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Pumpkin Spice Monkey Bread Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.5 from 160 reviews
  • Author: Bertha
  • 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

Scale

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

  1. Preheat Oven: Preheat the oven to 350°F to prepare for baking the monkey bread.
  2. Prepare Biscuits: Cut each biscuit into quarters to create bite-sized pieces.
  3. 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.
  4. 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.
  5. Pour Sauce Over Biscuits: Evenly pour the pumpkin caramel sauce over the layered biscuit pieces in the Bundt pan.
  6. 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.
  7. Cool: Allow the monkey bread to cool in the Bundt pan on a wire rack for 15 minutes to set slightly.
  8. 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.
  9. 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

Find it online: https://grannyeats.com/pumpkin-spice-monkey-bread-recipe/