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Pumpkin Spice Pull Apart Bread

Pumpkin spice pull apart bread with a fluffy, layered dough and a cinnamon-brown sugar filling baked until golden. Each pull-apart section is stacked for a soft, tender texture, then finished with a quick cream cheese glaze drizzle.
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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: 430
Ingredients Equipment Method Notes

Ingredients
  

Pumpkin dough
  • 0.75 cup warm milk
  • 2.25 tsp yeast
  • 3 tbsp sugar
  • 0.25 cup melted butter
  • 1 egg
  • 0.33 cup pumpkin puree
  • 3.25 cup flour
  • 1 tsp pumpkin pie spice
  • 0.5 tsp salt
Pumpkin spice filling
  • 0.5 cup unsalted butter, melted
  • 0.75 cup brown sugar, packed
  • 2 tsp cinnamon
  • 1 tsp pumpkin pie spice
  • 0.25 tsp nutmeg
Glaze
  • 4 oz cream cheese
  • 1.5 cup powdered sugar
  • 3 tbsp milk
  • 1 tsp vanilla

Equipment

  • 1 sheet pan
  • 1 stand mixer
  • 1 loaf pan

Method
 

Activate yeast and make the dough
  1. Stir the warm milk and yeast together, then add the sugar, melted butter, egg, and pumpkin puree until smooth and combined.
  2. With a stand mixer, knead in the flour, pumpkin pie spice, and salt for 7-8 minutes until the dough is smooth and elastic.
  3. Cover the dough and let it rise for 1 hour until doubled in size.
Assemble the loaf
  1. Roll the dough into a 12x16 rectangle, then brush with melted butter.
  2. Sprinkle the pumpkin spice filling mixture evenly over the dough so the surface is fully covered.
  3. Cut the rectangle into 4 lengthwise strips, then stack the strips and cut into 6 square stacks.
  4. Place the stacks on their sides in a greased 9x5 loaf pan and let them rise for 30 minutes.
Bake and glaze
  1. Bake at 350F for 35-40 minutes until deep golden, tenting with foil halfway through to prevent over-browning.
  2. Drizzle with cream cheese glaze while the bread is warm, covering the entire surface.

Notes

For best texture, use warm milk that feels comfortably warm to the touch (not hot) so the yeast blooms without killing it. Store tightly covered in the refrigerator up to 4 days; rewarm slices in the oven or microwave. Freezing is yes—freeze wrapped portions and thaw overnight in the fridge. For a lighter option, swap part of the flour with whole-wheat flour (use up to 1 cup total) while keeping the rise time the same.