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Pumpkin Spice Pull Apart Bread

Pumpkin spice pull apart bread with a soft, golden layered crumb and a cinnamon-brown sugar filling between each tear-and-pull section. Finished with a quick cream cheese glaze drizzle for a tender, lightly spiced bite.
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Prep Time 30 minutes
Cook Time 40 minutes
rising 1 hour 30 minutes
Total Time 2 hours 40 minutes
Servings: 10 servings
Course: Breakfast
Cuisine: American
Calories: 410
Ingredients Equipment Method Notes

Ingredients
  

Pumpkin dough
  • 0.75 cup warm milk Warm to about 110°F/43°C so the yeast blooms.
  • 2.25 tsp yeast Use instant or active dry yeast.
  • 3 tbsp sugar For dough sweetness and yeast activation.
  • 0.25 cup melted butter Let cool slightly before mixing with the egg.
  • 1 egg Room temperature helps the dough come together.
  • 0.33 cup pumpkin puree Use plain pumpkin puree, not pumpkin pie filling.
  • 3.25 cup flour Add as needed until you get a soft, kneadable dough.
  • 1 tsp pumpkin pie spice For spiced fall flavor in the dough.
  • 0.5 tsp salt Balances sweetness.
Pumpkin spice filling
  • 0.5 cup unsalted butter Melted for easy brushing and layering.
  • 0.75 cup brown sugar Packed brown sugar for a thick, caramel-like filling.
  • 2 tsp cinnamon Primary warmth in the filling.
  • 1 tsp pumpkin pie spice Adds deeper spice notes.
  • 0.25 tsp nutmeg Use freshly ground if possible.
Glaze
  • 4 oz cream cheese Softened for a smooth glaze.
  • 1.5 cup powdered sugar Sift if clumpy.
  • 3 tbsp milk Adjust to thin drizzle consistency.
  • 1 tsp vanilla Rounds out the spice profile.

Equipment

  • 1 sheet pan
  • 1 9x5 loaf pan

Method
 

Make the pumpkin dough
  1. Activate the yeast by heating warm milk to about 110°F/43°C, then stir in the sugar and yeast until foamy. Add melted butter, egg, and pumpkin puree, mixing until smooth.
  2. Knead in flour, pumpkin pie spice, and salt for 7-8 minutes until the dough is soft and elastic.
  3. Place the dough in a bowl, cover, and let it rise for 1 hour in a warm place until puffy and doubled.
Fill and shape the pull-apart loaf
  1. Roll the dough into a 12x16 rectangle, then brush the surface with melted butter.
  2. Evenly sprinkle the filling mixture (brown sugar, cinnamon, pumpkin pie spice, and nutmeg) over the buttered dough.
  3. Cut the dough into 4 lengthwise strips, stack the strips, then cut into 6 square stacks.
  4. Place the stacks on their sides in a greased 9x5 loaf pan, spacing them so they can expand, then cover and let rise for 30 minutes until slightly puffy.
Bake and glaze
  1. Bake at 350°F for 35-40 minutes until deep golden on top, tenting with foil halfway through to prevent over-browning.
  2. Drizzle the cream cheese glaze over the warm bread immediately so it melts into the layers.

Notes

Pro tip: For the best pull-apart texture, let the loaf cool 10 minutes before serving, but glaze while warm so the glaze seeps into the layers. Store covered in the refrigerator up to 4 days; rewarm individual pieces in a microwave for 15-20 seconds. Freezing is yes—wrap tightly and freeze up to 2 months, then thaw overnight in the fridge and rewarm. Dietary swap: Use plant-based butter and dairy-free cream cheese to make it dairy-free while keeping the same technique.