Pumpkin Pull Apart Bread is an easy pumpkin dessert recipe for fall! Sweet pumpkin dough is layered with cinnamon sugar and a topping of pumpkin spice cream cheese frosting!!
I will warn you, pumpkin pull apart bread is super addictive!! I tried to only eat a couple of pieces, really I tried but it didn’t take long and half of the loaf was gone!! Oh, someone please help!
This bread is layered with all kinds of fall goodness. First, the dough is a sweet yeast dough made with pumpkin, because nothing screams autumn more than pumpkin recipes. Next, we slather the dough with butter, brown sugar and cinnamon— ooooh this is starting to get really good!! Then after baking this loaf is topped off with a slightly sweet pumpkin spiced cream cheese frosting. Now we have gone from really good to simply irresistible!
My kids favorite parts about this bread is that you can “peel” a slice off the loaf, and of course the frosting. But what kid doesn’t like frosting? :) And to be honest, I kinda like how you can just peel off a slice every. single. time. you walk by (not that I did that or anything, just sayin’).
I think this pumpkin pull apart bread would make a great weekend breakfast with the family or for guests.
It also works great as an afternoon snack with the kids. Trust me, if you want to see their faces light up just set this amazing loaf in front of them and watch the magic happen. I promise it won’t disappoint and it will quickly become a fall time favorite!
If you make this delicious pumpkin pull apart bread, I would love to see it and hear what you think of it! Please take a photo and share it on my Facebook page!
Pumpkin Pull Apart BreadPrint Recipe
- 2 3/4 cups bread flour
- 2 tablespoons packed brown sugar
- 1 package active dry yeast
- 1 teaspoon salt
- 1/2 cup canned pumpkin
- 1/2 cup very warm milk (120 degrees F)
- 1 egg
- 2 tablespoons butter, melted
- 1/2 cup packed brown sugar
- 1 tablespoon ground cinnamon
- 2 oz. cream cheese, softened
- 1/4 cup powdered sugar
- 1/2 teaspoon pumpkin pie spice
- 1-2 tablespoons milk
- 2 tablespoons chopped pecans, optional
In the bowl of your stand mixer combine the flour, brown sugar, yeast and salt. Stir in the pumpkin, milk and egg just until everything is combined then switch to your dough hook and knead for 5 minutes on a low speed. Cover and let rise in a warm place until doubled in size. (you may also refrigerate the dough for up to 2 days)
Grease a 8x4 or 9x5 loaf pan and set aside. Turn dough out onto a lightly floured OR greased work surface. Roll dough into a 16x12 inch rectangle with the long side facing you. For the filling combine the brown sugar and the cinnamon in a small bowl. Spread the melted butter over the dough then sprinkle with the brown sugar and cinnamon mixture. Cut dough rectangle vertically into four 12x4 inch strips. Stack the strips then cut five or six 4x2 pieces leaving everything in stacks. Place in prepared pan cut side up. Cover and let rise until almost double. (I let mine rise to the top of the pan then bake) Bake at 350 degrees for 30 minutes or until golden. Cool loaf 10 minutes before removing from pan. Let cool completely before frosting.
To make the frosting combine the cream cheese, powdered sugar, pumpkin pie spice and milk in a small bowl. Spread over cooled bread. Top with pecans if desired.
*Store leftovers wrapped in foil for up to 2 days.