Pumpkin Maple Pull-Apart Bread (Canned Biscuit Hack)
Cozy, sticky cinnamon pull apart bread made with canned biscuits, pumpkin pie filling, and a glossy maple-vanilla drizzle. Bakery vibes, zero fuss—perfect for fall or Christmas morning.
Equipment
- 9×5-inch loaf pan
- whisk
- pastry brush
- Mixing bowls
- cooling rack
Ingredients
Spice Sugar
- ¼ cup brown sugar packed
- 1 teaspoon pumpkin pie spice
Bread
- 1 16.3 oz can refrigerated biscuit dough
- 2 tablespoon salted butter melted
- ¾ cup canned pumpkin pie filling
Maple Glaze
- ½ cup powdered sugar
- 2 teaspoon whole milk
- 1½ teaspoon maple syrup
- ½ teaspoon pure vanilla extract
Instructions
- Prep. Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan with nonstick spray. In a small bowl, stir together brown sugar and pumpkin pie spice.
- Split biscuits. Separate each biscuit into 2 thinner layers to make 16 rounds total.
- Fill & sugar. Brush one side of each round with melted butter. Spread about 1 tablespoon pumpkin pie filling on top, then sprinkle generously with the sugar-spice mix.
- Stack & load. Stack the rounds and arrange them vertically in the prepared pan like a deck of cards.
- Bake. Bake 40–45 minutes, until deep golden-brown and the center is set. Cool in the pan 10 minutes, then invert onto a cooling rack.
- Glaze. Whisk powdered sugar, milk, maple syrup, and vanilla until smooth. Drizzle over the warm loaf. Slice/pull apart and serve.
Notes
- Gooey vs. set: For extra-gooey centers, pull at 40–42 minutes; for a cleaner slice, bake to 45 minutes.
- No pumpkin pie filling? Use ¾ cup pumpkin purée + ¼ cup brown sugar + ½ teaspoon pumpkin pie spice.
- Holiday make-ahead: Assemble in the pan, cover, and refrigerate overnight. Rest 20–30 minutes at room temp while the oven preheats; bake as directed.
- Storage: Airtight at room temp up to 2 days; fridge up to 5 days; freeze (well-wrapped) up to 2 months. Rewarm at 300°F for 10–15 minutes or microwave slices ~10 seconds.
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