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

Scale

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