Three Cheese Pumpkin Pull-Apart Bread

Three Cheese Pumpkin Pull-Apart Bread is an easy and delicious appetizer perfect for any fall gatherings!

Carbo loading.

Not that carbo loading. We aren’t running any marathons today people.

Although, it’s funny that I mention a marathon because I ran the Chicago marathon almost six years ago. Not quite sure how I survived that situation because now you couldn’t pay me to run down the block.

Anyway, what I’m trying to say is as we enter into these cooler months, I think it’s a good idea to do a little carbo loading before Old Man Winter burps up. I don’t know about you, but when I get cold I have a hard time warming up. I even get cold in 80 degree water while scuba diving which makes Mr. B so happy. I like to tell myself it’s because I have a high metabolism, but I don’t think that’s right.

To combat the cold this year I am loading up and it’s all starting with this Three Cheese Pumpkin Pull-Apart Bread. Delicious? Yes. Naughty? Yes. Okay to consume by ones self? Yes. I feel like we are wining the carbo loading game already.

But seriously this pull apart bread needs to be actioned at least once a week for the remainder of the year. I mean what goes better with bread than pumpkin butter and a copious amount of cheese? I honestly can’t think of anything. Besides being super easy to make it’s a great dish to put out to feed a crowd. Oh, and it will definitely help keep all those trick-or-treaters full when trolling for candy.

Now, who needs a bite? I mean a loaf.

Three Cheese Pumpkin Pull-Apart Bread


  • 1 sourdough boule or large loaf
  • 1 cup pumpkin puree
  • 3 tbsp brown sugar
  • 2 tbsp maple syrup
  • 1 tbsp lemon juice
  • 1/2 tsp ground cinnamon
  • 1/4 tsp kosher salt
  • 2 tbsp unsalted melted butter
  • 1/2 cup slices brie
  • 1/4 cup shredded fonita
  • 1/4 cup shredded mozzarella
  • Fresh thyme, for garnish
  • Fresh sage, for garnish
  • Fresh rosemary, for garnish


  1. Preheat your oven to 350 degrees. Spray a baking sheet with non-stick cooking spray. Using a small knife, crosshatch the boule or loaf making scores every inch in both directions and making sure to not slice to the bottom.
  2. Next, take the brie and slice it into small inches so you can stuff it easily into the bread.
  3. In a medium bowl combine pumpkin, brown sugar, maple syrup, lemon juice, and salt. Pour the melted over the boule or loaf making sure it gets between the cracks. Do the same thing with the pumpkin butter.
  4. Next, stuff the brie into the bread followed by the fontina and mozzarella. Bake the bread for about 20 minutes or until all the cheese has melted.
  5. Remove from oven and garnish with herbs.
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In conclusion, our Three Cheese Pumpkin Pull-Apart Bread is a savory masterpiece that combines the richness of three cheeses with the warmth of pumpkin, delivering a truly delightful and unforgettable culinary experience. Enjoy every scrumptious bite!