Caramel Pecan Pumpkin Pull Apart Bread

Products Used
Caramel Pecan Pumpkin Pull Apart Bread


  • 1 tube biscuit dough
  • 1 cup pumpkin puree
  • 1/2 cup Imperial Sugar Light Brown Sugar
  • 1 teaspoon ground cinnamon
  • 1 teaspoon pumpkin pie spice
  • 1/2 cup caramel sauce, divided
  • 3/4 cup chopped pecans, divided


  1. Preheat oven to 350°F. Grease a loaf pan well and set aside.
  2. Start by popping tube of biscuit dough and separating into 8 pieces. From there, divide each biscuit horizontally into 2 pieces. Gently roll to flatten.
  3. In a bowl whisk together pumpkin puree, brown sugar, cinnamon, and pumpkin pie spice until smooth.
  4. Take about 1-2 tablespoons of pumpkin mixture and spread it over the top of each of 16 biscuit pieces.
  5. Drizzle 1/4 cup caramel over top of each biscuit.
  6. Finally sprinkle 1/2 cup chopped pecans over all biscuits.
  7. Stack biscuits in 4 piles of 4 pieces high. Then carefully place each stack horizontally into a prepared pan.
  8. Bake for 30 minutes, then cover with foil and bake for 15 more minutes. The biscuits will have puffed up and be golden.
  9. Remove from oven and keep it in the pan for 10 minutes before removing. 
  10. To serve drizzle with remaining caramel and sprinkle with chopped pecans.
Imperial Sugar Insight

Recipe for Imperial Sugar by Erin Sellin @Dinners, Dishes & Desserts.

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