If you love cozy, sweet treats that fill your kitchen with warm, comforting aromas, then you’re going to adore this Pumpkin Spice Monkey Bread Recipe. I absolutely love this recipe because it’s a delightful twist on the classic monkey bread, bursting with all the best fall flavors like pumpkin and spice, perfect for sharing with family or friends over coffee or brunch. Stick with me, and I’ll walk you through every step to make sure your monkey bread turns out irresistible!
Why You’ll Love This Recipe
- Easy to Make: You only need a handful of ingredients and simple steps to get show-stopping results.
- Perfect Fall Flavors: Pumpkin pie spice and pumpkin puree add that cozy seasonal vibe that everyone craves.
- Shareable and Fun: It’s like edible party fun – perfect for gatherings or a special breakfast treat.
- Versatile Serving: Great warm right out of the oven or at room temperature, making it super flexible.
Ingredients You’ll Need
The magic of this Pumpkin Spice Monkey Bread Recipe lies in the harmony of simple pantry staples and that special pumpkin twist. When selecting your biscuits, make sure to pick the fluffy, non-flaky kind—it really makes the texture just right.
- Refrigerated buttermilk biscuits: I always reach for the non-flaky variety to ensure the soft, pull-apart texture.
- Granulated sugar: This helps to coat the biscuit pieces evenly and adds the right crunch.
- Pumpkin pie spice: Make sure your spice mix is fresh to get that warm aroma and authentic flavor.
- Salted butter: Essential for that rich caramel sauce—don’t swap it for unsalted unless you add extra salt.
- Light brown sugar: For a deep, molasses flavor that caramelizes beautifully.
- Heavy cream: This adds creaminess and helps to create that luscious sauce.
- Pure pumpkin puree: Use real pumpkin, not pie filling, for the best texture and taste.
- Vanilla extract: The final touch that rounds out the flavors perfectly.
Variations
One of the things I adore about this Pumpkin Spice Monkey Bread Recipe is how easy it is to make it your own. Whether you want to dial up the spice or swap out the sugar for something different, this recipe plays well with lots of tweaks!
- Add Nuts or Pecans: I sometimes toss in chopped pecans between layers for a bit of crunch my family loves.
- Gluten-Free Option: You can experiment with gluten-free biscuit dough, though texture may vary slightly.
- Vegan Twist: Swap butter with coconut oil and use plant-based cream alternatives for a vegan version I’ve tried with great results.
- Extra Spice: If you adore pumpkin spice, add an extra dash of cinnamon or nutmeg to intensify the flavor.
How to Make Pumpkin Spice Monkey Bread Recipe
Step 1: Preparing the biscuit pieces
Start by preheating your oven to 350°F. Then, take your refrigerated biscuits and cut each into quarters—this makes them bite-sized and creates that wonderful pull-apart effect. I learned that cutting straight through with a sharp knife helps keep the pieces clean and even, which gives a better texture once baked.
Step 2: Coating with Sugar and Spice
Here’s a trick I discovered: using a large zip-top bag to toss the biscuits with your sugar and pumpkin pie spice makes coating super easy and mess-free. Add half your biscuit pieces to the bag, seal it, and shake vigorously to coat every nook. Then arrange those sugar-coated bites in an even layer in your Bundt pan. Repeat with the remaining pieces. It creates this beautifully layered spice-sugar goodness in every bite.
Step 3: Making the Pumpkin Caramel Sauce
In a saucepan, gently melt your butter and brown sugar until the sugar has mostly dissolved—about 2 to 3 minutes on medium heat. Then whisk in the heavy cream and pumpkin puree, simmering until the sauce thickens slightly. Stir it often to prevent burning; this little extra attention makes all the difference. Once off the heat, add vanilla to round everything out.
Step 4: Baking and Finishing Touches
Pour the warm pumpkin caramel sauce evenly over the biscuit pieces in the Bundt pan. Place your pan on a rimmed baking sheet to catch any drips during baking—that was a life saver for me! Bake for 45 to 50 minutes until the bread puffs up about 2 inches and the top turns a deep golden brown. Allow it to cool for 15 minutes before attempting to unmold to keep it from falling apart.
Step 5: The Big Reveal
A little patience goes a long way here. Use an offset spatula to gently loosen the edges, then cover the pan with a plate, and flip it over (oven mitts on!). If it’s stubborn and won’t come out, pop it back in the oven for 5 minutes—the caramel softens and lets the bread slide right onto your plate. This step always feels like a mini triumph in my kitchen!
Pro Tips for Making Pumpkin Spice Monkey Bread Recipe
- Use Non-Flaky Biscuits: I once tried flaky biscuits and it didn’t give the same pull-apart texture—stick with non-flaky for best results.
- Don’t Skip the Rimmed Baking Sheet: Baking the Bundt pan on a tray saves your oven from messy caramel spills.
- Patience on Cooling: Let the bread cool a bit before flipping to avoid a gooey mess.
- Reheat Stubborn Bread: If it sticks, the 5-minute warm-up trick ensures your masterpiece comes out cleanly.
How to Serve Pumpkin Spice Monkey Bread Recipe
Garnishes
I love sprinkling a little powdered sugar on top for an elegant, snowy finish that looks pretty and adds an extra touch of sweetness. Sometimes a drizzle of cream cheese glaze makes it even more decadent—especially if you’re serving it as a dessert. Warm cinnamon sticks on the side add a fragrant touch to the presentation and pair beautifully.
Side Dishes
This monkey bread is fantastic on its own, but I like to serve it with a big pot of spiced apple cider or a creamy latte for brunch. If you’re going full pumpkin spice mode, a side of cinnamon-spiced scrambled eggs or a fresh fruit salad with pomegranate seeds balances the sweetness perfectly.
Creative Ways to Present
For holiday gatherings, I’ve arranged individual portions of monkey bread in mini Bundt pans lined with festive napkins—so cute and easy to serve! Another fun idea is layering it in a clear trifle dish, showing off those sugar-coated layers and caramel sauce. You’ll wow your guests and make everyone feel special.
Make Ahead and Storage
Storing Leftovers
Once your pumpkin spice monkey bread has cooled, wrap it tightly in plastic wrap or store it in an airtight container. I keep it on the counter for up to two days, but if your house is warm, refrigeration is best to keep it fresh. The bread may firm up a bit, but it reheats beautifully.
Freezing
If you want to prep ahead or save leftovers, this monkey bread freezes well. Slice or pull apart individual pieces before freezing in a freezer-safe container or bag. When you’re ready to enjoy, just thaw overnight in the fridge or warm from frozen gently in the oven.
Reheating
To reheat, I usually place pieces on a baking sheet and warm at 300°F for about 10 minutes to bring back that gooey, soft texture. Microwaving works too, but I prefer the oven as it keeps the exterior slightly crisp and caramelized, just like fresh.
FAQs
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Can I use homemade biscuits for this recipe?
Absolutely! Using homemade biscuit dough works wonderfully and can make the bread even more special. Just make sure the biscuits are sturdy enough to hold up during the coating and baking process. If your dough is too delicate or flaky, the texture may not be quite the same.
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What’s the difference between pumpkin puree and pumpkin pie filling?
Great question! Pumpkin puree is plain cooked pumpkin, while pumpkin pie filling is already sweetened and spiced. This recipe calls for pumpkin puree to let you control the sweetness and spice level; using pie filling can make the monkey bread overly sweet and change the texture.
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Can I make this Pumpkin Spice Monkey Bread Recipe ahead of time?
You sure can! I recommend assembling and baking the bread a few hours before serving. It can also be made the day before and gently reheated. Just keep it well wrapped to preserve moisture and freshness.
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How do I prevent the monkey bread from sticking to the Bundt pan?
I always generously grease my Bundt pan with butter or non-stick spray before layering the biscuit pieces. If you’re still worried, lining the pan with parchment strips can help, but usually thorough greasing does the trick.
Final Thoughts
This Pumpkin Spice Monkey Bread Recipe holds a special place in my kitchen as a delicious, crowd-pleasing treat that’s perfect for chilly mornings and festive occasions. I love how it brings everyone together with its gooey, pull-apart goodness and comforting pumpkin spice flavor. Give it a try—you’ll enjoy every sticky, sweet bite, and I’m betting it’ll become a go-to in your recipe rotation just like it is in mine!
Print
Pumpkin Spice Monkey Bread Recipe
- Prep Time: 20 mins
- Cook Time: 50 mins
- Total Time: 1 hr 10 mins
- Yield: 12 to 16 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Pumpkin Spice Monkey Bread is a delightful, pull-apart treat perfect for fall gatherings or cozy mornings. Made with flaky buttermilk biscuits coated in a spiced sugar mixture and smothered in a pumpkin-infused caramel sauce, this monkey bread bakes to golden perfection with a deep, rich flavor and gooey texture. It’s an irresistible twist on classic monkey bread featuring the warmth of pumpkin pie spice and the creaminess of pumpkin puree.
Ingredients
Biscuit Coating
- 3 (16.3-oz.) cans refrigerated buttermilk biscuits (the non-flaky ones)
- 3/4 cup granulated sugar
- 1 Tbsp. pumpkin pie spice
Caramel Pumpkin Sauce
- 1/2 cup (1 stick) salted butter
- 1 cup packed light brown sugar
- 1/2 cup heavy cream
- 1/2 cup pure pumpkin puree (not pie filling)
- 1 tsp. vanilla extract
Instructions
- Preheat Oven: Preheat the oven to 350°F to prepare for baking the monkey bread.
- Prepare Biscuits: Cut each biscuit into quarters to create bite-sized pieces.
- Coat Biscuits in Sugar-Spice Mix: In a large zip-top bag, combine granulated sugar and pumpkin pie spice. Add half of the biscuit pieces, seal the bag, and shake well to evenly coat each piece. Place these coated pieces in an even layer in a 10-cup Bundt pan. Repeat the coating process with the remaining biscuit pieces and sugar mixture, layering them in the pan.
- Make Pumpkin Caramel Sauce: In a medium saucepan over medium heat, melt the butter with the brown sugar until the sugar is mostly dissolved, about 2 to 3 minutes. Whisk in the heavy cream and pumpkin puree, then bring the mixture to a simmer. Continue cooking while stirring frequently until the sauce is well combined and slightly thickened, about 3 to 5 minutes. Remove from heat and whisk in vanilla extract.
- Pour Sauce Over Biscuits: Evenly pour the pumpkin caramel sauce over the layered biscuit pieces in the Bundt pan.
- Bake: Place the Bundt pan on a rimmed baking sheet to catch any drips, then bake in the preheated oven for 45 to 50 minutes. The bread should puff up about 2 inches and become deep dark brown on top.
- Cool: Allow the monkey bread to cool in the Bundt pan on a wire rack for 15 minutes to set slightly.
- Unmold the Bread: Use an offset spatula to loosen the edges of the bread from the pan. Place a dinner plate or serving platter over the top of the Bundt pan. Holding the pan and plate together with oven mitts, invert the pan so the bread releases onto the plate. If it doesn’t come out easily, gently tap the pan or warm it in the oven for 5 minutes and try again.
- Serve: Serve the monkey bread warm or at room temperature, perfect for sharing.
Notes
- If the monkey bread sticks to the pan when flipping, warm it again in the oven for 5 minutes to melt the caramel and try unmolding once more.
- Use the non-flaky buttermilk biscuits for best texture and coating.
- Serve monkey bread fresh for best gooey texture, but it can be reheated gently.
- You can substitute salted butter with unsalted butter plus a pinch of salt if preferred.
- This recipe yields about 12 to 16 servings, ideal for a crowd.
Nutrition
- Serving Size: 1 slice (approx 1/16 of monkey bread)
- Calories: 320
- Sugar: 20g
- Sodium: 290mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 55mg
