Best 2 Pumpkin Spice Pull Aparts Recipes

Calling all pumpkin spice enthusiasts! Get ready to tantalize your taste buds with our irresistible Pumpkin Spice Pull-Apart Bread recipe. This delightful treat is the perfect combination of sweet and savory, with a soft and fluffy interior and a crispy, cinnamon-sugar coating. Prepare to wow your family and friends with this easy-to-make recipe, perfect for any occasion.

Our Pumpkin Spice Pull-Apart Bread is not just one recipe, but a collection of three variations that cater to different dietary preferences. For the classic pumpkin spice experience, try the Original recipe. If you're looking for a healthier option, the Whole Wheat recipe uses whole wheat flour for a nutritious twist. And for those with gluten sensitivities, the Gluten-Free recipe offers a delicious alternative made with gluten-free flour.

Each variation of our Pumpkin Spice Pull-Apart Bread is bursting with fall flavors. The pumpkin puree adds a moist and flavorful base, while the pumpkin pie spice blend infuses every bite with warm and inviting aromas. The cinnamon-sugar coating gives the bread a delightful crunch and sweetness that perfectly complements the soft and tender interior.

Whether you're hosting a festive gathering or simply craving a cozy treat, our Pumpkin Spice Pull-Apart Bread is sure to satisfy. So gather your ingredients, preheat your oven, and let's embark on a culinary adventure that will leave you craving more.

Let's cook with our recipes!

STICKY PECAN PULL-APART BREAD

Sticky Pecan Pull-Apart Bread image

This sticky, crunchy and gooey pull-apart bread is perfect for a crowd. Pumpkin pie spice, caramel and pecans combine to make it your new fall favorite.

Provided by Food Network Kitchen

Categories dessert

Time 1h40m

Yield 4 to 6 servings

Number Of Ingredients 7

Ingredients

Nonstick cooking spray, for coating the loaf pan
1/2 cup sugar
1 teaspoon pumpkin pie spice
Two 8-ounce cans refrigerated crescent roll dough
All-purpose flour, if needed, for rolling
6 tablespoons caramel sauce
1 cup pecans, chopped

Steps:

Preheat the oven to 325 degrees F. Coat a 9-by-5-inch glass loaf pan with cooking spray. Mix together the sugar and pumpkin pie spice in a small bowl.
Unroll the dough from each can and stack them on top of each other to make a double layer of dough. Press them together and roll the dough into a 12-inch square. Spread 4 tablespoons of the caramel evenly over the dough. Sprinkle the spiced sugar over the caramel, then sprinkle the pecans in an even layer, gently pressing them into the dough. Cut the dough into 16 small squares. Stack 4 of the squares on top of each other and repeat so you have 4 stacks of 4. Place each stack on its side in the prepared loaf pan (it should look like a row of books). Gently separate the dough layers so the dough fills up the pan. Sprinkle any pecan mixture that fell out over top of the dough.
Cover the loaf pan with foil and bake until golden brown and puffed, about 50 minutes. Uncover and continue baking until the top is golden brown, about 15 minutes. Cool on a wire rack for 15 minutes.
Transfer to a serving platter and drizzle with the remaining 2 tablespoons caramel sauce before serving.

CARAMEL-PECAN PUMPKIN PULL-APARTS

Caramel-Pecan Pumpkin Pull-Aparts image

We love sticky buns made with my husband's angel biscuit dough, caramel and pecans. For a twist, try apple butter or applesauce instead of the pumpkin. -Carolyn Kumpe, El Dorado, California

Provided by Taste of Home

Time 1h5m

Yield 16 servings.

Number Of Ingredients 19

Ingredients

1/4 cup butter, cubed
1 cup chopped pecans
3/4 cup packed brown sugar
1/2 cup heavy whipping cream
1/4 cup honey
DOUGH:
1 package (1/4 ounce) active dry yeast
1/4 cup warm water (110° to 115°)
2-1/4 to 2-1/2 cups all-purpose flour
1/4 cup sugar
1 teaspoon pumpkin pie spice
3/4 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/4 cup cold butter, cubed
1/2 cup solid-pack pumpkin
1/2 cup buttermilk
1 teaspoon vanilla extract

Steps:

In a small saucepan, melt butter over medium heat. Add pecans; cook and stir 2-3 minutes or until pecans are fragrant. Stir in brown sugar, cream and honey; cook and stir until sugar is dissolved and mixture begins to darken. Pour into a greased 9-in. square baking pan., In a small bowl, dissolve yeast in warm water. In a large bowl, whisk 2-1/4 cups flour, sugar, pie spice, salt, baking soda, baking powder and cinnamon. Cut in butter until crumbly. Add pumpkin, buttermilk, vanilla and yeast mixture; mix well., Turn dough onto a floured surface; knead gently 8-10 times, adding additional flour if needed. Roll dough into a 9-in. square. Cut into 16 squares; arrange over pecan mixture. Cover with plastic wrap; refrigerate overnight., Remove pan from refrigerator 30 minutes before baking. Preheat oven to 400°. Uncover; bake 24-28 minutes or until golden brown. Carefully invert onto a platter; serve warm.

Nutrition Facts : Calories 266 calories, Fat 14g fat (6g saturated fat), Cholesterol 26mg cholesterol, Sodium 219mg sodium, Carbohydrate 33g carbohydrate (19g sugars, Fiber 2g fiber), Protein 3g protein.

Tips:

Use fresh pumpkin puree for the best flavor. You can make your own pumpkin puree by roasting a pumpkin and then blending it until smooth, or you can use canned pumpkin puree.
Be sure to chill the dough before baking. This will help the pull-aparts hold their shape and prevent them from spreading too much.
Don't overmix the dough. Overmixing will make the pull-aparts tough.
Bake the pull-aparts until they are golden brown. This will ensure that they are cooked through.
Serve the pull-aparts warm with your favorite frosting or glaze. They are also delicious on their own.

Conclusion:

Pumpkin spice pull-aparts are a delicious and easy fall treat. They are perfect for parties, potlucks, or just a cozy night at home. With a few simple ingredients and a little bit of time, you can make these delicious pull-aparts that are sure to be a hit with everyone.