Pumpkin Pull Apart Bread is as delicious as sweet rolls, but super easy to make with layers of pumpkin, spices, and real store-bought yeast dough, not biscuits. Top it with a cream cheese glaze for a delicious seasonal breakfast or dessert.

*This post is brought to you by Rhodes Bake-N-Serv. Thanks for supporting the brands that make Dessert Now Dinner Later possible.

Pumpkin Pull Apart Bread is as delicious as sweet rolls, but super easy to make with layers of pumpkin, spices, and real store-bought yeast dough, not biscuits. Top it with a cream cheese glaze for a delicious seasonal breakfast or dessert.

Fall baking is in full swing and I’m taking full advantage of pumpkin spice season while I can. I typically only crave it 2-3 months out of the year, and now is the time!

Pumpkin Pull Apart Bread is as delicious as sweet rolls, but super easy to make with layers of pumpkin, spices, and real store-bought yeast dough, not biscuits. Top it with a cream cheese glaze for a delicious seasonal breakfast or dessert.

You will probably never see a recipe for pumpkin pie on this blog because I can’t stand the texture of it. But you will see me bake with pumpkin a lot, hence today’s recipe.

Pumpkin Pull Apart Bread is baked until golden brown and topped with a pumpkin spiced cream cheese glaze.

PUMPKIN PULL APART BREAD

Pumpkin pull apart bread is like eating a pumpkin cinnamon roll, without having to roll the filling up inside of the dough.

I always use Rhodes frozen dough to make treats like this super easy. You just can’t beat real yeast dough that’s ready-to-go.

The texture of the filling is thick and creamy, like pumpkin butter, with those wonderful fall spices, we all know and love.

Rhodes frozen white bread is thawed and rolled flat, then cut into 12 squares. Each square is dipped in a sugar and spice mixture.

Simply thaw a loaf of Rhodes White Bread. Roll out the dough into a large rectangle about 16×20-inches. Using a pizza cutter, cut the dough into twelve square pieces (3×4 rows).  

Each square is dipped in a sugar and spice mixture. Then a layer of sweetened pumpkin pureé is spread on top of each coated dough square. All of the pieces are then stacked together and placed sideways in a greased 8×4-inch bread pan.

A layer of sweetened pumpkin pureé is spread on top of each layer of the coated dough squares. Then stacked together and placed sideways in a greased bread pan.

TIP: Keep the sugar coated dough pieces separate when spreading the pumpkin on top. Then stack each layer just before placing it sideways in the pan.

The pumpkin mixture gets wet and slippery if you stack the pieces as you spread the pumpkin on top. (Because the pumpkin releases liquid after it has been mixed with the sugar and spices.) I learned this the hard way. Thankfully my husband helped me out, but my tip should help prevent this.

Pumpkin Pull Apart Bread is baked until golden brown and baked through.

The pumpkin pull apart loaf will bake at 350˚F for 35-40 minutes until baked through. The dough should be golden brown and the center should reach 190-200˚F.

Cover with foil around the 25 minute mark if the top is browning faster than the bottom and center of the bread is baking.

Pumpkin Pull Apart Bread with layers of pumpkin, spices, and real store-bought yeast dough, topped with a cream cheese glaze.

A quick pumpkin spiced cream cheese glaze is the perfect topping, drizzled on while the bread is warm. The pieces pull apart for easy serving. Enjoy!

Pumpkin Pull Apart Bread is as delicious as sweet rolls, but super easy to make with layers of pumpkin, spices, and real store-bought yeast dough, not biscuits. Top it with a cream cheese glaze for a delicious seasonal breakfast or dessert.
Pumpkin Pull Apart Bread

Pumpkin Pull Apart Bread

Yield: 12 servings
Prep Time: 15 minutes
Cook Time: 40 minutes
Rise Time: 1 hour
Total Time: 1 hour 55 minutes

Pumpkin Pull Apart Bread has layers of pumpkin, spices, and real store-bought yeast dough, topped with a cream cheese glaze.

Ingredients

Bread:

  • 1 loaf Rhodes White Bread, thawed*
  • 1/4 cup granulated sugar
  • 1/2 tsp ground cinnamon
  • 1/2 tsp pumpkin pie spice

Pumpkin Filling:

  • 3/4 cup pumpkin puree (not pumpkin pie mix)
  • 1/4 cup granulated sugar
  • 1 tsp vanilla
  • 1/2 tsp pumpkin pie spice

Cream Cheese Glaze:

  • 2 oz cream cheese
  • 1/2 cup powdered sugar
  • 1/2 tsp vanilla extract
  • 1/4 tsp pumpkin pie spice
  • 1-2 Tbsp milk

Instructions

    1. *Place frozen dough on a greased baking sheet. Cover with sprayed plastic wrap. THAW and rise about 4-5 hours or overnight in the refrigerator. 
    2. Spray an 8x4-inch bread pan with nonstick cooking spray. (The kind with flour works best.)
    3. Roll out the bread dough into a large rectangle about 16x20-inches. Using a pizza cutter, cut the dough into twelve pieces (3x4 rows).   
    4. Combine the sugar, cinnamon, and pumpkin pie spice for the bread in a large bowl or plate. Dip each square into the sugar and spice mixture. Lay individually back onto your work surface.
    5. In a separate bowl combine the ingredients for the pumpkin filling. Mix together. Spread a layer of the pumpkin mixture on top of each piece of the sugar coated dough. Using all of the pumpkin.
    6. Gently stack the dough pieces and place them sideways into the prepared bread pan.
    7. Cover the bread with sprayed plastic wrap. Let rise for 45-60 minutes, until the dough almost reaches the top of the pan.
    8. Preheat oven to 350 degrees Fahrenheit. Remove plastic wrap and bake bread for 35-40 minutes until baked through. The dough will be golden brown and the center should reach 190-200˚F. NOTE: Cover the bread with foil around the 25 minute mark if the top is browning faster than the bottom and center of the bread is baking.
    9. Remove bread from oven and invert onto a serving plate. Turn bread right side up.
    10. For the glaze: Using an electric hand mixer, beat the cream cheese until smooth. Add the powdered sugar, vanilla, pumpkin pie spice, and 1 Tbsp of milk. Mix until combined. Add more milk 1 tsp at a time until desired consistency. Drizzle warm bread with glaze. Enjoy while still warm.

Notes

*Cover and store any leftovers in the refrigerator up to 3 days.

Pumpkin Pull Apart Bread is as delicious as sweet rolls, but super easy to make with layers of pumpkin, spices, and real store-bought yeast dough, not biscuits. Top it with a cream cheese glaze for a delicious seasonal breakfast or dessert.