It’s pumpkin season! OK, some of you may be rolling your eyes at me right now. If you’re one of those people who thinks it’s too early for fall, then move along.

If you allow that kind of negativity into your life, then I have nothing to offer you. I’m just kidding!

Although I am very excited about fall and pumpkin season, and thoroughly can’t understand why someone wouldn’t be.

I believe I’ve shared along these lines before, that I get excited about change with every season. For winter, because it means Christmas, spring because it means Easter and warm weather again, Summer, because, well the obvious two months of fantastic weather.

Fall is hands down my favorite though, and if you asked me why, I could go on and on for entirely too long, so I won’t even start on that.

This season just has so many great things to offer.

One of which is of course, pumpkin everything.

Sure, it might sound like I’m jumping on some bandwagon here, since there are so many people who seem to agree.

Either it’s a bandwagon, or those are all just really smart people with keen taste buds.

I’m going to go ahead and say it’s the latter.

Agree or disagree, it’s up to you. Pumpkin is the best.

Recently, I tried a recipe that my husband had stumbled across and wanted to try. We have tried a lot of pumpkin desserts throughout our time together, and to be honest it wasn’t my absolute favorite.

It was good, and I have to say that it’s something that tastes even better when it’s fresh from the oven rather than when it’s been chilled or cooled.

Now why would I share a recipe that isn’t my favorite?

Mostly because it was my husband’s favorite. It just wasn’t my personal cup of tea, but that doesn’t mean it can’t be his.

Everyone has different favorite desserts, and honestly the world would be incredibly boring if we all liked exactly the same things.

So here’s a favorite that’s not my personal favorite for you.

Something that I failed to mention, is that this recipe is super easy. It uses easy to find ingredients, and takes maybe 10 minutes to prepare.

The longest wait is the bake time. The best thing about bake time compared to a long prep time, is that you aren’t tied up in the kitchen, unable to get other things done.

This is one of those multi-tasking desserts. You can pop this in the oven and then have some free time to go get other things done.

As always, thanks for reading, and happy baking from hbk!

Pumpkin Pull Apart Loaf

Loaf ingredients

1 can refrigerated jumbo biscuits, flaky

§ cup pumpkin pie mix (this is not the same as a can of pureed pumpkin)

™ cup granulated sugar

1 ™ tsp. pumpkin pie spice

2 Tbsp. butter, melted

Icing

¢ Cup powdered sugar

3 tsp. milk

1 tsp. vanilla

Heat oven to 350 degrees. Prepare loaf pan (9×5) with cooking spray.

In a small bowl, stir together the sugar and pumpkin pie spice. Prepare the pumpkin in a small bowl also, and using a very, very small bowl, melt the butter.

Split each biscuit in half. You should now have 16 biscuits.

On only one side of each biscuit, brush with butter, then add a little pumpkin and sprinkle with the sugar and spice mix.

The easiest way to do this, if you have the counter space, is to lay out all the biscuits, and do butter, then pumpkin, then sugar.

Stack biscuits in piles of four and then place in pan.

Personally, I was running short on counter space the day that I made this, as I was also making another dessert, so I just did one biscuit at a time, laying it in the pan as I went. This works just as well.

Make sure that both ends are free of butter and pumpkin.

This next step is completely optional. Drizzle the butter over top, and sprinkle sugar on top.

Bake for 40 minutes.

While the loaf is baking, prepare the icing, whisking together the powdered sugar, milk and vanilla.

Pour icing on loaf immediately after taking out of the oven. This will give it that glaze that’s similar to a donut.

Let cool for about 10 minutes before serving.

Tip: this dessert is delicious when fresh out of the oven and served with ice cream on top.