Easy Pumpkin Pull-Apart Bread

It’s pumpkin time! And that means quick, easy pumpkin pull-apart bread. Moist, pumpkin-y, cinnamon-y, and guaranteed to disappear very, very quickly. I made a ‘loaf’ for my wife to take to work (you don’t have to reheat it and it doesn’t require refrigeration if you devour it within two days, which you will) and share. It was gone in no time at all!

Easy Pumpkin Pull-Apart Bread

The only tricky part when making this pumpkin pull-apart bread is if your bread pan is bigger than the bread. Like mine was. Your bread will fall and you’ll end up with a loaf of sadness if you let it. The solution for me was to grab a piece of foil, wad it up into a ball, and place it in the space between the end of the ‘loaf’ and the end of the bread pan. No bread sadness here, just great fall-flavor yumminess!

Halloween is my favorite day of the year! I love carving pumpkins! I admit I usually buy too many pumpkins and end up on a carving marathon the day of Halloween. By trick-or-treat time I’m worn out but it’s worth it!

Love pumpkin? Me too. And I love my triple-layer pumpkin spice pie too!

Easy Pumpkin Pull-Apart Bread
Print Pin
4 from 1 vote

Easy Pumpkin Pull-Apart Bread

It’s pumpkin time! And that means quick, easy pumpkin pull-apart bread. Moist, pumpkiny, cinnamony, and guaranteed to disappear very, very quickly. 
Course Side
Cuisine American
Keyword bread, pumpkin
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 16 servings
Calories 164kcal

Equipment

Ingredients

For the pull-apart bread

For the glaze

Instructions

For the pull-apart bread

  • Preheat your oven to 350 F.
  • Spray a bread pan with non-stick spray. Note: I used a non-stick bread pan and did not have to spray it.
  • In a bowl, stir together the pumpkin puree, 1/4 cup of the sugar, vanilla, pumpkin pie spice and egg.
  • In a small bowl, combine the remaining 1/4 cup of sugar and the cinnamon.
  • Open the can of biscuits and separate them. Cut each one in half, horizontally.
  • Sprinkle each side of each biscuit half with the sugar and cinnamon mixture.
  • Take a biscuit and liberally brush one side with the pumpkin mixture. Place into the bread pan on edge, with the non-pumpkin side towards the end.
  • Keep adding brushed biscuits into the pan, packing them in on end. They’ll look like a row of hockey pucks when you are done. When you are done, if there is extra space in your pan wad up a piece of foil and add it to keep the ‘loaf’ from falling.
  • Place into the oven and bake 20-25 minutes or until the outside is done. The internal temperature should be 190 F or more, but the insides will be gooey and soft, thanks to the pumpkin puree.
  • Let the bread cool completely before drizzling with the glaze.

For the glaze

  • Whisk together all ingredients until smooth.

Nutrition

Calories: 164kcal | Carbohydrates: 25g | Protein: 2g | Fat: 6g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 16mg | Sodium: 278mg | Potassium: 97mg | Fiber: 1g | Sugar: 11g | Vitamin A: 1847IU | Vitamin C: 1mg | Calcium: 24mg | Iron: 1mg

Nutritional values are approximate.

Chipotle Pumpkin Wings

Visit my other site, For The Wing, for all things chicken-wing!

I was mighty skeptical about pumpkin on chicken wings. Sure, I’m in the Halloween mood, but hey, are we sure we should be messing with my beloved chicken wings? Yes, yes we should is the answer, because chipotle pumpkin wings are just flat out crazy good. There’s a wonderful smoky heat from the chipotles, with just a hint of sweetness from the pumpkin. The pumpkin flavor is there, but it’s not like you’re going to think you’re eating grandma’s favorite pumpkin pie.

Chipotle Pumpkin Wings

The chipotle pumpkin sauce is not only great on wings, but it is just as fantastic on ribs. Personally, I like heat, so I put quite a bit of chipotle in the sauce. Tone it back or add more depending on your tastes. The pumpkin flavor is subtle, so if you want it to be more pronounced add a bit more, but go slow.

I store my leftover homemade sauces in squeeze bottles. If refrigerated, I set them out an hour before using so they come to room temperature. You don’t want to put cold sauce on hot wings!

Also try my (a bit different) drunken BBQ wings.

I absolutely love chicken wings, cooked any way, with any sauce (or without). I love them so much that I created a free eCookbook that is full of my favorite wing recipes.

Chipotle Pumpkin Wings
Print Pin
5 from 1 vote

Chipotle Pumpkin Wings

Chipotle pumpkin wings are just flat out crazy good. There’s a wonderful smoky heat from the chipotles, with just a hint of sweetness from the pumpkin. The pumpkin flavor is there, but it’s not like you’re going to think you’re eating grandma’s favorite pumpkin pie.
Course Appetizer
Cuisine American
Keyword pumpkin, spicy, wings
Prep Time 1 hour
Cook Time 45 minutes
Total Time 1 hour 45 minutes
Servings 6
Calories 341kcal
Author Mike

Ingredients

For the wings

For the Chipotle Pumpkin sauce

Instructions

For the wings

For the sauce

  • Place all ingredients in a medium saucepan over medium heat.
  • Whisk, heating thoroughly.

Nutrition

Calories: 341kcal | Carbohydrates: 12g | Protein: 23g | Fat: 22g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 94mg | Sodium: 453mg | Potassium: 343mg | Fiber: 1g | Sugar: 9g | Vitamin A: 2331IU | Vitamin C: 3mg | Calcium: 24mg | Iron: 2mg

Nutritional values are approximate.

Mini Pumpkin Cheesecakes on the Char-Broil Big Easy

Note: This recipe was developed using the Char-Broil Big Easy Oil-Less Fryer. If you are cooking using the Char-Broil Smoker-Roaster Grill you should cook with the lid open and the temperature set to High. You might also need to adjust the cooking time.

What started out as an experiment to see if I could bake miniature pumpkin cheesecakes on my Char-Broil Big Easy ended up being one of the best tasting desserts I’ve had in a long time. I was contemplating Thanksgiving, and dreaming about how great a turkey out of my Big Easy tastes, when it dawned on me…. why not also use the oil-less fryer for making dessert? Well, let me tell you folks, these mini pumpkin cheesecakes on the Char-Broil Big Easy are amazing!

Mini Pumpkin Cheesecakes on the Char-Broil Big Easy

Cooking…

These little cheesecakes take less than 30 minutes to cook. Although, they do need to chill overnight. Well, they should chill overnight… I can’t say that all of them lasted that long. I think you can shortcut the chilling by placing them in the freezer for 15-20 minutes. And the taste? Phenomenal! Fantastic pumpkin flavor and creamy. All in all, they are the best pumpkin cheesecake you can imagine.

Mini pumpkin cheesecakes on the Char-Broil Big Easy are the best way to cap off a great turkey dinner. If you prefer a non-Thanksgiving version, try my Big Easy mini classic cheesecakes.

The crusts…

I used pre-made miniature pie crusts and cooked them in the Big Easy using the baking pans designed specifically for the cooker. If you don’t have them (they’re also great for making mini pizzas) you can use the standard basket that comes with the Big Easy (you can cook 4 pies at a time) and better yet, use the bunk bed basket which doubles the number of pies you can cook at a time.

Love your Big Easy as much I love mine? Check out my Big Easy Add-Ons page and my free Big Easy eCookbook!

Mini Pumpkin Cheesecakes on the Char-Broil Big Easy
Print Pin
5 from 1 vote

Mini Pumpkin Cheesecakes on the Char-Broil Big Easy

These little cheesecakes take less than 30 minutes to cook. They need to chill overnight. Well, they should chill overnight… I can’t say that all of them lasted that long.
Course Dessert
Cuisine American
Keyword Big Easy, Char-Broil, cheesecake
Prep Time 10 minutes
Cook Time 13 hours
Total Time 13 hours 10 minutes
Servings 24 servings
Calories 383kcal
Author Mike

Ingredients

Instructions

  • Fire up your Big Easy or preheat an oven to 350 F.
  • Place cream cheese in a mixer and beat until creamy.
  • With the mixer still running, add the eggs one at a time.
  • Add remaining ingredients and mix well.
  • Pour mixture into the pie crusts, about 1/3 cup each. Do not overfill. You may not need all 24 crusts.
  • Place in the Big Easy (you’ll have to work in batches) or oven, and cook 15-20 minutes or until batter has set.
  • Remove from oven and let cool slightly then refrigerate overnight before serving. Top with whipped cream if desired.

Notes

The filling mixture makes approximately 5 cups.

Nutrition

Calories: 383kcal | Carbohydrates: 46g | Protein: 5g | Fat: 20g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 21mg | Sodium: 311mg | Potassium: 114mg | Fiber: 2g | Sugar: 9g | Vitamin A: 1621IU | Vitamin C: 1mg | Calcium: 28mg | Iron: 2mg

Nutritional values are approximate.

Easy Owl Halloween Pumpkin

We’re taking a break from carving pumpkins this year. First up was our candy corn covered pumpkin, which came out great. Then we made this fantastic looking owl pumpkin. It’s quite easy to make, taking maybe 15 minutes from start to finish.

Owl Pumpkin

Ain’t it cute?

PS: I like to roast my pumpkin seeds on Big Easy! They’re crazy delicious!

Print Pin
No ratings yet

Easy Owl Halloween Pumpkin

Ingredients

  • 1 pumpkin pulp and seeds removed from the bottom (just cut a hole in the bottom big enough for your hand, but reserve the piece you cut out)
  • pencil
  • sunflower seeds use the ones from the snack aisle, they’re bigger, and not the ones for birds
  • hot glue gun with glue sticks
  • 2 craft sticks or better, 4 pointed flat bamboo skewers
  • a battery-powered pumpkin light
  • a stick from your yard, to use as a perch

Instructions

  • Hand-draw two circles for the eyes and an upside-down triangle for the beak.
  • Cut out the eyes and beak.
  • Working a few seeds at a time, glue the sunflower seeds around the eye holes, beginning with the outer circle first. Then add the inner circle, overlapping slightly with the outer row.
  • Cut each craft stick to be about 1 1/2″ long and stick into the pumpkin for the ears and two feet. Leave about 3/4″of the stick protruding from the pumpkin for the ears and 1/2″ for the feet.
  • Hot glue sunflower seeds onto the craft stick pieces. For the ears, glue 4 seeds at 45 degree angles, then one last seed at the top, making a point. For the feet, glue 2 seeds at 45 degree angles, then one last seed at the tip.
  • Place light on the base of the pumpkin and lower the pumpkin down onto it.
  • Place the stick below the feet as a perch.
  • Enjoy your work of art!

Candy Corn Covered Halloween Pumpkin

My wife and I always come up with at least one pumpkin each Halloween. Sometimes we carve them. Sometimes we paint them (chalkboard paint works great and it gives kids something to write on). One year we had a self-serve pumpkin that was awesome. And this year… candy corn covered Halloween pumpkin! It’s awesome!

Candy Corn Covered Pumpkin

Oh, yes, it does take a while to make this pumpkin. We used a pretty big pumpkin, and it took about 2 hours for the two of us to complete, however we only had one glue gun. With two we could’ve cut the time in half I’m sure. It was worth the time, though. And yes, we did the back too!

Candy Corn Covered Pumpkin

We kept our pumpkin hidden inside until Halloween because I’m quite sure the squirrels or raccoons or something would come along and eat all the candy off of it!

Also make my easy owl pumpkin. It’s always a big hit!

PS: I like to roast my pumpkin seeds on Big Easy! They’re crazy delicious!

Print Pin
5 from 1 vote

Candy Corn Covered Halloween Pumpkin

Author Mike

Ingredients

  • 1 large pumpkin
  • glue gun
  • 8-10 glue sticks
  • 5 bags candy corn

Instructions

  • Clean your pumpkin and dry it completely.
  • Fire up the gun and load it with glue.
  • Start by outlining the eyes, nose, and mouth with candy corn.
  • To apply the corn, squirt a 2″-3″ line of glue and quickly apply the corn. You want the corn to go on in fairly random patterns. Or not. It’s your pumpkin.
  • Now, just fill in the rest of the pumpkin with candy corn!