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–+ servings
pumpkin flavored biscuit bread

Pumpkin Pull Apart Bread with Biscuits

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Prep Time 15 minutes
Cook Time 30 minutes
Resting Time 10 minutes
Total Time 55 minutes
Course Dessert
Cuisine American
Servings 8 servings

Equipment

  • 1 Bundt pan
  • 1 medium mixing bowl
  • 1 Small saucepan
  • 1 Whisk
  • 1 Silicone spatula
  • 1 pastry brush

Ingredients
  

  • 1 can Pumpkin puree 15 ounces
  • 1/4 cup Brown sugar
  • 1/4 cup Granulated sugar
  • 1 teaspoon Ground cinnamon
  • 1/2 teaspoon Ground nutmeg
  • 1/4 teaspoon Ground cloves
  • 1/2 teaspoon Vanilla extract
  • 2 cans Refrigerated biscuit dough 16.3 ounces each
  • 1/2 cup Unsalted butter
  • 1/4 cup Maple syrup
  • 1/2 cup Chopped pecans

Instructions
 

  • Preheat the oven to 350°F (175°C).
  • Grease the Bundt pan with butter or non-stick spray.
  • In a medium mixing bowl, combine pumpkin puree, brown sugar, granulated sugar, cinnamon, nutmeg, cloves, and vanilla extract; stir until smooth.
  • Separate the biscuit dough into individual biscuits and cut each biscuit in half.
  • Dip each biscuit piece into the pumpkin mixture, ensuring both sides are coated.
  • Layer the coated biscuit pieces in the Bundt pan, sprinkling chopped pecans between layers.
  • Melt the butter in a small saucepan, then whisk in the maple syrup until combined.
  • Pour the butter and syrup mixture evenly over the biscuit pieces in the Bundt pan.
  • Bake in the preheated oven for 30 minutes or until golden brown and cooked through.
  • Allow the bread to rest for 10 minutes before inverting onto a serving plate.

Notes

For best results, use room temperature biscuit dough to help the layers adhere better, and ensure even coating with the pumpkin mixture for a consistent flavor throughout. If desired, serve with a drizzle of additional maple syrup or a dollop of whipped cream for extra sweetness.
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