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Pumpkin Pull Apart Bread

A cozy fall dessert that combines spiced pumpkin filling and gooey caramel with store-bought dough for a simple yet satisfying treat.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 8 servings
Course: Breakfast, Brunch, Dessert
Cuisine: American, Fall
Calories: 280
Ingredients Method Notes

Ingredients
  

Dough and Filling
  • 1 pound store-bought pizza dough
  • 1/2 cup pumpkin puree Use plain pumpkin puree, not pie filling.
  • 1/3 cup brown sugar
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon allspice
  • 1/3 cup pecans, finely chopped Chop by hand for even texture.
  • 2 tablespoons unsalted butter, melted
  • 1/2 cup caramel sauce, divided Warm if too stiff to drizzle.

Method
 

Preparation
  1. Let the pizza dough sit at room temperature for about 15 minutes if it’s been refrigerated.
  2. Roll the dough out on a lightly floured surface into a rectangle, roughly 16 by 8 inches.
Filling
  1. Combine the pumpkin puree, brown sugar, cinnamon, nutmeg, allspice, and chopped pecans in a mixing bowl.
  2. Stir until everything is fully incorporated into a thick, spreadable mixture.
Assembly
  1. Brush the rolled-out dough with melted butter, then drizzle with a quarter cup of caramel sauce.
  2. Spread the pumpkin mixture evenly across the dough.
  3. Slice the dough lengthwise into three strips, then cut across to create squares.
  4. Stack squares into small piles of four or five.
Baking
  1. Grease a loaf pan and arrange the stacked dough squares inside, standing them up on their edges.
  2. Drizzle remaining caramel sauce over the top before baking.
  3. Bake at 350°F for 35 to 40 minutes until golden brown and set in the center.
  4. Let cool in the pan for about 10 minutes before serving.

Notes

Store leftovers in an airtight container at room temperature for up to two days. For longer storage, refrigerate for up to five days. Microwave individual pieces for 15 seconds to reheat.