Cream Cheese Stuffed Pumpkin Spice Pull Apart Bread

During the weekends, I am ALWAYS searching for fun, unique and delicious breakfasts to make for my family… because truth be told, most weekdays are a bowl of cereal or Eggo waffles. I don’t know how on earth my mom made us a delicious homemade breakfast every morning growing up. She must be super woman because I just don’t have that kind of time weekday mornings juggling all 3 kids and trying to get them out the door for school.

However, I try to make it up to them on weekends :) My mom introduced me to this incredible fall breakfast and OH MY GOSH! It is absolutely delicious! We tried it out with our neighbors and they could not stop raving about how amazing it was. If you are looking for an incredible fall breakfast with a hint of pumpkin, ooey gooeyness and cream cheese goodness in every bite, then you absolutely HAVE to give this recipe a try! It is so simple to make and will become a fall staple in your home just as it has mine!

Cream Cheese Stuffed Pumpkin Spice Pull Apart Bread from chef-in-training.com ...This recipe is outrageously delicious! Ooey gooey and packed with fall flavor and cream goodness inside each bite!

4.9 from 7 reviews
Cream Cheese Stuffed Pumpkin Spice Pull Apart Bread
 
This recipe is outrageously delicious! Ooey gooey and packed with fall flavor and cream goodness inside each bite!
Author:
Recipe type: Breakfast
Ingredients
  • ½ cup sugar
  • 1 teaspoon pumpkin pie spice
  • ¼ teaspoon cinnamon
  • 2 (16.3 oz) cans buttermilk biscuits
  • 8 oz. cream cheese
  • ¼ cup sugar
  • ½ cup brown sugar
  • ½ cup melted butter
Instructions
  1. Preheat oven to 350 degrees F.
  2. Spray a 10 to 15 cup bundt pan.
  3. In a zip-lock bag combine pumpkin spice, cinnamon, and ½ cup sugar. Open biscuit cans and cut each biscuit in half; you will have 32 pieces.
  4. In a small bowl, mix cream cheese with ¼ cup sugar. Divide cream cheese into 32 sections.
  5. Make the biscuit sections into small discs and place one cream cheese into the center of each and close it up into a ball. Place the balls in the zip-lock bag and coat them with the sugar mixture. Layer the biscuit balls in the bunt pan.
  6. Mix together melted butter and brown sugar in a small microwave safe bowl. Microwave for 1 minute. Stir to combine and pour over biscuits and bake for 30 to 35 minutes at 350 degrees F until biscuits are cooked through.
Notes
Adapted from Taste of Homes

Enjoy!
(Recipe adapted from Taste of Homes)

If you make this recipe, snap a photo and hashtag it #chefintraining and/or #chefintrainingblog. I would love to see how these recipes take shape in your kitchens.

Filed under: breakfast, dessert

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Comments

  1. Averie @ Averie Cooks

    GIRL! What are you doing to me! This looks INSANELY GOOD! Omg I wish I had put it in my pumpkin cookbook! I did a make a from-scratch pumpkin monkey bread for that but this looks so easy, so wonderful, wow! Pinnnnnned! :)

  2. Magela

    At what point do you add the pumpkin?

    1. Bree

      You don't. This isn't a pumpkin recipe, its a pumpkin pie spice recipe, which is basically cinnamon sugar with nutmeg and ground ginger. There's no pumpkin at all. You could add some pumpkin puree in with the cream cheese though. Or replace the cream cheese with pumpkin puree mixed with the spices and make a cream cheese drizzle.

  3. Janice

    Where is the pumpkin?

    1. Bree

      There isn't any. This is a pumpkin spice recipe. The creator misnamed it. Though, you could replace the cream cheese with pumpkin puree mixed with pumpkin pie spice and then make a cream cheese drizzle. Or you could mix pumpkin puree into the cream cheese mixture.

    2. kay

      My initial question too. Looks like just pumpkin pie spice is used.

    3. Chef in Training

      Yes, Just pumpkin Spice. I am so sorry. I completely forgot to include the word spice in the title name when I wrote it. I will be changing this to show the corrected title soon. Thanks so much.

    4. Chef in Training

      Just pumpkin Spice. I am so sorry. I completely forgot to include the word spice in the title name when I wrote it. I will be changing this to show the corrected title soon. Thanks so much.

  4. Toni

    I think I put on a couple of pounds just looking at the recipe. I love pumpkin flavor and cream cheese just makes everything more delicious. Can't wait to try this.

  5. Renee

    are you missing an ingredient? I see no pumpkin, just the spice.... I wouldn't call this pumpkin pull apart. Perhaps pumpkin pie spice pull apart? It does look delicious and I am going to add some pecans.

    1. Chef in Training

      Just pumpkin Spice. I am so sorry. I completely forgot to include the word spice in the title name when I wrote it. I will be changing this to show the corrected title soon. Thanks so much.

  6. kay

    Look and sounds delish! Any tips for dividing the cream cheese mixture into 32 parts? I was thinking a small melon-baller might work well.

  7. DPH

    Isn't it funny how much times have Changed? My mom always made a hot breakfast, for at least homemade lunches, braided or curled 4 Gil's hair

    1. Melodie

      Lives are so much busier today. Parents both work and often have to commute for hours to get to work. Many children have to go to day care because both parents have to work to support a house, etc. Almost gone are the days where a mother can stay home with her babies...

  8. Marilyn

    Can this be assembled the night before and baked fresh in the morning?

    1. Michele

      Can't find the answer to the questions if it can be made the night before and how best to divide cream cheese. Please advise. Thanks!

  9. Pat MCLIN

    where did you put the pumpkin

  10. Jessica Ford

    5

    I have been making this for years, but I never thought to add a cream cheese filling. Tried it yesterday, and my family loved it!

  11. Melodie

    Thank you for these recipes. I make the pumpkin pull apart already. super yummy. I am going to try the chocolate banana today.

  12. karen cooley

    Haven't made this yet, but I am thinking of serving with pumpkin butter.

  13. Kathy S

    5

    I added some canned pumpkin to the cream cheese mixture and incorporated...very nice!

  14. Jennifer

    I made this recipe last night..it was fabulous! thank you

  15. Kathryn

    how do you exactly stuff the cream cheese into the sections of biscuits...I need a visual on this, I cannot get this concept in my head.
    Thanks!

  16. CCa

    I tried it and although it was messy to make, it was worth the trouble. I admit, the second time, I cut corners and just bought Cinnamon Grands, split them in half, put pumpkin spice on them, put the cream cheese mixture in the middle of each and baked. Seriously, it was just as good, half the time and half the mess.

  17. Elveda Eby

    5

    This look delicious...do you have any sugar free desserts?

  18. cindi

    4

    I made these yesterday and used splenda granulated and brown sugars in place of regular. They were delicious!!!! I also used real butter as opposed to margarine. I found that I really needed more cream cheese to have enough so next time I will had half a brick of cream cheese.

  19. Christa

    5

    Delicious. I didn't bother wrapping the cream cheese in the dough and still turned out fantastic. I had some pumpkin flavored cream cheese that I spread on top while it was still warm. Definitely will make these again.

  20. Eliza

    5

    I absolutely love this recipe. I've made it a few times for parties and people rave about it all the time. These only changes I made to the directions is that I leave it in the oven for 40-45 minutes. Also, there needs one more step to the directions. After removing it from the oven, let it sit for at least 20 minutes before removing from the pan. I didn't wait long enough the first time, so when I flipped the bread onto the plate, it fell apart immediately. Other than that, it's an amazing recipe.

  21. Kathy Thomas

    5

    Does this need to be refrigerated? We made this with my life skills class and everyone loved it! At home I know it won't be finished right away like it was at school.