Pumpkin Maple Pull-Apart Bread (Canned Biscuit Hack)

Name: Pumpkin Maple Pull-Apart Bread (Canned Biscuit Hack)
Prep time: 5 min
Cook time: 45 min
Total time: 5 min
Yield: 6
Ingredients: ¼ cup brown sugar; 1 tsp pumpkin pie spice; 1 16.3 oz can refrigerated biscuit dough; 2 tbsp salted butter; ¾ cup canned pumpkin pie filling; ½ cup powdered sugar; 2 tsp whole milk; 1½ tsp maple syrup; ½ tsp pure vanilla extract

5 mins prepServes 6

Cozy, sticky cinnamon pull apart bread made with canned biscuits, pumpkin pie filling, and a glossy maple-vanilla drizzle. Bakery vibes, zero fuss—perfect for fall or Christmas morning.

6 servings

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1 Prep. Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan with nonstick spray. In a small bowl, stir together brown sugar and pumpkin pie spice.
2 Split biscuits. Separate each biscuit into 2 thinner layers to make 16 rounds total.
3 Fill & sugar. Brush one side of each round with melted butter. Spread about 1 tablespoon pumpkin pie filling on top, then sprinkle generously with the sugar-spice mix.
4 Stack & load. Stack the rounds and arrange them vertically in the prepared pan like a deck of cards.
5 Bake. Bake 40–45 minutes, until deep golden-brown and the center is set. Cool in the pan 10 minutes, then invert onto a cooling rack.
6 Glaze. Whisk powdered sugar, milk, maple syrup, and vanilla until smooth. Drizzle over the warm loaf. Slice/pull apart and serve.

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Pumpkin Maple Pull-Apart Bread (Canned Biscuit Hack)

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