Cream Cheese Stuffed Pumpkin Spice Pull Apart Bread
Author: Nikki
This recipe is outrageously delicious! Ooey gooey and packed with fall flavor and cream goodness inside each bite!
  • 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
  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.
Adapted from Taste of Homes
Recipe by Chef in Training at