Pumpkin Pull Apart Loaf
A delicious Fall dessert recipe using canned biscuit dough and canned pure pumpkin.
Equipment
- 9" x 5" x 3" loaf pan
Ingredients
- 1 (8 ct) tube refrigerated biscuit dough (I use Grands Flaky Layers)
- 1 cup 100% pure pumpkin in a can
- 3 TBS white granulated sugar
- 1 tsp pumpkin pie spice blend
- 3 TBS butter, melted
- 1/2 cup brown sugar
Cream Cheese Icing
- 4 oz cream cheese, softened
- 2-3 TBS milk
- 1 cup powdered sugar, sifted
- 1 tsp vanilla extract
- 1/2 cup crushed or chopped pecans
Instructions
- Preheat oven to 350 degrees. Spray a 9" x 5" x 3" loaf pan with non-stick cooking spray. Set aside.
- In a small bowl mix together pumpkin, white granulated sugar, and pumpkin pie spice blend. Set aside.
- On a clean work surface or cutting board, remove biscuits from can. Split each biscuit in half for 2 layers. After splitting each biscuit in half you should have 16 rounds total laid out on work surface.
- Brush melted butter on the tops of the 16 biscuits rounds. Spread 2 tsp of pumpkin mixture onto each butter covered round fully. Sprinkle brown sugar over the pumpkin mixture covered rounds.
- Stack 4 rounds together into 4 stacks.
- Place each stack into prepared loaf pan on their side. You should visually see 16 dough rounds.
- Bake in preheated oven for 40-45 minutes until golden brown and dough is cooked through. You may need to cover with foil about 1/2 way through to keep dough from being too brown. Remove from oven and allow to cool in pan for 10 minutes.
- In a medium bowl cream the cream cheese using an electric hand mixer or just a spatula. Add in milk and vanilla and cream again. Sift in powdered sugar 1/4 cup at a time. Add additional milk if needed to get the desired creamy texture.
- Invert the pumpkin loaf onto a serving plate and pour icing over the loaf. Sprinkle with crushed pecans. Enjoy.