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Pumpkin Biscuit Loaf

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Come October I pull out my arsenal of favorite pumpkin recipes. My kids and I all ADORE pumpkin treats so the fall is easily one of our favorite times of year. From pumpkin pie to pumpkin cookies, we love it all. Amidst our annual staples I usually try to mix in a new recipe or two. After all, trying new recipes is how you find new faves. Which, brings us to this amazing pumpkin biscuit loaf.

I made this recipe once and it was gone before I could snap a photo. So I made it a second time, and it happened again! Third times a charm though … so here you can finally see the gorgeousness that is a perfect fall treat. Add this recipe for pumpkin biscuit loaf to your line up this week – your family will be thrilled!

Pumpkin Biscuit Loaf Ingredients

  • 3/4 cup pumpkin puree
  • 1/4 cup sugar
  • 1 teaspoon vanilla
  • 1 teaspoon pumpkin pie seasoning
  • 1 egg
  • 1 can buttermilk biscuits (not a flaky variety)
  • 1/4 cup sugar
  • 1 teaspoon cinnamon

Cream Cheese Frosting Ingredients

  • 4 tablespoons butter
  • 4 ounces cream cheese
  • 1 cup powdered sugar
  • 1 tablespoon vanilla

Directions

Preheat your oven to 375 degrees and spray a baking loaf pan with nonstick spray.

In a mixing bowl combine pumpkin puree, sugar, vanilla, seasoning, and egg. Set aside.

In a separate bowl whisk sugar and cinnamon.

Open your can of biscuits and slice each one in half. Cover a biscuit piece with cinnamon sugar and place it into the loaf pan. Add a dollop of pumpkin mix on top of the biscuit piece. Repeat until the bottom of the pan is covered. There should be a small space in between each biscuit piece. Imagine how biscuits grows when baked.

Continue covering each biscuit in cinnamon sugar and adding it to the loaf pan. Add a dollop of pumpkin mix on top and layer layer layer until all your ingredients are gone. It’s like a fabulous fall lasagna dessert!

Bake at 375 degrees for 30-40 minutes or until the top is golden brown and the biscuits are cooked through.

While the loaf bakes, mix together the frosting ingredients until smooth. The frosting isn’t essential so if you want more of a semi-sweet breakfast option, you can skip this step. BUT, if you’re going for a pumpkin dessert definitely add the cream cheese frosting.

When the loaf is done, remove from the oven and immediately slather the top with frosting so it melts and fills in all the cracks. Allow your loaf to cool for 10 minutes before slicing and serving. It isn’t the prettiest once on a plate since the biscuit pieces pull apart, but I promise, it’s delicious!

pumpkin biscuit Loaf

Pumpkin Biscuit Loaf

Hollie Schultz
Add this recipe for pumpkin biscuit loaf to your line up this week – your family will be thrilled!
5 from 1 vote
Prep Time 15 mins
Total Time 1 hr 5 mins
Course Dessert
Cuisine Breakfast
Servings 8 servings
Calories 439 kcal

Ingredients
  

  • 3/4 cup pumpkin puree
  • 1/4 cup sugar
  • 1 tsp vanilla
  • 1 tsp pumpkin pie seasoning
  • 1 egg
  • 1 can buttermilk biscuits (not a flaky variety)
  • 1/4 cup sugar
  • 1 tsp cinnamon

Cream Cheese Frosting Ingredients

  • 4 tbsp butter
  • 4 oz cream cheese
  • 1 cup powdered sugar
  • 1 tbsp vanilla

Instructions
 

  • Preheat your oven to 375 degrees and spray a baking loaf pan with nonstick spray.
  • In a mixing bowl combine pumpkin puree, sugar, vanilla, seasoning, and egg. Set aside.
  • In a separate bowl whisk sugar and cinnamon.
  • Open your can of biscuits and slice each one in half. Cover a biscuit piece with cinnamon sugar and place it into the loaf pan. Add a dollop of pumpkin mix on top of the biscuit piece. Repeat until the bottom of the pan is covered. There should be a small space in between each biscuit piece. Imagine how biscuits grows when baked.
  • Continue covering each biscuit in cinnamon sugar and adding it to the loaf pan. Add a dollop of pumpkin mix on top and layer layer layer until all your ingredients are gone. It’s like a fabulous fall lasagna dessert!
  • Bake at 375 degrees for 30-40 minutes or until the top is golden brown and the biscuits are cooked through.
  • While the loaf bakes, mix together the frosting ingredients until smooth. The frosting isn’t essential so if you want more of a semi-sweet breakfast option, you can skip this step. BUT, if you’re going for a pumpkin dessert definitely add the cream cheese frosting.
  • When the loaf is done, remove from the oven and immediately slather the top with frosting so it melts and fills in all the cracks. Allow your loaf to cool for 10 minutes before slicing and serving. It isn’t the prettiest once on a plate since the biscuit pieces pull apart, but I promise, it’s delicious!

Nutrition

Calories: 439kcalCarbohydrates: 59gProtein: 5gFat: 21gSaturated Fat: 8gTrans Fat: 1gCholesterol: 52mgSodium: 600mgPotassium: 212mgFiber: 2gSugar: 31gVitamin A: 3972IUVitamin C: 1mgCalcium: 58mgIron: 2mg
Tried this Recipe? Pin it for Later!Mention @BabyGizmo or tag #BabyGizmo!

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