those days when life moves a little too fast—but dessert is still a must.

Pumpkin Pull-Apart Bread with Canned Biscuits

Yield: 10

Prep Time: 15 minutes

Cook Time: 40 minutes

Total Time: 55 minutes

Semi homemade dessert with canned biscuits.

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Ingredients

• 1 can (8-count) flaky layers biscuits
• 1 large egg
• 1 cup pumpkin puree
• 1 cup sugar, divided
• 1 tsp vanilla extract
• 1 tsp pumpkin pie spice
• 1/2 cup powdered sugar
• 1 tsp cinnamon
• 3 tbsp heavy cream

Instructions

1. Preheat your oven to 350°F and line a loaf pan with parchment paper.
2. Cut each biscuit in half lengthwise so you have 16 thinner rounds.
3. In a medium bowl, whisk together the egg, pumpkin puree, 1/2 cup sugar, vanilla, and pumpkin pie spice.
4. Pour the remaining 1/2 cup sugar onto a shallow plate. Press each biscuit half into the sugar on both sides.
5. Spread a spoonful of the pumpkin mixture over one side of a sugared biscuit piece and place it into the loaf pan with the filling side facing inward. The biscuit should be standing upright (sideways). It helps to tilt the pan while assembling.
6. Repeat the process with all biscuit halves until your pan is filled.
7. Bake for 40–45 minutes or until the bread is golden and cooked through.
8. Allow the bread to cool most of the way in the pan.
9. Whisk together the powdered sugar, cinnamon, and heavy cream until smooth. Drizzle this glaze over the top of the bread before serving.

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