Pumpkin Spice Monkey Bread Recipe

Introduction

Pumpkin Spice Monkey Bread is a delightful twist on a classic pull-apart treat, perfect for cozy fall mornings or holiday gatherings. Soft biscuit pieces are coated in cinnamon-spiced sugar, layered with a rich pumpkin caramel sauce, and baked until golden and irresistible.

Ingredients

• 3 (16.3-oz.) cans refrigerated buttermilk biscuits
• 3/4 cup granulated sugar
• 1 Tbsp. pumpkin pie spice
• 1 stick salted butter
• 1 cup packed light brown sugar
• 1/2 cup heavy cream
• 1/2 cup pure pumpkin puree
• 1 tsp vanilla extract

Instructions

1. Step 1: Preheat your oven to 350°F (175°C). Cut each biscuit into quarters for bite-sized pieces.
2. Step 2: Place the biscuit pieces in a large zip-top bag. Add the granulated sugar and pumpkin pie spice, then shake well to coat each piece evenly.
3. Step 3: Arrange the coated biscuit pieces evenly in a Bundt pan, distributing them as best as possible.
4. Step 4: In a medium saucepan, melt the butter over medium heat. Stir in the brown sugar until combined and bubbling.
5. Step 5: Whisk in the heavy cream and pumpkin puree. Simmer the mixture gently for 3 to 5 minutes, until it slightly thickens.
6. Step 6: Remove the saucepan from heat and stir in the vanilla extract to finish the sauce.
7. Step 7: Pour the warm pumpkin caramel sauce evenly over the biscuit pieces in the pan.
8. Step 8: Bake in the preheated oven for 45 to 50 minutes, until the monkey bread is deep brown and puffed up.
9. Step 9: Let the bread cool in the pan for 15 minutes, then carefully invert onto a serving platter to release it. Serve warm for the best experience.

Tips & Variations

• Use a nonstick Bundt pan or grease it well to ensure easy removal of the monkey bread.
• For an extra touch, sprinkle chopped pecans or walnuts between biscuit layers before pouring the sauce.
• Substitute the pumpkin pie spice with cinnamon and nutmeg if you prefer a simpler spice blend.
• Serve with a drizzle of cream cheese glaze for a rich complement to the flavors.

Storage

Store leftover monkey bread in an airtight container at room temperature for up to 2 days. To keep longer, refrigerate for up to 5 days and reheat slices in the microwave or oven until warm. This monkey bread is best enjoyed warm for the gooey texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use homemade biscuit dough instead of canned?

Absolutely! Homemade biscuit dough can be a delicious substitute. Just cut into quarters and follow the same coating and baking steps.

How do I prevent the monkey bread from sticking to the pan?

Greasing the Bundt pan thoroughly or using a nonstick spray with flour can help prevent sticking. Allowing the bread to cool before inverting also makes removal easier.

Pumpkin Spice Monkey Bread Recipe

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★★★★★

4.5 from 134 reviews

This Pumpkin Spice Monkey Bread is a delightful, pull-apart treat bursting with warm fall flavors. Soft buttermilk biscuits coated in a cinnamon-spiced sugar mix are drenched in a buttery pumpkin and brown sugar glaze, baked to a golden perfection. Perfect for cozy mornings or festive gatherings, this easy-to-make monkey bread combines seasonal pumpkin puree with a fragrant pumpkin pie spice blend to create a deliciously rich and comforting sweet bread.

• Author: Marco
• Prep Time: 15 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 5 minutes
• Yield: 12 servings 1x
• Category: Breakfast, Dessert, Snack
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Biscuits and Coating

• 3 (16.3-oz.) cans refrigerated buttermilk biscuits
• 3/4 cup granulated sugar
• 1 Tbsp. pumpkin pie spice

Sauce

• 1 stick (8 Tbsp) salted butter
• 1 cup packed light brown sugar
• 1/2 cup heavy cream
• 1/2 cup pure pumpkin puree
• 1 tsp vanilla extract

Instructions

1. Preheat and prepare biscuits: Preheat your oven to 350°F. Cut each refrigerated buttermilk biscuit into quarters for bite-sized pieces.
2. Coat biscuit pieces: Place the biscuit pieces into a large zip-top bag along with the granulated sugar and pumpkin pie spice. Shake well to evenly coat all biscuit pieces with the spiced sugar.
3. Arrange in Bundt pan: Transfer the coated biscuit pieces into a Bundt pan, spreading them out evenly to prepare for the sauce.
4. Make the pumpkin sauce: In a saucepan, melt the salted butter over medium heat. Stir in the brown sugar and whisk until combined. Add the heavy cream and pumpkin puree, then simmer the mixture for 3 to 5 minutes until it thickens slightly. Remove the pan from heat and stir in vanilla extract.
5. Pour sauce over biscuits: Evenly pour the warm pumpkin sauce over the biscuit pieces in the Bundt pan, making sure all pieces are coated with the glaze.
6. Bake the monkey bread: Place the Bundt pan in the preheated oven and bake for 45 to 50 minutes, or until the bread is deep golden brown and puffed up.
7. Cool and serve: Allow the monkey bread to cool in the pan for 15 minutes after baking. Then carefully invert the Bundt pan onto a serving platter to release the monkey bread. Serve warm for the best taste and texture.

Notes

• Use refrigerated buttermilk biscuits for an easy shortcut—homemade dough can also be used.
• Make sure to coat biscuit pieces evenly with the spiced sugar for balanced flavor.
• If you prefer a less sweet version, reduce the brown sugar by 1/4 cup.
• Serve warm to enjoy the gooey, soft texture; leftovers can be reheated gently in the microwave.
• This recipe can be doubled using two Bundt pans for larger gatherings.

Keywords: Pumpkin Spice Monkey Bread, Fall Recipe, Buttermilk Biscuits, Pumpkin Dessert, Monkey Bread, Easy Fall Treat