Oh my goodness, is there anything better than the smell of pumpkin spice wafting through the house on a crisp fall morning? I still remember the first time I made this Pumpkin Spice Pull Apart Bread Recipe – it was one of those golden October weekends when the leaves were just starting to turn, and I wanted something special for Sunday brunch. Little did I know I was about to discover our family’s new favorite autumn tradition!
What makes this recipe magic is how simple ingredients transform into the most incredible treat. Just imagine tender, fluffy bread layered with cinnamon-spiked pumpkin goodness that literally pulls apart in your hands. It’s like pumpkin pie met cinnamon rolls and had the most delicious baby! The first time I pulled a warm piece away from the loaf, watching those buttery layers separate, I knew this would become my go-to recipe when I want to impress guests (or honestly, just treat myself).
What I love most is that while it looks fancy, it’s actually super simple to make. No fancy techniques – just good old-fashioned yeast bread with a pumpkin twist. And that heavenly aroma while it bakes? Pure autumn comfort. Whether you’re hosting a girls’ brunch or just want to make an ordinary Tuesday feel special, this pull-apart bread never fails to delight.
Table of Contents
Table of Contents
Why You’ll Love This Pumpkin Spice Pull Apart Bread Recipe
Let me tell you why this pumpkin spice pull-apart bread will become your new fall obsession. First off, it’s one of those magical recipes that looks like you spent hours in the kitchen when really, it’s so simple anyone can make it. The dough comes together in minutes, and the rest is just letting it rise – perfect for lazy Sunday baking sessions.
- That perfect pull-apart texture – soft, fluffy layers that separate beautifully with every tug, dripping with cinnamon-sugar goodness
- Real pumpkin flavor – not just spices! The pumpkin puree makes it wonderfully moist with a subtle earthy sweetness
- Foolproof dough – even if you’re new to yeast breads, this forgiving recipe works every time
- That intoxicating aroma – when the scent of pumpkin spice fills your kitchen, it’s pure autumn magic
- Versatile treat – equally perfect for brunch with friends or a cozy night in with tea
Seriously, this bread disappears faster than fall leaves in the wind at my house. The first time I made it, my kids declared it “better than pumpkin pie” – and I didn’t argue one bit!
Ingredients for Pumpkin Spice Pull Apart Bread
Here’s everything you’ll need to whip up this autumn delight – I promise, you probably have most of these in your pantry already! Just make sure everything’s at room temperature (except the butter – we’ll get to that) for the best results.
- 3 cups all-purpose flour (plus extra for dusting)
- 1/4 cup granulated sugar – this helps feed our yeast friends
- 1 packet (2 1/4 tsp) active dry yeast – check the expiration date!
- 1/2 tsp salt – just enough to balance the sweetness
- 1/2 cup milk, warmed to about 110°F (think warm bath temperature)
- 1/4 cup water, warmed – same temp as the milk
- 2 tbsp unsalted butter, melted – I always use real butter
- 1 large egg – lightly beaten before adding
- 1/2 cup pumpkin puree – NOT pumpkin pie filling!
- 1 tsp pumpkin pie spice – or make your own blend if you’re feeling fancy
For that glorious cinnamon-sugar filling:
- 1/2 cup brown sugar – packed tight into your measuring cup
- 1/4 cup unsalted butter, softened – leave it out for 30 minutes
- 1 tsp cinnamon – because you can never have too much!
A quick note – if your kitchen runs cold, you might want to grab an extra packet of yeast just in case. My grandma always said yeast is like people – it works best when it’s warm and happy!
How to Make Pumpkin Spice Pull Apart Bread
Alright, let’s dive into the fun part – making this gorgeous pumpkin spice pull-apart bread! Don’t let the layers intimidate you – I’ll walk you through every step. Just think of it as making cinnamon rolls, but even easier since we’re stacking and slicing!
Preparing the Dough
First things first – let’s wake up that yeast! In your largest mixing bowl (I use my trusty ceramic one), whisk together the flour, sugar, yeast, and salt. Now, warm your milk and water – you want it just warm to the touch, not hot (about 110°F). Too hot and you’ll kill the yeast – learned that the hard way once!
Make a well in the center of your dry ingredients and pour in the warm liquids, melted butter, beaten egg, pumpkin puree, and pumpkin pie spice. Stir everything together with a wooden spoon until it forms a shaggy dough – it’ll look messy at first, but that’s okay! Turn it out onto a lightly floured surface (I use my clean countertop) and knead for about 5 minutes. You’ll know it’s ready when the dough becomes smooth, slightly tacky but not sticky, and springs back when you poke it gently.
Place your beautiful dough ball into a greased bowl, cover with a clean kitchen towel, and let it rise in a warm spot for about 1 hour. I like to put mine near (not on!) the warm oven or in the microwave with the door cracked open. It should double in size – so satisfying to watch!
Assembling and Baking
Time for the magic! Punch down the risen dough (so therapeutic!) and roll it out on a lightly floured surface into roughly a 12×20-inch rectangle. Don’t stress about perfection – rustic is charming! Spread the softened butter evenly over the surface, then sprinkle generously with the brown sugar-cinnamon mixture. Use your hands to gently pat it down so it sticks.
Now comes the fun part – cutting! Using a pizza cutter or sharp knife, slice the dough vertically into 6 equal strips. Carefully stack them (like assembling a sweet, doughy puzzle!), then cut the stack into 6 squares. Gently place these little bundles of joy into a greased 9×5-inch loaf pan – no need to be neat, just tuck them in snugly.
Cover again and let rise for another 30 minutes while you preheat your oven to 350°F. You’ll see the dough puff up beautifully. Bake for 30-35 minutes until golden brown on top and smelling heavenly. Here’s my secret test – tap the top lightly; it should sound hollow when done!
Let the bread cool in the pan for about 10 minutes before transferring to a wire rack. But let’s be real – I can never wait that long before pulling off a piece! The warm, gooey layers are absolute perfection.
Tips for Perfect Pumpkin Spice Pull Apart Bread
After making this recipe more times than I can count (and eating even more!), I’ve picked up some tricks to ensure your pumpkin spice pull-apart bread turns out perfect every single time. These little tips make all the difference between good bread and “oh my goodness, give me the whole loaf” bread!
Check that yeast expiration date! I can’t tell you how many times I thought my dough wasn’t rising, only to realize my yeast was older than my last pair of skinny jeans. Fresh yeast is key – if it doesn’t bubble when you test it in warm water with a pinch of sugar, toss it and start fresh.
Create a cozy rising spot. If your kitchen runs cool like mine does in fall, get creative! I turn my oven to its lowest setting for 1 minute, then turn it OFF before placing the dough inside with the door cracked. A microwave with a cup of just-boiled water works great too – just swap the water every 30 minutes.
Roll that dough nice and thin. When you’re making your rectangle, aim for about 1/4 inch thick. Too thick and the layers won’t pull apart as beautifully. Too thin and they might tear – but don’t stress, even “rustic” versions taste amazing!
The butter temperature matters. For the filling, your butter should be softened but not melted. I leave mine out for exactly 37 minutes (okay, fine, 30-45) – it should spread easily but not be greasy. Cold butter tears the dough, and melted butter makes a mess.
Fresh pumpkin puree for the win! Canned works in a pinch, but homemade pumpkin puree takes this to another level. Just roast small sugar pumpkins until tender, scoop out the flesh, and puree until smooth. The flavor difference is incredible!
One last secret? Always make two loaves – one to devour warm from the oven, and one to share (or not share… no judgment here). The aroma alone will have your neighbors knocking on the door!
Variations for Your Pumpkin Spice Pull Apart Bread
One of the things I absolutely adore about this pumpkin spice pull-apart bread is how easily you can make it your own! Over the years, I’ve played around with so many fun variations – some became instant hits, others… well, let’s just say my husband politely asked me to “stick to the original” (bless his honest heart). Here are my favorite tweaks that actually work beautifully:
Go nuts! For some crunch in every bite, sprinkle chopped pecans or walnuts over the cinnamon-sugar filling before stacking the dough. About 1/2 cup does the trick – toast them first for extra flavor. My cousin Sarah adds pepitas (pumpkin seeds) for a fun seasonal twist that looks gorgeous too.
Cream cheese dream: Oh my stars, this is decadent! Mix 4 oz softened cream cheese with 2 tbsp powdered sugar and dollop teaspoons of it between the dough layers as you assemble. When baked, you get these luscious little pockets of creamy goodness that make the bread even more irresistible.
Maple magic: Swap half the brown sugar for pure maple syrup in the filling, and add a maple glaze drizzle after baking. Just whisk together 1/2 cup powdered sugar with 1-2 tbsp maple syrup until smooth. Warning: This version disappears faster than you can say “fall flavor!”
Chocolate chip surprise: Because pumpkin and chocolate are a match made in heaven! Sprinkle 1/3 cup mini chocolate chips over the buttered dough before adding the cinnamon sugar. The melty chocolate takes this treat to dessert territory – perfect with coffee!
Apple-pumpkin love child: For an extra fruity kick, layer thinly sliced apples (peeled or not – your call!) between the dough stacks. I like Honeycrisp or Granny Smith for their texture. The apples soften beautifully while baking and add lovely moisture.
Remember, baking should be fun! Don’t be afraid to experiment with what you love. Just keep the basic dough recipe the same, and you can’t go too wrong. My only rule? Whatever variation you try, always – ALWAYS – serve it warm. That first sticky, sweet pull-apart bite is pure bliss!
Serving and Storing Pumpkin Spice Pull Apart Bread
Okay, let’s talk about the best part – eating this glorious pumpkin spice pull-apart bread! There’s something downright magical about tearing into a warm loaf fresh from the oven, watching those steamy layers separate as cinnamon-scented pumpkin goodness comes peeking through. Trust me, resist the urge to dive in immediately – give it just 5-10 minutes to cool slightly so you don’t burn your fingers (spoken from experience!).
For the ultimate experience, serve it:
- Fresh and warm – that’s when the texture is absolute perfection
- With coffee or tea – the classic pumpkin spice pairing we all crave
- Drizzled with glaze – whisk together 1 cup powdered sugar with 2 tbsp milk and 1/2 tsp vanilla for a simple icing
- As breakfast or dessert – it crosses all meal boundaries beautifully
Now, if by some miracle you have leftovers (does that ever really happen?), here’s how to keep them tasting fresh:
- Cool completely before storing – trapping heat causes condensation and soggy bread
- Airtight is key! I use a cake keeper or wrap tightly in foil
- Room temperature for 2-3 days – the brown sugar helps retain moisture
- Revive in the oven – 5 minutes at 300°F brings back that fresh-baked magic
One pro tip? The bread freezes surprisingly well! Just wrap individual slices in plastic wrap, then foil, and freeze for up to a month. Thaw at room temperature or pop straight into a toaster oven when those pumpkin spice cravings hit unexpectedly. Not that I’d know anything about midnight snack attacks…
Nutritional Information
Now, I’ll be honest – when something tastes this good, I’m not usually counting calories! But for those who like to know, here’s the nutritional breakdown per slice (assuming you cut your loaf into 12 reasonable portions… though in my house, “reasonable” often goes out the window with this bread!).
Per serving (1 slice):
- Calories: 180
- Total Fat: 5g (3g saturated)
- Cholesterol: 25mg
- Sodium: 80mg
- Total Carbohydrates: 30g
- Dietary Fiber: 1g
- Sugars: 10g
- Protein: 4g
A quick disclaimer – these numbers are estimates based on the exact ingredients I use. Your counts may vary slightly depending on specific brands or if you make any of our delicious variations (that cream cheese addition sure is tasty, but it’ll change the numbers!). Also, let’s be real – no one’s ever eaten just one slice of this pumpkin spice pull-apart bread when it’s fresh from the oven!
The good news? Pumpkin adds vitamin A, and using real butter means no artificial trans fats. Plus, homemade means you control the ingredients – unlike store-bought versions that often contain preservatives. So go ahead, enjoy that second slice with your afternoon tea – you’re baking with love, and that’s the best nutrition of all!
Frequently Asked Questions
Over the years, I’ve gotten so many great questions about this pumpkin spice pull-apart bread – and believe me, I’ve asked plenty myself during my baking adventures! Here are the answers to the ones that pop up most often:
Can I use canned pumpkin puree?
Absolutely! I keep canned pumpkin in my pantry year-round for this recipe. Just make sure it’s 100% pure pumpkin, not pumpkin pie filling (which has added sugars and spices). Though if you ever get the chance, try making your own puree from sugar pumpkins – the flavor difference will blow your mind!
Why didn’t my dough rise properly?
Oh honey, we’ve all been there! Usually it’s one of three things:
1) Your yeast was old (always check that expiration date!),
2) The liquid was too hot and killed the yeast (110°F is perfect – think warm bath water), or
3) Your rising spot wasn’t warm enough. My trick? Preheat the oven to 200°F for 1 minute, then turn it OFF and let the dough rise inside with the door cracked.
How do I prevent the bread from drying out?
Two secrets: First, don’t overbake it – start checking at 30 minutes. Second, store it properly! Let it cool completely, then wrap tightly in foil or store in an airtight container. If it does dry out (how?!), a quick 5-minute warm-up in a 300°F oven brings it back to life.
Can I make this ahead and bake later?
You sure can! After assembling in the pan, cover tightly and refrigerate overnight. In the morning, let it sit at room temperature for 30 minutes while your oven preheats, then bake as directed. The flavor actually deepens – bonus!
Help! My layers stuck together – what went wrong?
No worries – happens to the best of us! Usually it means the butter layer wasn’t even (those bare spots glue together), or the dough was rolled too thick. Next time, really take your time spreading that softened butter edge-to-edge, and aim for that 1/4-inch thickness when rolling. But hey – even “stuck” bread still tastes amazing!
Try This Pumpkin Spice Pull Apart Bread Recipe Today!
Alright, my fellow baking enthusiasts – it’s your turn! I’ve shared all my secrets (well, maybe not all – a girl’s gotta keep some mystery!), and now I want to see your beautiful pumpkin spice pull-apart bread creations. There’s nothing more exciting than watching someone fall in love with this recipe just like I did!
So grab your mixing bowl, put on your favorite cozy sweater, and let’s bake some autumn magic together. When you pull that golden loaf from the oven (and resist eating it all yourself), snap a photo and share your results in the comments below. I’d love to hear:
- Did you stick with the classic recipe or try any fun variations?
- How did your family react when the heavenly scent filled your home?
- Any brilliant tips you discovered while making it?
Happy baking, friends – may your bread be fluffy, your pumpkin be plentiful, and your fall be filled with delicious memories!
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Delicious Pumpkin Spice Pull Apart Bread Recipe in 7 Steps
- Total Time: 2 hours 5 minutes
- Yield: 1 loaf 1x
- Diet: Vegetarian
Description
Enjoy this delicious pumpkin spice pull-apart bread, perfect for fall mornings or cozy gatherings.
Ingredients
- 3 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 packet (2 1/4 tsp) active dry yeast
- 1/2 tsp salt
- 1/2 cup milk, warmed
- 1/4 cup water, warmed
- 2 tbsp unsalted butter, melted
- 1 large egg
- 1/2 cup pumpkin puree
- 1 tsp pumpkin pie spice
- 1/2 cup brown sugar
- 1/4 cup unsalted butter, softened
- 1 tsp cinnamon
Instructions
- In a large bowl, mix flour, sugar, yeast, and salt.
- Add warm milk, water, melted butter, egg, pumpkin puree, and pumpkin pie spice. Stir until a dough forms.
- Knead the dough on a floured surface for 5 minutes until smooth.
- Place dough in a greased bowl, cover, and let rise for 1 hour.
- Punch down the dough and roll it into a 12×20-inch rectangle.
- Spread softened butter over the dough, then sprinkle with brown sugar and cinnamon.
- Cut the dough into 6 strips, stack them, and slice into 6 squares.
- Place squares into a greased loaf pan, cover, and let rise for 30 minutes.
- Bake at 350°F for 30-35 minutes until golden brown.
- Cool slightly before serving.
Notes
- Use fresh pumpkin puree for best results.
- Let the dough rise in a warm place for better texture.
- Serve warm with a drizzle of icing if desired.
- Prep Time: 1 hour 30 minutes
- Cook Time: 35 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 10g
- Sodium: 80mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 25mg
