Pumpkin Pie Pull Apart Bread


  • 3/4 cup whole milk
  • 1 packet active dry yeast
  • 1 tbsp granulated sugar
  • 5 tbsp unsalted butter
  • 1 can 15 oz pumpkin purée
  • 1 egg
  • 1 tsp salt
  • 4 cups all-purpose flour
  • 1 tbsp pumpkin pie spice
  • 1 cup dark brown sugar
  • 1 tsp salt
  • 8 tbsp unsalted butter
  • Flour for dusting
  • 6 tbsp unsalted butter
  • 2 cups powdered sugar
  • 2 tsp pumpkin pie spice
  • Half and half
  • In a bowl of the Instant Stand Mixer fitted with the dough hook, add the whole milk, sugar, and then the yeast. Allow to sit for 3-4 Minutes for the yeast to bloom.
  • Mix in the melted butter, pumpkin puree, salt, and egg.
  • Slowly incorporate the flour one cup at a time until a sticky, pliable dough forms. Beat on level 8 for 5-7 Minutes to activate the gluten. Add a few extra tablespoons of flour as needed if the dough is too sticky.
  • Butter a large mixing bowl and place in the dough. Cover with a dishtowel and set in a warm place until risen, about 1- 1 ½ Hours. The dough is done when a light poke stays indented and does not spring back.
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