Pumpkin Spice Monkey Bread Recipe
If you adore the cozy smells of fall and crave a sweet treat that’s both fun to eat and packed with flavor, you’re in for a real treat with this Pumpkin Spice Monkey Bread. This delightful dessert combines tender, buttery biscuit dough swirled in a luscious pumpkin spiced mixture, layered with brown sugar and warm spices, then baked until perfectly golden and sticky. The result is a pull-apart bread that’s as visually inviting as it is mouthwatering, making it the perfect centerpiece for any brunch, holiday gathering, or cozy family breakfast that will fill your kitchen with the unmistakable essence of autumn warmth.
Ingredients You’ll Need
This Pumpkin Spice Monkey Bread relies on a few simple ingredients that each play a crucial role in making the dish irresistible. The pumpkin adds moisture and a subtle earthy sweetness, while the combination of spices gives it that signature autumnal punch. The biscuit dough ensures a soft, fluffy base that pulls apart with ease, while the buttery brown sugar topping creates a caramelized, melt-in-your-mouth finish.
- Refrigerated biscuit dough (2 cans, 16 oz each): Provides a soft, pillowy base that’s easy to work with and bakes up perfectly sticky and tender.
- Pumpkin puree (1 cup): Adds moisture, a subtle sweetness, and that beloved pumpkin flavor central to this recipe.
- Granulated sugar (1/2 cup): Enhances sweetness and helps the pumpkin mixture coat the dough evenly.
- Pumpkin pie spice (1 teaspoon): Brings the warm blend of cinnamon, nutmeg, ginger, and cloves that defines fall flavors.
- Cinnamon (1/2 teaspoon): Gives an extra layer of warmth and depth to the spice blend.
- Unsalted butter, melted (1/2 cup): Adds rich flavor and helps the brown sugar topping caramelize beautifully.
- Brown sugar, packed (1/2 cup): The key to that gooey, sticky coating that makes Monkey Bread so addictive.
- Vanilla extract (1 teaspoon): Rounds out the sweetness with fragrant notes that complement the pumpkin perfectly.
- Nutmeg (1/2 teaspoon): Adds a nutty, sweet spice that pairs wonderfully with pumpkin.
- Salt (1/4 teaspoon): Balances the sweetness to keep the flavors harmonious.
- Chopped pecans or walnuts (1/4 cup, optional): For a delightful crunch that contrasts the soft bread.
How to Make Pumpkin Spice Monkey Bread
Step 1: Preheat the Oven
Start by setting your oven to 350°F (175°C) so it’s perfectly warm and ready when you are. Greasing your bundt pan or a 10-inch round cake pan with cooking spray or butter is crucial—it ensures your sticky creation will slide out easily after baking.
Step 2: Prepare the Dough
In a large bowl, mix together the pumpkin puree, granulated sugar, pumpkin pie spice, and cinnamon until well combined. Next, open your refrigerated biscuit dough and cut each biscuit into quarters for bite-sized pieces. Toss these biscuits in the pumpkin-spiced mixture until every piece is nicely coated, infusing each nugget with that signature flavor and moisture.
Step 3: Assemble the Monkey Bread
Mix melted butter with brown sugar, vanilla extract, nutmeg, and salt in a separate bowl—this sweet, spiced syrup will create that luscious coating we all love. Layer half of the pumpkin-coated biscuit pieces into your greased pan, sprinkle a portion of the nuts if you’re using them, and drizzle half of the butter mixture on top. Repeat these layers with the remaining biscuit pieces, nuts, and buttery sugar syrup to build all those gooey layers.
Step 4: Bake the Monkey Bread
Pop the pan in the oven and bake for 30-35 minutes until you see the top turn a gorgeous golden brown, and the dough is cooked through. Your kitchen will start smelling like fall heaven! Once baked, let it cool in the pan for about 10 minutes to firm up before carefully inverting it onto a serving plate.
Step 5: Serve and Enjoy
Let your Pumpkin Spice Monkey Bread cool for an additional 20 minutes so the flavors meld, and the texture settles just right. Serve it warm for that perfect pull-apart experience which everyone will adore, and prepare for requests for seconds!
How to Serve Pumpkin Spice Monkey Bread
Garnishes
While this treat is fantastic on its own, you can elevate it with a dusting of powdered sugar or a drizzle of cream cheese glaze for added indulgence. Fresh whipped cream or a scoop of vanilla ice cream alongside adds a creamy contrast that’s hard to resist.
Side Dishes
This Pumpkin Spice Monkey Bread pairs beautifully with a hot cup of coffee or spiced chai tea. For brunch, complement it with crispy bacon or scrambled eggs to balance the sweetness and create a well-rounded meal.
Creative Ways to Present
Serve your monkey bread in a festive bundt pan or on a rustic wooden board to highlight its homey appeal. You can also add a sprinkle of toasted pecans on top just before serving for a nutty, crunchy finish that’s as pleasing to the eye as it is to the palate.
Make Ahead and Storage
Storing Leftovers
You can store any leftover Pumpkin Spice Monkey Bread in an airtight container at room temperature for up to 2 days. Keeping it covered maintains the moisture and prevents it from drying out.
Freezing
To enjoy this treat later, wrap individual portions tightly in plastic wrap and then foil before freezing. It will keep well for up to 1 month, ready for a quick thaw when you need a cozy, festive snack.
Reheating
Reheat your monkey bread in the oven at 325°F (160°C) for about 10-15 minutes or until warmed through and slightly crisp on the outside. Avoid microwaving as it can make the bread gummy instead of delightfully soft and chewy.
FAQs
Can I substitute fresh pumpkin for canned puree in Pumpkin Spice Monkey Bread?
Absolutely! Just be sure to cook and puree the fresh pumpkin properly before using, and drain any excess moisture for the best texture and flavor.
What if I don’t have pumpkin pie spice?
No worries! You can make your own blend using cinnamon, ginger, nutmeg, and cloves to mimic that warm, aromatic spice profile.
Is it necessary to use refrigerated biscuit dough?
Using pre-made biscuit dough saves time and ensures the texture is light and fluffy, but you can use homemade biscuit dough if you prefer a more personalized touch.
Can I make this Pumpkin Spice Monkey Bread vegan?
Yes! Substitute the butter with a plant-based alternative and use a vegan biscuit dough, or make your own dairy-free dough to keep it delicious and animal-friendly.
How do I prevent the monkey bread from sticking to the pan?
Greasing your bundt or cake pan generously with butter or non-stick spray is key. You can also dust the pan lightly with flour after greasing for extra insurance.
Final Thoughts
There’s something truly magical about sharing a warm Pumpkin Spice Monkey Bread with loved ones—a dish that combines simple ingredients into a spectacular, cozy treat. Whether it becomes a new fall tradition or your go-to dessert for any special brunch, this recipe is ready to bring joy and deliciousness to your table. Trust me, once you try this, it will quickly become a favorite you’ll want to bake again and again!
Print
Pumpkin Spice Monkey Bread Recipe
- Total Time: 1 hour 10 minutes
- Yield: 8–10 servings 1x
- Diet: Vegetarian
Description
This Pumpkin Spice Monkey Bread is a deliciously soft and gooey pull-apart bread infused with warm pumpkin puree and cozy spices. Perfect for autumn breakfasts or holiday treats, it combines tender biscuit dough coated in a spiced pumpkin mixture, layered with a buttery brown sugar topping and optional nuts for crunch.
Ingredients
For the Dough:
- 2 cans (16 oz each) refrigerated biscuit dough
- 1 cup pumpkin puree
- 1/2 cup granulated sugar
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon cinnamon
- 1/2 cup unsalted butter, melted
For the Topping:
- 1/2 cup brown sugar, packed
- 1 teaspoon vanilla extract
- 1/2 teaspoon nutmeg
- 1/4 teaspoon salt
- 1/4 cup chopped pecans or walnuts (optional)
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a bundt pan or a 10-inch round cake pan with cooking spray or butter to prevent sticking.
- Prepare the Dough: In a large mixing bowl, combine the pumpkin puree, granulated sugar, pumpkin pie spice, and cinnamon until smooth and evenly mixed. Open the biscuit dough cans and cut each biscuit into quarters. Toss the biscuit pieces in the pumpkin mixture, ensuring each piece is thoroughly coated with the spiced pumpkin sauce.
- Assemble the Monkey Bread: In a separate bowl, mix together the melted butter, brown sugar, vanilla extract, nutmeg, and salt to create a rich topping. Layer half of the coated biscuit pieces into the prepared bundt pan. Sprinkle half of the chopped nuts over the biscuit layer if using. Drizzle half of the buttery brown sugar mixture over the first layer. Repeat with the remaining biscuit pieces, topping nuts, and finish by pouring the rest of the butter mixture evenly over the top.
- Bake the Monkey Bread: Place the bundt pan in the preheated oven and bake for 30-35 minutes or until the bread is golden brown on top and cooked through in the center. Remove from the oven and allow it to cool in the pan for 10 minutes to set the structure.
- Serve and Enjoy: Carefully invert the monkey bread onto a serving plate. Let it cool an additional 20 minutes; this cooling time helps meld the flavors together and makes it easier to pull apart. Serve it warm to enjoy the soft, tender texture and flavorful pumpkin spice combination.
Notes
- You can substitute pumpkin pie spice with a mix of cinnamon, nutmeg, ginger, and cloves if unavailable.
- For a nut-free version, simply omit the nuts.
- Make sure to cool slightly before serving to prevent the sticky topping from being too hot.
- Store leftovers in an airtight container at room temperature for up to 2 days.
- Reheat gently in the microwave or oven to restore freshness.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Breakfast, Dessert, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (approx. 1/10 of monkey bread)
- Calories: 320
- Sugar: 18g
- Sodium: 350mg
- Fat: 16g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 40mg
Keywords: Pumpkin spice monkey bread, pumpkin pull-apart bread, holiday breakfast, fall dessert, pumpkin dessert, pumpkin spice recipe
