Pumpkin Pecan Pull-Apart Bread

The Cozy, Gooey, Absolutely Irresistible Pumpkin Pecan Pull-Apart Bread of Your Dreams

Hey there, my fellow food lover! Can you smell that? That crisp, slightly smoky scent in the air that can only mean one thing: fall is officially here. And for me, fall isn’t just a season; it’s a feeling. It’s the feeling of pulling on your favorite oversized sweater, the sound of leaves crunching under your boots, and, most importantly, the warm, spiced, and incredibly comforting aromas coming from your kitchen.

If you’ve been scrolling through social media, dreaming of all those gorgeous, gooey, pull-apart breads but felt a little intimidated, I’m here to tell you to grab your apron and banish those fears. Today, we’re making magic. We’re making my legendary Pumpkin Pecan Pull-Apart Bread.

Imagine this: tender, flaky biscuit pieces, each one lovingly coated in a spiced pumpkin-brown sugar butter that smells like a pumpkin pie hug. They’re layered with buttery, toasted pecans and baked into one glorious, shareable loaf. You pull off a piece, and it comes away with a satisfying stretch, dripping with that warm, spiced sauce. It’s part monkey bread, part pumpkin pie, and 100% pure comfort. It’s perfect for a lazy weekend brunch, a show-stopping holiday breakfast, or honestly, just a Tuesday night when you need a little edible happiness. So, let’s preheat those ovens and make something delicious together!

A Sunday Morning & My Grandma’s Wooden Spoon

This recipe always takes me right back to my grandma’s kitchen. She wasn’t a fancy chef, but she was a master of making you feel loved through food. Sundays were for baking. The radio would be playing old tunes, and the entire house would be wrapped in the scent of something sweet baking in the oven.

She had this one ancient, well-loved wooden spoon—the handle was smooth from decades of use, and it had a tiny crack near the top. That spoon stirred everything from pancake batter to beef stew. But my favorite was when she’d make her simple “pull-apart coffee cake,” a humble treat made from canned biscuits, cinnamon, and sugar. It was our special thing. We’d stand side-by-side, me on a step-stool, tossing the biscuit pieces in melted butter and sugar, giggling when we’d get it all over our fingers. It felt less like baking and more like creating joy.

This Pumpkin Pecan Pull-Apart Bread is my grown-up, fall-spiced homage to her. I’ve swapped the cinnamon for pumpkin pie spice and added that rich, nutty pecan element she would have adored. Every time I make it, I can almost hear that old radio playing and feel her there with me, reminding me that the best recipes are the ones made with love and shared with others.

Gathering Your Pumpkin Pecan Goodness

Here’s the beautiful part: this stunning bread comes together with simple, easy-to-find ingredients. No fancy techniques, I promise! Here’s what you’ll need:

• 2 cans (16 oz total) refrigerated giant flaky biscuits: I like the “grands” style flaky biscuits because they create amazing layers when you pull the bread apart. Don’t use the super doughy, homestyle ones for this—the flakiness is key! A quick chef hack: use kitchen shears to easily quarter them.
• 1 cup pumpkin purée: Not pumpkin pie filling! We want pure, unseasoned pumpkin purée. It’s our star ingredient, giving the bread moisture, flavor, and that gorgeous orange hue. Insight: blot it lightly with a paper towel if it seems overly watery, but it’s usually fine straight from the can.
• 1 cup firmly packed brown sugar: The “firmly packed” part is non-negotiable! This dark, molasses-rich sugar is what creates that deep, caramel-like sauce we all crave. Light brown sugar works too, but dark brown gives a more robust flavor.
• ¾ cup unsalted butter, melted: Using unsalted butter lets you control the salt level. This is the glue that holds our spiced sugar coating onto every nook and cranny of the biscuits.
• 2 teaspoons pumpkin pie spice: The warm, aromatic soul of the dish! No pumpkin pie spice? No problem! Make your own blend with 1 ½ tsp cinnamon, ¼ tsp nutmeg, ¼ tsp ginger, and an ⅛ tsp of cloves or allspice.
• ½ cup chopped pecans (plus extra for topping): Toasting these is a game-changer! Just pop them in a dry skillet for a few minutes until fragrant. It unlocks their nutty, buttery potential. For a nut-free version, sunflower seeds or even rolled oats would be a lovely crunchy substitute.

Let’s Build This Masterpiece: Step-by-Step

Ready to create some magic? Follow these steps, and you’ll have a masterpiece in no time. Remember, cooking is about feeling, so don’t stress about being perfect!

1. Preheat and Prep: Fire up your oven to 350°F (175°C). Now, generously grease your pan. I’m using a classic Bundt pan because it makes for a beautiful presentation when flipped, but a 9×13-inch baking dish works perfectly too—more on that later. Use butter or non-stick spray and get into all those crevices! Chef’s tip: If using a Bundt pan, a pastry brush can help you grease it thoroughly.
2. Create the Pumpkin Magic: In a large mixing bowl—I mean large, we need room to toss!—whisk together the pumpkin purée, packed brown sugar, melted butter, and pumpkin pie spice. Whisk until it’s completely smooth and looks like a spiced pumpkin caramel. Take a whiff. Seriously, do it. That’s the smell of happiness.
3. The Coating Dance: Open your cans of biscuits and quarter each one. Now, dump all those pieces right into the bowl of pumpkin goodness. Here’s the fun part: use your hands (clean ones, of course!) or a flexible spatula to gently toss and fold the biscuit pieces until every single one is thoroughly and lovingly coated. Don’t be aggressive; we want to keep those flaky layers intact. A little hack: fold from the bottom up to ensure even coverage.
4. Layering with Love: Now, start layering your coated biscuit pieces into your prepared pan. Sprinkle a handful of your toasted pecans as you go. I like to do a layer of biscuits, a sprinkle of pecans, more biscuits, more pecans, until it’s all in. Don’t forget to sprinkle a final handful on top for a beautiful, crunchy finish!
5. Bake to Golden Perfection: Slide that pan into your preheated oven and bake for 35-40 minutes. You’re looking for a deep golden brown top and the sauce bubbling up around the edges like a delicious volcano. The best test? The center biscuit pieces should be cooked through and not doughy.
6. The All-Important Rest: This is the hardest part, friends. You MUST let it cool in the pan for at least 10 minutes. If you’re using a Bundt pan, place a serving plate or platter on top and, with confidence (and oven mitts!), flip it over in one smooth motion. Give the pan a little tap, and lift it off to reveal your gorgeous bread. If you used a 9×13-inch dish, you can serve it right from the pan. This rest time allows the sauce to thicken slightly so it doesn’t just run everywhere.

How to Serve This Warm Hug of a Bread

Presentation is part of the fun! This bread is meant to be a centerpiece. If you used a Bundt pan, that beautiful ring shape is a showstopper all on its own. Place it on a cake stand or a nice wooden board.

While it’s absolutely divine all on its own, a little drizzle never hurt anybody. For extra indulgence, whip up a quick glaze:

• Maple Glaze: Whisk together 1 cup of powdered sugar, 2 tablespoons of real maple syrup, and a splash of milk until smooth.
• Cream Cheese Icing: Beat 2 oz of softened cream cheese with ¼ cup powdered sugar, a splash of vanilla, and enough milk to reach a drizzling consistency.

Drizzle it over the warm bread right before serving. Serve it directly from the pan or platter and let everyone gather around to pull off their own piece. It’s interactive, fun, and guaranteed to bring smiles. A scoop of vanilla ice cream on the side? Now you’ve turned it into a decadent dessert!

Get Creative! Recipe Variations

One of the best things about this recipe is how adaptable it is! Make it your own with these fun twists:

• Apple Cinnamon Twist: Swap the pumpkin purée for 1 cup of unsweetened applesauce and use 2 teaspoons of cinnamon instead of pumpkin pie spice. Add ½ cup of finely chopped dried apples for extra texture!
• White Chocolate & Cranberry: Ooh, fancy! Fold in ½ cup of dried cranberries and ½ cup of white chocolate chips with the pecans. The tart and sweet combo is perfect for the holidays.
• Gingerbread Spice: For a deep, warm flavor, replace the pumpkin pie spice with a gingerbread spice blend (think more ginger and a pinch of black pepper). You could even add 2 tablespoons of molasses to the pumpkin mixture.
• Gluten-Free & Dairy-Free Friendly: Use two cans of gluten-free biscuits (check those labels!). Swap the butter for a plant-based alternative like melted vegan butter or coconut oil, and ensure your sugar is certified gluten-free.
• Extra Protein Boost: Stir 2 tablespoons of your favorite vanilla or unflavored collagen peptides or protein powder into the brown sugar mixture. You’ll never taste it, but it’s a nice little nutritional bump!

Chef Emily’s Notes & Kitchen Confessions

This recipe has evolved so much since I first scribbled it on a napkin! The first time I made it, I was so excited that I inverted the Bundt pan after only 2 minutes of cooling. Let’s just say it was more of a “Pumpkin Pecan Pull-Apart Puddle.” A delicious puddle, but a puddle nonetheless. The 10-minute rest is now a non-negotiable law in my kitchen.

I also love using different nuts depending on what I have. Walnuts are a fantastic substitute for pecans. And sometimes, if I’m feeling extra, I’ll add a tablespoon of bourbon to the pumpkin mixture for a grown-up kick. Shhh, that’s our little secret!

The beauty of this bread is in its imperfection. It’s meant to be messy, gooey, and enjoyed with your fingers. So don’t worry if it doesn’t look like a magazine photo—I promise it will taste incredible.

FAQs & Troubleshooting Your Bread

Q: My bread is still doughy in the middle. What happened?
A: Ah, the classic dilemma! This usually means the oven was a bit too hot, causing the outside to brown before the inside cooked. Oven temperatures can vary. Next time, try baking at 325°F for a few minutes longer. You can also tent the top with foil for the last 10 minutes of baking if it’s getting too dark. For now, just pop any undercooked pieces back in the oven for a few more minutes.

Q: Can I make this the night before?
A: You can prep it the night before for a stress-free morning! Assemble the entire bread in the pan, cover it tightly with plastic wrap, and refrigerate overnight. In the morning, let it sit on the counter while your oven preheats, then bake as directed. You may need to add 5-10 minutes to the baking time since it’s starting from cold.

Q: My sauce all sank to the bottom and stuck to the pan. Help!
A> First, did you grease your pan REALLY well? That’s step one. Second, that 10-minute cooling period is crucial. It allows the sauce to set slightly. If you’re still having issues, try sprinkling a thin layer of brown sugar or even breadcrumbs in the greased pan before adding the biscuit pieces—it creates a barrier.

Q: I don’t have a Bundt pan. What can I use?
A: No problem at all! A 9×13-inch baking dish is a perfect substitute. You won’t get the ring shape, but you’ll get all the same delicious flavor and gooey texture. You can serve it directly from the dish with a spoon.

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Nutritional Information*

*Please note: these are approximate values calculated using an online nutrition calculator and will vary based on specific ingredients used.

Per Serving (1/12th of the recipe, without optional glaze):

• Calories: 320
• Fat: 16g
• Saturated Fat: 8g
• Carbohydrates: 42g
• Fiber: 2g
• Sugar: 24g
• Protein: 4g
• Sodium: 420mg

This is definitely a treat, but everything in moderation, right? The pumpkin adds a dose of Vitamin A, and the pecans contribute healthy fats. Enjoy it as part of a balanced diet, and savor every single bite!

Final Thoughts from My Kitchen to Yours

Well, my friend, we did it! I hope you’re as excited to make this Pumpkin Pecan Pull-Apart Bread as I am to share it. This recipe is more than just a list of ingredients; it’s an invitation to create a moment. A moment of warmth, of sharing, of pure, unadulterated joy found in a pull-apart piece of bread.

Don’t be afraid to get your hands messy, to swap in your favorite nuts, or to drizzle that glaze with abandon. The best dishes are the ones made with a little bit of love and a whole lot of personality. I’d love to see your creation! Tag me on social @TastyChow so I can cheer you on.

Now, go forth and bake! Fill your home with the incredible scent of pumpkin and spice, gather your people, and make some delicious memories. Until next time, happy cooking!

— Emily