Easy Pumpkin Pull Apart Bread Recipe

This delicious pumpkin pull apart bread is like a pumpkin cinnamon roll but better. Puff pastry is topped with pumpkin, cinnamon sugar, and pecans for an a delicious desert with a fall twist.

I’ve shared a lot of pumpkin recipes this year – pumpkin dip, pumpkin oatmeal cookies, and even pumpkin delight – but none are quite like this one.

I’m a big fan of cinnamon rolls and this pumpkin pull apart bread is similar in flavors but with a different look and texture.

And unlike pumpkin cinnamon rolls, they don’t have to rise, you can just roll out, top, and bake.

These would be the perfect option for a Thanksgiving weekend brunch, a fall baby shower, or even just a yummy weekend breakfast.

Serve it with a little spiced apple cider for the ultimate fall meal.

Why You’ll Love This Recipe

• Puff pastry start – no need to make your own dough, this recipe starts with a store-bought puff pastry, making it a great semi-homemade dish!
• Beautiful dish – this yummy pull apart bread is not only delicious, it’s pretty. And it’s fun to eat as you pull individual pieces off the bread.
• Sweet & salty – the combination of the sweet bread and the salty pecans on top make this the ultimate sweet and salty dessert.

Ingredients

Ingredient Notes

• Decorator’s sugar – I like to use this decorator’s sugar to add to the top of the pull apart bread but you could also just sprinkle it with regular sugar or use large sugar crystals like this as well. It’s just larger pieces of sugar that add sweetness on top and won’t just melt into the pastry.
• Pumpkin puree – also known as pumpkin puree, make sure you don’t use pumpkin pie filling.
• Puff pastry – get frozen puff pastry and let it thaw completely before you start to make this as you’ll need it to be able to wrap properly.
• Chopped pecans – I think these really add a lot to this recipe, but you can omit them if you’d like or have a nut allergy to deal with.

Instructions

Like I mentioned before, these are made similar to cinnamon rolls, just starting with puff pastry instead of cinnamon roll dough.

Start by preheating the oven to 375°F and lining a baking sheet with parchment paper.

Mix the sugar and pumpkin pie spice together and set aside for later.

Start by rolling one sheet of puff pastry out into a 10″ x 14″ rectangle on a lightly floured surface. I like to use a non-stick silicone baking mat like this when I roll out my dough!

You want to make sure to roll the dough out to a very thin dough.

Next, spread 1/2 cup of pumpkin puree over the pastry, leaving about 1/2 inch border around the edge.

Sprinkle half of the sugar and spice mixture over the puree, then top with half the chopped pecans.

Make sure to leave 1/2 inch border around the edges for all the toppings so it will seal easily when you roll it.

Starting on the long side, roll the topped pastry into a long log and place on prepared baking sheet on one side of the sheet.

Repeat with the other puff pastry and place it on the other side of the baking sheet, keeping them slightly spaced apart.

Using kitchen shears or a knife, cut slits in the log about 1/2 inch apart and 3/4 of the way through the log. Make sure you don’t cut all the way through and that you leave the bottom connected so you can pull them apart.

Starting at one end, open the end down towards the sheet pan, then push the next section to one side, then the next section to the opposite side, alternating each section down the log.

Finish the log by pushing the other end towards the sheet pan.

Whisk the egg and water together then brush it all over the cut logs. Sprinkle the decorator’s sugar on top before baking.

Bake the pumpkin pull apart bread in the preheated oven for 18-20 minutes or until the pastry is golden brown.

While the pastry is baking, whisk together the milk and powdered sugar to make the glaze.

Either drizzle the glaze over the pull apart bread after baked or serve it as a dip with the glaze.

After pastry is baked, let it is sit on the baking sheet for 10 minutes before serving.

Expert Tips

Enjoy the pull apart bread within a few days then throw away. This doesn’t freeze well.

Keep leftovers refrigerated and stored in an airtight container. When you’re ready to enjoy, you can either eat straight from the refrigerator or let it come to room temperature.

Make double the glaze and use both as a glaze and as a dip. You can never have too much glaze!

Recipe FAQs

More Easy Pumpkin Recipes

If you like this pumpkin pull apart bread, you’ll love these other yummy pumpkin recipes!

• Pumpkin crunch cake – another delicious semi-homemade pumpkin recipe that starts with a cake mix and ends up with some crunch on top!
• Pumpkin cupcakes – super easy and moist pumpkin cupcakes topped with a light and fluffy cheesecake frosting!
• Pumpkin cake mix cookies – these 4-ingredient cookies combine cake mix, pumpkin, and two other ingredients to make the most moist and delicious pumpkin cookies!
• Pumpkin loaf recipe – a delicious pumpkin spice loaf topped with a sweet frosting.
• Pumpkin crisp – this delicious maple pumpkin crisp tastes like pumpkin pie with a crunchy topping!
• No bake pumpkin pie – a soft and fluffy pumpkin pie that tastes nothing like normal pumpkin pie!