Pumpkin Pull Apart Bread offers all the cozy flavors of a pumpkin cinnamon roll but is much simpler to assemble. Layers of pumpkin and warm spices are built between pieces of real yeast dough (store-bought loaf, not biscuits) and finished with a pumpkin-spiced cream cheese glaze—perfect for a seasonal breakfast or dessert.
I lean into pumpkin spice season whenever I can—those months are short, so I make the most of them. This recipe highlights pumpkin in a form I really enjoy: creamy, spiced filling layered into pull-apart bread instead of a traditional pie.
I rarely post pumpkin pie recipes because I don’t love the texture, but I bake with pumpkin often in other formats. Pull apart bread gives you the pumpkin flavor and warm spices in a creamy, spreadable filling that’s much more to my taste.
Pumpkin Pull Apart Bread
This pull apart loaf tastes like an unrolled pumpkin cinnamon roll—no rolling required. Using a ready-made yeast loaf keeps the process quick and consistent, and the filling develops a thick, pumpkin-butter-like texture that clings to the dough.
To assemble, thaw a loaf of white yeast dough, then roll it into a roughly 16×20-inch rectangle and cut it into twelve equal squares (3×4 grid). Each square is dipped in a cinnamon-sugar-pumpkin-spice mix, then spread with a layer of sweetened pumpkin purée. Stack the coated squares and place the stack sideways in a greased 8×4-inch bread pan.
Tip: Keep the sugar-coated squares separate while spreading the pumpkin filling, then stack them just before placing them in the pan. The pumpkin mixture can become slippery as it releases moisture when mixed with the sugar and spices; working this way helps maintain neat layers.
Bake the loaf at 350°F for 35–40 minutes until golden and fully cooked through—the internal temperature should read about 190–200°F. If the top browns faster than the center, tent the bread with foil around the 25-minute mark to prevent over-browning while the interior finishes baking.
While the bread is warm, drizzle it with a quick cream cheese glaze flavored with a touch of pumpkin pie spice. The glaze complements the warm spices and creates a rich finishing touch. The loaf pulls apart easily for serving—perfect for sharing.
Enjoy warm slices for breakfast, brunch, or dessert. Leftovers should be covered and refrigerated for up to three days; reheat gently to restore softness and refresh the glaze if needed.
Pumpkin Pull Apart Bread
Ingredients
Bread:
- 1 loaf Rhodes White Bread, thawed*
- ¼ cup (50 g) granulated sugar
- ½ tsp ground cinnamon
- ½ tsp pumpkin pie spice
Pumpkin Filling:
- ¾ cup (183 g) pumpkin puree, (not pumpkin pie mix)
- ¼ cup (50 g) granulated sugar
- 1 tsp vanilla
- ½ tsp pumpkin pie spice
Cream Cheese Glaze:
- 2 oz (57 g) cream cheese
- ½ cup (60 g) powdered sugar
- ½ tsp vanilla extract
- ¼ tsp pumpkin pie spice
- 1-2 Tbsp milk
Instructions
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Place frozen dough on a greased baking sheet, cover with lightly sprayed plastic wrap, and thaw and rise about 4–5 hours or overnight in the refrigerator.
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Spray an 8×4-inch bread pan with nonstick cooking spray (the flour-containing sprays work particularly well).
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Roll the thawed dough into a rectangle about 16×20 inches. Cut into twelve pieces using a pizza cutter (3×4 grid).
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Combine the granulated sugar, cinnamon, and pumpkin pie spice in a shallow bowl or plate. Dip each dough square into the mixture and lay them back on the work surface.
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In a separate bowl, mix the pumpkin filling ingredients until smooth. Spread a layer of the pumpkin mixture on each sugar-coated square, using all of the filling.
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Gently stack the filled pieces and place the stack sideways into the prepared bread pan.
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Cover with sprayed plastic wrap and let rise 45–60 minutes, until the dough nearly reaches the top of the pan.
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Preheat oven to 350°F. Remove plastic wrap and bake 35–40 minutes until golden and cooked through; the center should reach 190–200°F. If the top browns too quickly, tent with foil around 25 minutes.
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Remove the bread from the oven, invert onto a serving plate, then turn right side up.
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For the glaze: Beat the cream cheese until smooth. Add powdered sugar, vanilla, pumpkin pie spice, and 1 Tbsp milk; mix to combine. Add additional milk 1 tsp at a time until you reach the desired consistency. Drizzle over the warm bread and serve.
Notes
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