Pumpkin Spice Monkey Bread Recipe

Introduction

Pumpkin Spice Monkey Bread is a delightful, pull-apart treat perfect for cozy autumn mornings or holiday gatherings. Soft biscuit pieces are coated in a cinnamon-sugar mix, then baked in a rich pumpkin-spiced sauce for a gooey, flavorful dessert or breakfast option.

Ingredients

• 1 cup sugar
• 2 teaspoons cinnamon
• 36 ounces (3 packages) refrigerated buttermilk biscuit dough, each cut into quarters
• 1/2 cup unsalted butter
• 1 cup brown sugar, packed
• 1/3 cup canned pumpkin puree
• 4 ounces cream cheese
• 1 teaspoon pumpkin pie spice

Instructions

1. Step 1: Preheat your oven to 350 degrees Fahrenheit and generously spray a Bundt pan with baking spray to prevent sticking.
2. Step 2: In a large bowl, combine the sugar, cinnamon, and biscuit dough quarters. Toss well to coat each piece evenly with the cinnamon sugar.
3. Step 3: Transfer the coated biscuit pieces into the prepared Bundt pan, layering without pressing them down to keep pieces soft and fluffy.
4. Step 4: In a medium saucepan over medium heat, combine the butter, brown sugar, pumpkin puree, cream cheese, and pumpkin pie spice. Bring the mixture to a boil and let it cook for 1 minute, stirring occasionally to blend the ingredients smoothly.
5. Step 5: Pour the warm pumpkin-spiced sauce evenly over the biscuit pieces in the Bundt pan.
6. Step 6: Bake for 35 to 40 minutes, until the top is golden and the sauce is bubbling around the edges.
7. Step 7: Remove the Bundt pan from the oven and allow it to cool for 10 to 15 minutes. Then carefully place a plate over the bottom of the pan and flip it to release the monkey bread.

Tips & Variations

• For extra richness, use salted butter and reduce added salt in other recipes to balance flavors.
• Add chopped nuts like pecans or walnuts between biscuit layers for a crunchy texture.
• Swap pumpkin pie spice with a mix of cinnamon, nutmeg, and cloves if you prefer a custom spice blend.
• Serve warm with a drizzle of cream cheese glaze or maple syrup for added indulgence.

Storage

Store any leftovers in an airtight container at room temperature for up to 2 days. Reheat gently in the microwave or a low oven until warmed through. Avoid refrigeration to maintain softness, but if needed, bring to room temperature before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use homemade biscuit dough instead of refrigerated?

Yes, homemade biscuit dough works well if you prefer a scratch-made option. Just cut the dough into small pieces similar to the refrigerated biscuits for even baking.

Is this recipe suitable for freezing?

You can freeze the baked monkey bread in an airtight container or wrapped tightly in foil for up to 2 months. Thaw overnight in the fridge and reheat before serving for best results.

Pumpkin Spice Monkey Bread Recipe

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★★★★★

4.8 from 79 reviews

• Author: Hugo
• Total Time: 50-55 minutes
• Yield: 12 servings 1x

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Description

This Pumpkin Spice Monkey Bread is a delightful twist on a classic pull-apart bread, featuring soft buttermilk biscuit dough coated in cinnamon sugar and smothered in a rich, spiced pumpkin butter sauce. Perfect for fall gatherings or a cozy breakfast treat, it’s easy to make and irresistibly delicious with hints of pumpkin pie spice and cream cheese.

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Ingredients

Scale 1x2x3x

Dry Ingredients

• 1 cup sugar
• 2 teaspoons cinnamon

Dough

• 36 ounces (3 packages) refrigerated buttermilk biscuit dough, each biscuit cut into quarters

Pumpkin Sauce

• 1/2 cup unsalted butter
• 1 cup brown sugar, packed
• 1/3 cup canned pumpkin puree
• 4 ounces cream cheese
• 1 teaspoon pumpkin pie spice

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Instructions

1. Preheat and Prepare Pan: Preheat your oven to 350 degrees Fahrenheit and generously spray a Bundt pan with baking spray to prevent sticking.
2. Coat Biscuit Dough: In a large bowl, combine the sugar and cinnamon. Add the biscuit quarters and toss well to ensure each piece is nicely coated with the cinnamon sugar mixture.
3. Arrange Dough in Pan: Transfer the coated biscuit pieces into the prepared Bundt pan. Spread them evenly but do not press them down to allow for rising and expansion during baking.
4. Make Pumpkin Sauce: In a medium saucepan over medium heat, add the unsalted butter, brown sugar, pumpkin puree, cream cheese, and pumpkin pie spice. Stir constantly and bring the mixture to a boil for 1 minute until smooth and combined.
5. Pour Sauce Over Dough: Immediately pour the hot pumpkin sauce evenly over the biscuit pieces in the Bundt pan, ensuring the sauce seeps between the pieces.
6. Bake: Place the Bundt pan in the preheated oven and bake for 35-40 minutes, or until the bread is golden and cooked through.
7. Cool and Invert: Remove the monkey bread from the oven and let it cool in the pan for 10-15 minutes. Then place a large plate over the bottom of the Bundt pan, carefully invert the pan, and lift it off to release the baked monkey bread.

Notes

• Make sure to coat the biscuit dough evenly with the cinnamon sugar for consistent flavor throughout.
• Carefully handle the hot pumpkin sauce when pouring over dough to avoid burns.
• Letting the bread cool slightly before inverting helps it hold its shape and prevents sticking.
• This monkey bread is best served warm for a gooey and flavorful experience.
• Leftovers can be reheated gently in the microwave, covered to retain moisture.

• Prep Time: 15 minutes
• Cook Time: 35-40 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: pumpkin spice monkey bread, fall dessert, pull apart bread, pumpkin bread, cinnamon sugar monkey bread, easy holiday dessert