Pumpkin Monkey Bread

This pumpkin monkey bread has all the same ooey gooey fun of traditional monkey bread, but with the addition of real pumpkin and pumpkin spice! It makes a fun fall breakfast and the whole family loves it.

Course Breakfast

Cuisine American

Prep Time 15

Cook Time 50

Cooling Time 10

Servings

Calories 641kcal

Author Karly Campbell

Equipment

Bundt Pan

Ingredients

For the monkey bread:

2 cans refrigerated biscuit dough 16 biscuits total
½ cup granulated sugar
2 teaspoons pumpkin pie spice divided
1 teaspoon cinnamon
1 cup brown sugar
½ cup butter
1/3 cup pumpkin puree

For the glaze:

4 ounces cream cheese room temperature
2 tablespoons butter
¾ cup powdered sugar
½ teaspoon vanilla

Instructions

To make the monkey bread:

Preheat oven to 350 degrees. Liberally grease a 12 cup bundt pan with butter, oil, or cooking spray.
Chop the biscuits into 4 pieces each, making a total of 64 pieces of dough.
Add the sugar, 1 teaspoon of pumpkin spice, and cinnamon to a large zip top bag and shake to combine.
Add the biscuit pieces to the sugar mixture and shake to coat.
Place half of the biscuit dough in the prepared pan.
Add the brown sugar, butter, pumpkin puree, and remaining teaspoon of pumpkin pie spice to a small sauce pan over medium heat and cook, stirring often, until the mixture has melted and comes together to form a smooth sauce.
Pour half of the butter mixture over the biscuits in the pan.
Add the remaining biscuits to the bundt pan and top with the remaining butter mixture.
Bake for 40 minutes or until golden brown and cooked through.
Let cool in the pan for 10 minutes before inverting onto a plate.

To make the glaze:

While the monkey bread is cooling in the pan, add the cream cheese and butter to a mixing bowl and beat with an electric mixer until smooth and creamy.
Add the powdered sugar and vanilla and mix on low speed until combined.
Warm the glaze in the microwave for 15-20 seconds or until glaze is a pourable consistency.
Pour over the monkey bread.
Serve monkey bread while still warm.

Video

Notes

We use Grand's buttermilk biscuits in this recipe.

Be sure to use pure pumpkin puree and not the canned pumpkin pie filling in this recipe.

When testing for doneness, we like to carefully pick off one of the pieces of dough to see how it looks underneath and if the pieces still look raw inside or if they're cooked through. The top gets fairly browned by the time it's down, but should not be burnt at all.

Nutrition