Oh, fall! That time of year when the air gets crisp, leaves start to turn, and all I want to do is curl up with something warm and cheesy. And guess what? I finally perfected my Pumpkin-Shaped Cheesy Pull-Apart Bread (2025)! Seriously, this recipe is a game changer for any fall gathering. I whipped this up for our neighborhood potluck last weekend, and let me tell you, it was gone in minutes! It’s just so darn cute and ridiculously easy, which is always a win in my book.
Why You’ll Love This Pumpkin-Shaped Cheesy Pull-Apart Bread
Seriously, this bread is a total win for so many reasons:
- Super Easy to Make: We’re talking minimal effort for maximum deliciousness.
- Always a Crowd-Pleaser: Who can resist warm, gooey cheese and soft biscuits? Nobody!
- Adorable Presentation: It looks just like a little pumpkin – perfect for fall parties.
- Deliciously Cheesy: The combo of cheddar and Parmesan is just *chef’s kiss*.
- Quick to The Table: Ready in under an hour, so you can whip it up even on a busy weeknight.
Ingredients for Your Pumpkin-Shaped Cheesy Pull-Apart Bread
Okay, so gathering your ingredients is the super easy part here. You probably have most of this stuff in your kitchen already! For that adorable pumpkin shape and irresistible cheesy goodness, you’ll need:
For the Bread:
- 1 tube refrigerated biscuit dough (I love using the big flaky ones, like Pillsbury Grands!)
- 1/2 cup shredded cheddar cheese (or a blend of your favorite melty cheeses – Monterey Jack is great too!)
- 1/4 cup grated Parmesan cheese (this adds a nice little salty kick!)
For the Topping:
- 1/4 cup butter, melted (real butter is best here, trust me!)
- 1 tsp garlic powder (for that yummy savory flavor)
- 1/2 tsp dried Italian seasoning (or just use oregano if that’s all you have!)
- 1/4 tsp salt
- 1 tbsp chopped fresh parsley (totally optional, but it makes it look so pretty!)
- 1 pretzel stick (this is our cute little pumpkin stem!)
See? Super simple stuff. The key here is using good quality cheese and sticking to real butter – it makes all the difference! If you’re looking for more pumpkin flair, check out my Pumpkin Bread Recipe.
Essential Equipment for Making Pumpkin-Shaped Cheesy Pull-Apart Bread
You don’t need a whole lot of fancy gadgets for this, thankfully! You’ll want a trusty baking sheet, of course, and lining it with parchment paper makes cleanup an absolute breeze. A sharp knife and a cutting board are essential for prepping those biscuit pieces, but other than that, you’re pretty much good to go!
Step-by-Step Guide to Your Pumpkin-Shaped Cheesy Pull-Apart Bread
Alright, let’s get this cute little pumpkin bread made! It’s so straightforward, you’ll be amazed. First things first, go ahead and get your oven preheated to 375°F (that’s 190°C). And trust me on this, line a baking sheet with some parchment paper. Cleanup will be a TREAT, not a chore!
Now, grab your tube of biscuit dough. Pop it open – careful, they can be a little jumpy! You’ll want to separate all those biscuits. Then, take your knife and cut each biscuit into about 4 bite-sized pieces. Easy peasy.
In a bowl, toss those biscuit pieces with your shredded cheddar cheese and that lovely grated Parmesan. Make sure everything gets coated really well. We want cheesy biscuit bits all over!
Here comes the fun part – making the pumpkin shape! Arrange these cheesy biscuit pieces on your prepared baking sheet in a big circle. Leave a little gap in the very center, like a tiny well. You can gently nudge them to form that classic pumpkin shape. Don’t stress if it’s not perfect; it’ll still look adorable.
While the dough is chilling, let’s whip up that yummy topping. In a small bowl, whisk together the melted butter, garlic powder, Italian seasoning, and salt. Give it a good stir until it’s all combined.
Now, grab a pastry brush (or even a spoon in a pinch!) and brush that delicious butter mixture all over your biscuit mountain. Make sure every little piece gets some love!
Time to bake! Pop that baking sheet into your preheated oven. Let it bake for about 18 to 20 minutes. You’re looking for that gorgeous golden-brown color – ooey-gooey and perfectly baked through. Keep an eye on it so it doesn’t burn!
Once it looks golden and amazing, carefully take it out of the oven. Now for the finishing touch! Gently push a pretzel stick right into the center of your bread. Ta-da! Instant pumpkin stem.
If you’re feeling fancy, sprinkle on that fresh parsley for a pop of color. Let it cool just a little bit; it’s molten cheese inside, so be careful! Then, just start pulling off those warm, cheesy pieces and enjoy. For more appetizer inspiration, check out my Butter Board ideas!
Tips for Perfect Pumpkin-Shaped Cheesy Pull-Apart Bread
Alright, so you’ve got the recipe, but here are a few little tricks I’ve learned that’ll make your pumpkin bread absolutely perfect, every single time. First off, don’t be afraid to experiment with your cheese! While cheddar is classic, a mix of Monterey Jack and Colby is amazing, or even a little pepper jack if you like a tiny kick. Also, for the biscuit dough, if you can’t find the big flaky ones, regular canned biscuits work too; you might just need to cut them into slightly smaller pieces.
When you’re arranging the dough pieces, try not to pack them *too* tightly. They need a little room to puff up and get golden. And remember that pretzel stick stem? Make sure to push it in gently after it comes out of the oven so you don’t accidentally smoosh your beautiful pumpkin!
Serving Suggestions for Your Cheesy Pull-Apart Bread
This pumpkin bread is honestly so good on its own, but it’s even better when you pair it with other goodies! It’s perfect for kicking off any fall get-together. Imagine dipping those warm, cheesy bites into a bowl of creamy Baked Potato Soup – talk about cozy comfort food! Or, serve it alongside a fresh Fall Harvest Salad for a lighter touch. It also makes a fantastic addition to any appetizer spread; just place it right there in the middle of the table and watch it disappear!
Storage and Reheating Instructions
Got leftovers of this delightful pumpkin bread? Lucky you! To keep it tasting as good as fresh, store any leftover cheesy bread in an airtight container or wrap it tightly with plastic wrap. You can keep it at room temperature for a day or pop it in the fridge for up to three days. If you want to freeze it for later, wrap it well and it should keep for about a month. Reheating is super simple: just pop it back in the oven at around 300°F (150°C) for about 5-10 minutes until it’s warm and gooey again. You can also use a microwave, but keep an eye on it so it doesn’t get tough!
Frequently Asked Questions About Pumpkin-Shaped Cheesy Pull-Apart Bread
Got questions about this fun fall treat? I’ve got answers! Here are some things folks often ask me about making this cheesy pumpkin bread:
Can I use something other than refrigerated biscuit dough?
You totally can! While canned biscuits are super convenient and work like a charm for this easy pumpkin recipe, you could also make your own favorite biscuit dough from scratch if you’re feeling ambitious. Just make sure it’s a dough that bakes up soft and fluffy. You might need to adjust cutting size or baking time a tad, but it’ll still be delicious!
What other cheeses work well in this pull-apart bread?
Oh, the cheese possibilities are endless! Cheddar and Parmesan are my go-to for that classic flavor, but feel free to mix it up. Monterey Jack, Colby, a mild Provolone, or even a touch of smoked Gouda would be amazing. Just make sure they’re good melting cheeses so you get that wonderfully gooey, cheesy pull we all love!
Can I make this ahead of time?
You can definitely prep some parts ahead! You can cut up the biscuit dough and have your cheese mixes ready to go. You can even assemble the whole pumpkin shape on the baking sheet and cover it with plastic wrap, then pop it in the fridge for a few hours. Just let it sit out for about 15 minutes before you bake it to take the chill off. The butter topping is best done right before baking, though!
Is there a way to make this into a sweet version?
That’s a fun idea! If you wanted a sweeter pumpkin bread, you could skip the garlic powder and Italian seasoning and instead mix a couple of tablespoons of sugar and a pinch of cinnamon into the butter topping. You could also sprinkle a little cinnamon sugar over the cheese before you arrange the biscuits. It would be more of a dessert bread then, which sounds pretty yummy too!
Nutritional Information Disclaimer
Just a heads-up, while we love sharing this recipe with you, the nutritional information provided is just an estimate. It can really vary depending on the specific brands of ingredients you use and how big you cut those delicious cheesy pieces! For the most accurate details, you might want to check out resources like our nutrition guide or calculate it based on your exact ingredients.
Pumpkin-Shaped Cheesy Pull-Apart Bread
Ingredients
Equipment
Method
- Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Open the biscuit dough and separate the biscuits. Cut each biscuit into 4 pieces.
- In a bowl, combine the biscuit pieces, cheddar cheese, and Parmesan cheese. Toss to coat the biscuit pieces evenly.
- Arrange the cheese-coated biscuit pieces on the prepared baking sheet in a circle, leaving a small space in the center. Shape the circle to resemble a pumpkin.
- In a small bowl, whisk together the melted butter, garlic powder, Italian seasoning, and salt.
- Brush the butter mixture evenly over the biscuit pieces.
- Bake for 18-20 minutes, or until golden brown and cooked through.
- Remove from oven. Insert a pretzel stick into the center of the bread to create a stem.
- Garnish with fresh parsley, if desired. Let cool slightly before serving.