Fall just got a whole lot sweeter with this Pumpkin Spice Monkey Bread! Imagine warm, fluffy pieces of dough coated in cinnamon sugar, with a rich pumpkin-spiced glaze that drips down every piece as it bakes. The best part? You get to pull apart each gooey bite, enjoying all the cozy flavors of pumpkin and spice, like a sweet little hug for your taste buds. Whether you’re craving a sweet breakfast treat, a snack for cozy afternoons, or a showstopper for your holiday table, this monkey bread is sure to hit all the right notes!
Why You’ll Love Pumpkin Spice Monkey Bread
- Irresistible Sweetness: The combination of pumpkin, cinnamon, and spice creates that quintessential fall flavor that’s both comforting and indulgent.
- Easy to Make: With store-bought biscuit dough, you can make this delicious treat without spending hours in the kitchen. It’s perfect for those busy fall mornings or last-minute gatherings.
- Pull-Apart Fun: There’s something so satisfying about pulling apart each gooey, sweet piece of bread. It’s a fun treat that everyone will love digging into!
- Perfect for Fall: This recipe is packed with all the warm, cozy flavors we crave during fall. The pumpkin spice combination is as comforting as a pumpkin latte!
Ingredients
Here’s everything you need to bring this sweet treat to life:
- Canned Pumpkin: The heart of the flavor, bringing all the pumpkin goodness to the bread.
- Biscuits: Use refrigerated biscuit dough for the base—it’s quick, easy, and makes for perfectly fluffy monkey bread.
- Butter: A little melted butter makes everything extra gooey and adds richness to the glaze.
- Brown Sugar: For that deep, caramel-like sweetness that’s perfect for this bread.
- Cinnamon and Pumpkin Spice: The spices that bring all the fall vibes! The cinnamon and pumpkin spice are key to getting that warm, comforting flavor.
- Vanilla Extract: Adds a hint of sweetness to balance out the spices.
- Chopped Pecans (optional): For a bit of crunch and flavor. These are optional, but they add a nice touch!
(Note: Full ingredient list with measurements can be found in the recipe card below.)
Instructions
Get ready to make this simple, sweet, and spicy treat that will fill your kitchen with the best autumn aroma!
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). This ensures your monkey bread bakes evenly and perfectly golden brown.
2. Prepare the Biscuit Dough:
Open your package of refrigerated biscuit dough and cut each biscuit into quarters. You want bite-sized pieces that are easy to pull apart!
3. Make the Cinnamon-Sugar Coating:
In a medium-sized bowl, mix together brown sugar, cinnamon, and pumpkin spice. This will coat the biscuit dough pieces and give them all that delicious flavor.
4. Coat the Biscuits:
In a separate bowl, melt butter in the microwave. Add the canned pumpkin and vanilla extract to the butter and stir until smooth. Dip each biscuit piece into the melted pumpkin butter mixture, then roll it in the cinnamon-sugar mix. Place the coated dough pieces into a greased bundt pan, stacking them on top of each other.
5. Layer and Add Optional Pecans:
If you’re using chopped pecans, sprinkle some between the layers of dough for a little extra crunch and nutty flavor.
6. Bake the Monkey Bread:
Place the bundt pan in the oven and bake for 35-40 minutes. The bread should be golden brown and cooked all the way through, with a gooey center.
7. Let It Cool:
Once the bread is done, remove it from the oven and let it cool in the pan for about 10 minutes. This gives it time to set and makes it easier to remove.
8. Invert and Serve:
Once it’s cooled slightly, carefully invert the bundt pan onto a serving platter. The sweet, sticky glaze will ooze down over the bread, making it look and smell absolutely irresistible.
9. Dig In!
Now, grab some napkins because this Pumpkin Spice Monkey Bread is ready to be pulled apart and enjoyed! Serve it warm and watch it disappear.
Nutrition Facts
Servings: [Number of servings]
Calories per serving: [Calorie count per serving]
Preparation Time
Prep Time: 10 minutes
Cook Time: 35-40 minutes
Total Time: 45-50 minutes
How to Serve Pumpkin Spice Monkey Bread
- Breakfast or Brunch: Serve warm with a cup of coffee or tea for a cozy fall breakfast or brunch treat.
- For a Party: Perfect for your next holiday gathering! It’s a great centerpiece for a fall-themed dessert spread.
- Mid-Afternoon Snack: Enjoy with a hot chocolate or apple cider on those cool fall afternoons.
Additional Tips
- Make it Ahead: You can prepare the dough and coating the night before and store it in the fridge. Just assemble and bake the next day!
- Add a Drizzle: If you want to take this bread to the next level, drizzle a little cream cheese glaze or caramel sauce over the top for extra sweetness.
- Storage Tips: Store leftovers (if there are any!) in an airtight container at room temperature for up to 2 days. You can also freeze individual pieces to enjoy later.
- Vegan Version: Use plant-based butter and non-dairy milk for a vegan twist on this fall favorite.
FAQ Section
Q1: Can I make this without a bundt pan?
A1: Yes! If you don’t have a bundt pan, you can use a regular cake pan or even a muffin tin. Just adjust the baking time accordingly.
Q2: Can I use homemade biscuit dough instead of store-bought?
A1: Absolutely! If you have a homemade biscuit recipe, feel free to use that instead. Just make sure to cut the dough into small pieces so it can bake properly.
Q3: Can I add other spices?
A3: Yes! You can experiment by adding a pinch of nutmeg, ginger, or even a dash of clove for more complexity in the spice mix.
Q4: Can I freeze this monkey bread?
A4: Yes! You can freeze the assembled but unbaked dough in the bundt pan. Just cover it tightly and bake it from frozen, adding a few extra minutes to the cooking time.
Q5: What if I don’t have pumpkin spice?
A5: No problem! You can use a combination of cinnamon, nutmeg, and ginger instead. It’ll still give you that warm, fall flavor you’re looking for.
This Pumpkin Spice Monkey Bread is the ultimate fall comfort food, with a sweet, gooey texture that’s impossible to resist. It’s perfect for sharing with family and friends, or simply enjoying on a chilly day with a warm drink. Get ready to indulge in the ultimate autumn treat!
Print
Pumpkin Spice Monkey Bread
- Total Time: 0 hours
- Yield: 8–10 servings 1x
- Diet: Vegetarian
Description
This Pumpkin Spice Monkey Bread is a delightful fall treat featuring gooey, spiced biscuit pieces coated in a rich pumpkin sauce. Perfect for breakfast or dessert, it brings warmth and comfort to any gathering.
Ingredients
- 3 (16.3-oz.) cans refrigerated buttermilk biscuits (the non-flaky ones)
- 3/4 cup granulated sugar
- 1 Tbsp. pumpkin pie spice
- 1/2 cup (1 stick) salted butter
- 1 cup packed light brown sugar
- 1/2 cup heavy cream
- 1/2 cup pure pumpkin puree (not pie filling)
- 1 tsp. vanilla extract
Instructions
- Preheat the Oven: Preheat your oven to 350°F.
- Prepare the Biscuits: Cut each biscuit into quarters. In a large zip-top bag, combine the granulated sugar and pumpkin pie spice. Add half of the biscuit pieces, seal the bag, and shake well to coat. Place the pieces in an even layer in a 10-cup Bundt pan. Repeat with the remaining biscuit pieces and sugar, layering them evenly in the Bundt pan.
- Prepare the Sauce: In a medium saucepan, heat the butter and brown sugar over medium heat until the sugar is mostly melted, about 2 to 3 minutes. Whisk in the heavy cream and pumpkin puree. Bring to a simmer and cook, stirring frequently, until the mixture is well combined and slightly thickened, about 3 to 5 minutes. Remove from heat and whisk in the vanilla extract.
- Assemble and Bake: Pour the sauce evenly over the biscuit pieces in the Bundt pan. Place the Bundt pan on a rimmed baking sheet and bake until the bread has puffed up by about 2 inches and is a deep dark brown on top, about 45 to 50 minutes.
- Cool and Unmold: Let the bread cool in the Bundt pan on a wire rack for 15 minutes. To unmold, loosen the edges with an offset spatula. Place a dinner plate or serving platter over the top of the Bundt pan. With oven mitts, hold the pan and dinner plate together, then flip over. Carefully lift off the Bundt pan (give it a few taps if the bread doesn’t release easily), allowing the bread to slide out onto the plate.
- Serve: Serve the monkey bread warm or at room temperature.
Notes
- For a richer flavor, consider adding chocolate chips or nuts to the biscuit layers.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15 mins
- Cook Time: 45-50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/10 of recipe
- Calories: 280
- Sugar: 28g
- Sodium: 340mg
- Fat: 13g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg