Marry This Pumpkin Spice Monkey Bread Recipe is an easy and gooey recipe, which is made with refrigerated biscuits and pumpkin puree. It’s the perfect fall breakfast or dessert, ready in about 1 hour and 15 minutes.
Jump to RecipePumpkin Spice Monkey Bread Recipe Ingredients
- 3 (16.3-oz.) cans refrigerated buttermilk biscuits (the non-flaky ones)
- 3/4 cup granulated sugar
- 1 Tbsp. pumpkin pie spice
- 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
How To Make Pumpkin Spice Monkey Bread
- Prep the oven and biscuits: Preheat the oven to 350°F. Open the cans of biscuits and cut each individual biscuit into four equal pieces (quarters).
- Coat the biscuits: In a large zip-top bag, combine the granulated sugar and pumpkin pie spice. Add half of the biscuit pieces to the bag, seal it, and shake well to coat each piece thoroughly. Arrange the coated pieces in a single layer in a 10-cup Bundt pan. Repeat the process with the remaining biscuit pieces and sugar mixture.
- Make the pumpkin caramel sauce: In a medium saucepan, melt the butter and brown sugar together over medium heat, stirring until the sugar is mostly dissolved, about 2-3 minutes. Whisk in the heavy cream and pumpkin puree until combined.
- Thicken the sauce: Bring the mixture to a simmer and continue to cook, stirring frequently, until it is well combined and has thickened slightly, about 3-5 minutes. Remove the pan from the heat and whisk in the vanilla extract.
- Assemble and bake: Pour the warm pumpkin caramel sauce evenly over the biscuit pieces in the Bundt pan. Place the Bundt pan on a rimmed baking sheet to catch any potential drips. Bake for 45 to 50 minutes, until the bread is puffed, deeply browned on top, and cooked through.
- Cool and invert: Let the monkey bread cool in the Bundt pan on a wire rack for exactly 15 minutes. This allows the caramel to set slightly but not harden completely.
- Unmold and serve: Run an offset spatula or knife around the edges to loosen the bread. Place a large serving platter over the top of the Bundt pan. Using oven mitts, carefully and quickly flip the pan and platter together. The bread should slide out. If it sticks, give the pan a few firm taps. Serve warm.
Recipe Tips
- What if my monkey bread is raw in the middle? The bake time is crucial. The top should be a deep, dark brown, which indicates the caramel has cooked properly and the center has had enough time to bake through. If you’re unsure, you can test it with a long wooden skewer inserted into the center; it should come out with moist crumbs, but no raw dough.
- What are the best biscuits to use? For the best pull-apart texture, use refrigerated buttermilk biscuits that are not the “flaky layers” type. The simple, homogenous biscuits hold up better and create a more bread-like texture.
- How to get the bread out of the pan perfectly: The 15-minute cooling time is the sweet spot. If it sticks, don’t panic. As the original tip suggests, place the pan back in the warm oven for 5 minutes to re-melt the caramel, then try inverting it again.
- Can I add nuts? Absolutely! For extra crunch, you can sprinkle 1/2 cup of toasted chopped pecans or walnuts in the bottom of the Bundt pan before adding the biscuit pieces.
What To Serve With Pumpkin Spice Monkey Bread
This is a rich, all-in-one treat that doesn’t need much accompaniment. It’s perfect for a special breakfast or a casual dessert.
- A hot cup of coffee or tea
- A cold glass of milk
- A simple scoop of vanilla ice cream if serving for dessert
How To Store Pumpkin Spice Monkey Bread
Room Temperature: Monkey bread is best enjoyed the day it is made. If you have leftovers, store them in an airtight container or wrap them well at room temperature for up to 2 days. Reheat: You can gently reheat individual portions in the microwave for 15-20 seconds to make them soft and gooey again.
Pumpkin Spice Monkey Bread Nutrition Facts
- Calories: 420kcal
- Carbohydrates: 65g
- Protein: 5g
- Fat: 17g
- Saturated Fat: 9g
- Sodium: 750mg
- Fiber: 1g
- Sugar: 38g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Yes. A 10-inch tube pan is the best substitute. You could also use a 9×13-inch baking dish, though it will have a different shape and the texture may be slightly different. Keep an eye on the baking time, as it may need to be adjusted.
This can happen if the sauce is cooked at too high a heat or not whisked well enough. Ensure you’re cooking over medium heat and whisking constantly as you add the cream and pumpkin to help everything emulsify into a smooth sauce.
It’s not recommended. Assembling it the night before can cause the biscuits to absorb too much of the sauce, leading to a soggy final product. This recipe is best assembled and baked fresh.
Try More Recipes:
Pumpkin Spice Monkey Bread Recipe
Course: BreakfastCuisine: AmericanDifficulty: Easy12
servings15
minutes50
minutes420
kcalAn easy, pull-apart monkey bread made with refrigerated biscuits, coated in pumpkin spice sugar, and drenched in a gooey pumpkin caramel sauce.
Ingredients
3 (16.3-oz.) cans refrigerated buttermilk biscuits
3/4 cup granulated sugar
1 Tbsp. pumpkin pie spice
1 stick salted butter
1 cup packed light brown sugar
1/2 cup heavy cream
1/2 cup pure pumpkin puree
1/2 cup pure pumpkin puree
Directions
- Preheat oven to 350°F. Cut each biscuit into quarters.
- In a zip-top bag, shake biscuit pieces with granulated sugar and pumpkin pie spice to coat. Place in a Bundt pan.
- In a saucepan, melt butter and brown sugar. Whisk in heavy cream and pumpkin puree.
- Simmer sauce for 3-5 minutes until slightly thickened. Remove from heat and stir in vanilla.
- Pour the sauce evenly over the biscuits in the pan.
- Bake for 45-50 minutes until deep brown and puffed. Cool in the pan for 15 minutes.
- Invert the pan onto a serving platter to release the monkey bread. Serve warm.
Notes
- Use non-flaky refrigerated buttermilk biscuits for the best texture.
- Placing the Bundt pan on a rimmed baking sheet during baking will catch any caramel that might bubble over.
- The 15-minute cooling period is essential; it allows the caramel to set enough to cling to the bread but not so much that it hardens to the pan.
- If the bread sticks, return it to a warm oven for 5 minutes to re-melt the caramel, then try inverting again.
