Pumpkin Pull-Apart Bread
This easy pull-apart bread with pumpkin spice frosting is so GOOD, it will surely disappear quickly!
Servings: 1 loaf
Ingredients
- PULL-APART BREAD:
- 1 tube Pillsbury Grands Homestyle Biscuits
- 1 c. granulated sugar
- 1 1/2 tsp. pumpkin pie spice divided
- 1 c. 100% pure pumpkin
- 1/2 tsp. vanilla extract
- CREAM CHEESE FROSTING:
- 1 (4 oz.) pkg. cream cheese softened
- 1/2 c. confectioner's sugar
- 1/2 tsp. vanilla extract
- 1/4 tsp. pumpkin pie spice
- 1/4 c. milk
Instructions
- Preheat oven to 350 degrees. Spray a loaf pan with non-stick cooking spray.
- PULL-APART BREAD: Using a serrated knife, cut biscuits in half, like you’re making a sandwich.
- Pour granulated sugar and 1 teaspoon pumpkin pie spice into a gallon-sized Ziploc plastic bag; shake to combine. Drop biscuit slices 2 at a time into the bag, seal and shake to coat with sugar mixture; repeat until all biscuits are covered. Set biscuits aside.
- In a medium mixing bowl, combine pumpkin, 1/2 teaspoon pumpkin pie spice, and vanilla extract. Using a butter knife, slather pumpkin mixture on top of a sugared biscuit, top with another biscuit, slather with pumpkin mixture; repeat until you have a tower of 8 biscuits. Do the same with the remaining 8 biscuits.
- Place the two biscuit stacks into the prepared loaf pan.
- Bake for 35 to 40 minutes or until the biscuits have puffed up and turned lightly golden on top. Cool in pan for 5 minutes. Invert bread onto a serving platter.
- CREAM CHEESE FROSTING: In a medium bowl, beat the cream cheese until light and fluffy. Add confectioners' sugar, vanilla extract, 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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