Pumpkin Pull

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Golden, gooey, and laced with warm cinnamon sugar, this Pumpkin Pull is everything cozy fall mornings dream of. Imagine layers of flaky dough wrapped around sweet spiced pumpkin filling, baked to bubbling perfection and ready to be pulled apart bite by bite. It has all the charm of a cinnamon roll but with a seasonal twist that makes it impossible to resist.

This dish is made for sharing. Whether you’re setting up a weekend brunch or need a last-minute dessert, it comes together with just a few pantry staples and fills your kitchen with the smell of autumn magic. Serve it warm with a drizzle of glaze or simply dusted with powdered sugar for that rustic, homemade feel.

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What Kind of Dough Should I Use for Pumpkin Pull?

For a quick and ultra-flaky result, store-bought crescent roll dough or puff pastry works beautifully. It gives that buttery, pull-apart texture without the need to make dough from scratch. If you want a more classic, bread-like chew, you can use homemade yeast dough, but be sure to factor in rising time. For weeknight ease and maximum flake, crescent roll dough wins the convenience game.

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Ingredients for the Pumpkin Pull

• Crescent Roll Dough: The backbone of this recipe, creating tender, golden layers that are easy to pull apart.
• Pumpkin Puree: Adds rich autumn flavor and a moist texture to each bite.
• Brown Sugar: Brings sweetness and depth, pairing perfectly with pumpkin and cinnamon.
• Ground Cinnamon: A must-have for that cozy, warm spice.
• Nutmeg & Cloves: Optional but great for deepening the pumpkin spice profile.
• Butter: Helps the filling caramelize and keeps everything irresistibly soft.
• Powdered Sugar (for topping): A light dusting adds the perfect sweet finish, or turn it into a glaze for extra indulgence.

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How To Make the Pumpkin Pull

Step 1: Prep the Dough

Preheat your oven to 350°F (175°C) and lightly grease a 9×9 baking dish or line it with parchment paper. Unroll your crescent dough or puff pastry on a floured surface and gently press the seams together if using crescent rolls.

Step 2: Mix the Pumpkin Filling

In a bowl, combine the pumpkin puree, brown sugar, melted butter, cinnamon, and a pinch of nutmeg and cloves if using. Stir until fully combined and smooth.

Step 3: Spread and Roll

Spread the pumpkin mixture evenly over the dough, reaching to the edges. Gently roll the dough into a log, then slice it into 1.5-inch pieces, just like cinnamon rolls.

Step 4: Arrange and Bake

Place the pieces cut-side up into your prepared baking dish, slightly touching. Bake for 25 to 30 minutes or until golden brown and bubbly. The tops should be slightly crisp, and the insides gooey and tender.

Step 5: Finish with Topping

Let the pumpkin pull cool for a few minutes before dusting with powdered sugar or drizzling with a simple glaze made of powdered sugar and milk. Serve warm and enjoy the fall coziness in every bite!

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Serving and Storing Pumpkin Pull

Pumpkin Pull is best served warm from the oven when the layers are tender and the filling is ooey-gooey. It’s perfect for breakfast, brunch, or a fall-themed dessert board. Add a drizzle of maple glaze or a scoop of vanilla ice cream to elevate it into a show-stopping treat.

To store leftovers, cover the baking dish tightly with foil or transfer the rolls to an airtight container. They’ll stay fresh for up to 3 days at room temperature or up to 5 days in the fridge. Reheat in the microwave for 15-20 seconds or in the oven at 300°F for about 10 minutes to revive the softness.

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Frequently Asked Questions

What’s the best pumpkin to use for this recipe?

Use canned pumpkin puree, not pumpkin pie filling. The puree is pure pumpkin with no added sugar or spices, giving you full control over the flavor.

Can I make this ahead of time?

Yes! Assemble the rolls the night before and cover them tightly. Store in the fridge and bake fresh in the morning.

Can I use homemade dough instead?

Absolutely. If you have a favorite yeast dough recipe, it will work wonderfully—just allow time for proofing and rising.

How do I make a glaze for topping?

Mix 1/2 cup powdered sugar with 1-2 tablespoons of milk or cream until smooth. Add a touch of vanilla or maple extract for extra flavor.

Is this recipe freezer-friendly?

Yes. Bake and cool completely, then wrap tightly and freeze for up to a month. Reheat from frozen at 300°F until warm.

Can I add nuts or other mix-ins?

Definitely! Chopped pecans, walnuts, or even mini chocolate chips make a delicious addition to the filling.

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Want More Fall Baking Ideas?

If you’re loving this Pumpkin Pull, you’ll definitely want to try out more warm and cozy bakes for the season:

• Gooey Cinnamon Roll French Toast Casserole for a breakfast that feels like dessert.
• Strawberry Cheesecake Stuffed Donut Holes when you’re in the mood for a handheld treat.
• Blueberry Cheesecake Heaven Rolls if you love fruity flavors mixed with indulgent creaminess.
• Cinna Bun Cake when you want classic cinnamon roll flavor in cake form.
• The Best Homemade Cinnamon Roll Icing to top any roll or pastry just right.

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Save This Pin + Share Your Results

📌 Save this Pumpkin Pull recipe to your Pinterest fall baking board so it’s always just a click away.

And I’d love to hear how yours turned out! Did you go with crescent dough or something homemade? Did you add pecans or drizzle a glaze?

Leave a comment below and let’s swap tips! And for more easy, delicious ideas, check out my daily recipe inspiration on Pinterest: Life with Nina.

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