Pumpkin Spice Monkey Bread

The aroma of freshly baked Pumpkin Spice Monkey Bread wafting through the kitchen instantly transports me back to cherished fall mornings. It’s that perfect pull-apart treat, warmly spiced and utterly irresistible, much like the comfort found in a hearty slice of multigrain bread. This recipe isn’t just a dessert; it’s an invitation to gather and share joy.

I remember helping my grandmother make her sweet pull-apart bread; sticky fingers and flour-dusted cheeks were always part of the fun. Now, seeing my daughter experience that same joy, creating new memories with every sprinkle of cinnamon, truly warms my heart.

This delightful Pumpkin Spice Monkey Bread is wonderfully comforting and surprisingly low-stress to prepare. My secret for a truly golden crust? Don’t rush the baking!

What You Need to Make This Recipe

To make this cozy treat, we use canned biscuit dough, fragrant pumpkin puree, and warm spices. It brings the same simple joy as preparing a wholesome carrot bread. Find the full list in the recipe card!

How to Make Pumpkin Spice Monkey Bread

Making this is simpler than you think! You’ll prepare the pan, coat biscuit pieces in a spiced sugar mix, then layer them with a rich pumpkin sauce. Bake until golden, just like our favorite pumpkin chocolate chip bread, and finish with a sweet glaze. Pure fall comfort!

Pro Tips for Making This Pumpkin Spice Monkey Bread

Achieving that perfect pull-apart texture and rich flavor in your Pumpkin Spice Monkey Bread is easy with a few of my go-to tricks.

For a Truly Irresistible Sauce

My top tip: ensure your butter and sugar mixture for the sauce is fully melted and smooth before adding pumpkin puree and spices. This creates a glossy, evenly coated bread that soaks up all that lovely fall flavor.

Avoiding Sticking

My Secret Trick: To prevent sticking, I always generously grease my bundt pan with butter and a sprinkle of granulated sugar. This creates a slightly caramelized crust, making it easy to release and even more delicious!

Don’t Overbake

Keep a close eye on your Pumpkin Spice Monkey Bread during the last 10-15 minutes. Overbaking can lead to dry bread. If it’s browning too quickly, I loosely cover it with foil to maintain moisture.

Fun Variations for Pumpkin Spice Monkey Bread

I love how adaptable this Pumpkin Spice Monkey Bread is! It’s wonderful as is, but sometimes I add a little twist to make it feel fresh.

Add Some Crunch

For extra texture, toss in chopped pecans or walnuts with the biscuit pieces. The nuts toast beautifully during baking, adding a delightful crunch that pairs perfectly with the soft bread and sweet glaze.

Cream Cheese Swirl

Fan of cream cheese? Swirl softened cream cheese into the pumpkin spice sauce before layering. This adds a subtle tang and extra creamy richness to your Pumpkin Spice Monkey Bread, making it even more decadent.

Make it Apple-Cinnamon

You could swap some pumpkin puree for unsweetened applesauce and adjust spices for a more cinnamon focus. This creates a delicious apple-cinnamon variation, perfect for fall.

How to Store Pumpkin Spice Monkey Bread

To keep your leftover Pumpkin Spice Monkey Bread fresh, store them in an airtight container at room temperature for 2-3 days, or refrigerate for up to a week. For reheating, gently warm individual servings in the microwave or a 300°F oven for about 10 minutes. My personal tip: slow reheating brings back that freshly baked softness and melts the glaze just right!

Nutritional Benefits

While Pumpkin Spice Monkey Bread is a treat, it offers a touch of goodness! Pumpkin puree provides vitamins A and C, along with dietary fiber, supporting a balanced approach to family desserts. It’s about enjoying comforting flavors in moderation.

FAQs

Can I prepare Pumpkin Spice Monkey Bread ahead?

Yes, assemble your Pumpkin Spice Monkey Bread the night before, then refrigerate. Let it warm at room temperature for 30 minutes before baking. This makes serving a warm, delicious fall treat much easier for busy mornings or planned gatherings.

Why is my Pumpkin Spice Monkey Bread sticky?

A sticky Pumpkin Spice Monkey Bread often means it needs more baking time or too much sauce. Ensure the center cooks through, typically 30-35 minutes. Also, avoid overdoing the sauce; the biscuit pieces need to caramelize properly, not be overly saturated.

Can I use homemade biscuit dough?

Yes! Your favorite homemade dough can be used for Pumpkin Spice Monkey Bread. Simply cut it into similar-sized pieces before coating and assembling. This adds a lovely personal touch and unique texture to this comforting fall treat, perfect for family enjoyment.

What are some good toppings for Pumpkin Spice Monkey Bread?

Beyond the glaze, elevate your Pumpkin Spice Monkey Bread with extra toppings! A dusting of powdered sugar, toasted pecans, or whipped cream works beautifully. For decadence, consider a drizzle of caramel sauce or a scoop of vanilla ice cream.

Emma

Pumpkin Spice Monkey Bread

This pull-apart Pumpkin Spice Monkey Bread features tender biscuit pieces coated in a rich pumpkin spice brown sugar sauce, baked to golden perfection, and drizzled with a sweet vanilla glaze. It's the ultimate fall breakfast or dessert.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 35 minutes mins

Total Time 55 minutes mins

Servings: 12 servings

Course: Breakfast, Dessert

Cuisine: American

Calories: 380

Ingredients Equipment Method Notes

Ingredients

  

For the Pumpkin Spice Monkey Bread

• 16.3 oz Canned Biscuit Dough (2 cans, 8 biscuits each)
• 1/2 cup Unsalted Butter melted
• 1/2 cup Packed Light Brown Sugar
• 1/4 cup Pumpkin Puree not pie filling
• 2 tsp Pumpkin Pie Spice
• 1 tsp Vanilla Extract
• 1/4 tsp Salt

For the Coating

• 1/2 cup Granulated Sugar
• 1 tbsp Pumpkin Pie Spice

For the Glaze

• 1 cup Powdered Sugar sifted
• 2-3 tbsp Milk or cream
• 1/2 tsp Vanilla Extract

Equipment

• Bundt Pan (10-12 cup)
• Large Ziploc Bag or large bowl
• Medium Mixing Bowl
• Small saucepan
• Whisk

Method

 

Prepare the Pan & Oven

• Preheat your oven to 350°F (175°C). Generously grease and flour a 10-12 cup Bundt pan, ensuring all nooks and crannies are covered to prevent sticking.

Prepare the Biscuit Dough

• Open the cans of biscuit dough. On a clean surface, separate each biscuit and cut it into 4 equal pieces. You should have 32 pieces total.

Prepare the Coating Mixture

• In a large Ziploc bag or a large bowl, combine the 1/2 cup granulated sugar and 1 tbsp pumpkin pie spice. Shake or whisk to combine thoroughly.
• Add the cut biscuit pieces to the bag/bowl with the sugar-spice mixture. Shake vigorously until all biscuit pieces are evenly coated. Set aside.

Prepare the Pumpkin Spice Sauce

• In a small saucepan, melt the 1/2 cup unsalted butter over medium-low heat. Add the 1/2 cup packed light brown sugar, 1/4 cup pumpkin puree, 2 tsp pumpkin pie spice, 1 tsp vanilla extract, and 1/4 tsp salt.
• Whisk the mixture constantly until the sugar dissolves and the sauce is smooth and slightly bubbling, about 2-3 minutes. Remove from heat.

Assemble the Monkey Bread

• Arrange half of the coated biscuit pieces evenly in the bottom of the prepared Bundt pan.
• Pour half of the pumpkin spice sauce evenly over the biscuit pieces in the pan.
• Add the remaining coated biscuit pieces on top of the first layer.
• Pour the remaining pumpkin spice sauce evenly over the top layer of biscuits.

Bake

• Bake in the preheated oven for 30-35 minutes, or until golden brown and cooked through. The center should not be gooey. If the top browns too quickly, you can lightly tent it with aluminum foil.
• Once baked, remove the Bundt pan from the oven and let it cool on a wire rack for 10 minutes.
• After 10 minutes, carefully invert the monkey bread onto a serving platter. If any pieces stick, gently loosen them with a knife.

Prepare the Glaze

• While the monkey bread cools slightly, whisk together the 1 cup sifted powdered sugar, 2-3 tbsp milk, and 1/2 tsp vanilla extract in a small bowl until smooth and desired drizzling consistency is reached. Add more milk a tiny bit at a time if too thick.

Glaze & Serve

• Drizzle the glaze generously over the warm Pumpkin Spice Monkey Bread. Serve immediately and enjoy!

Notes

• **Storage**: Store leftover Pumpkin Spice Monkey Bread tightly covered at room temperature for up to 2-3 days, or in the refrigerator for up to 5 days.
• **Reheating**: To reheat, place individual pieces in the microwave for 15-30 seconds, or warm the whole loaf (if still largely intact) in a 300°F (150°C) oven for 10-15 minutes until heated through.
• **Variation**: For extra crunch, you can sprinkle 1/2 cup chopped pecans or walnuts along with the biscuit pieces in the Bundt pan.

Conclusion

This Pumpkin Spice Monkey Bread truly captures the essence of fall gatherings and family warmth. It’s a comforting, easy-to-make treat that brings generations together in the kitchen, much like baking a cherished family Starbucks Copycat Lemon Loaf. I hope this recipe inspires joy and delicious memories in your home.

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