Pumpkin Monkey Bread
Pumpkin Monkey Bread is a quick and easy-to-make dessert that kids and adults love.
Just grab some biscuit dough from the fridge, pumpkin puree, and a few other ingredients for a delicious holiday treat!
This pumpkin monkey bread recipe is always a family favorite for holiday gatherings because it's full of sugar, spice, and everything nice for fall baking.
Preparing the pumpkin monkey bread only takes about 15 minutes, about the same time it takes to preheat the oven.
It's a fun holiday recipe for kids to make because most kids love playing with dough!
More easy pumpkin recipes: easy pumpkin pie / sourdough pumpkin bread / pumpkin pie crumble bars / sourdough pumpkin cinnamon rolls
Ingredients needed
- biscuit dough - 10-count refrigerated biscuit dough or use sourdough biscuit dough
- pumpkin puree
- granulated sugar
- light brown sugar
- powdered sugar
- pumpkin pie spice or cinnamon
- butter
- cream cheese
- milk
How to make pumpkin monkey bread
Step 1: Prepare the baking dish
Preheat oven to 350°F (176°C) and lightly grease a bundt pan with melted butter or cooking spray.
Step 2: Mix the sugar coating
Place the granulated sugar and pumpkin pie spice in a large plastic bag. Seal the bag securely and shake it to mix the two ingredients together.
Step 3:Prepare the biscuits
If using refrigerated biscuit dough, cut each piece in half and toss it into the bag with the sugar mixture.
If using sourdough biscuit dough, it's easiest to work with if the dough is cold. Pull golf ball-sized portions from the dough and then toss them into the bag with the sugar mixture.
Seal the plastic bag and shake it to coat evenly.
Step 4: Arrange biscuits in bundt pan
Pour the bag of coated biscuit dough pieces into the prepared bundt pan along with any extra sugar left in the bag.
Step 5: Prepare pumpkin cream cheese sauce
Melt the butter, light brown sugar, pumpkin puree, and cream cheese in a heavy saucepan over medium heat. Use a whisk or spatula to stir the mixture until smooth.
Pour the sauce evenly over the layer of biscuit pieces.
Step 6: Time to bake
Bake the pumpkin monkey bread for 30-35 minutes. Remove it from the oven and allow it to cool for 10 minutes before transferring the monkey bread onto a serving platter.
To do this, place a serving platter over the open side of the bundt pan. Using pot holders to prevent yourself from getting burned, hold the plate onto the pan with one hand and the bottom of the bundt pan with the other hand. Carefully flip the two over while holding them together. Lift the bundt pan up and the monkey bread should be released onto the serving platter.
Step 7: Make the glaze
Whisk the powdered sugar and milk together in a medium bowl until smooth. The glaze should be the consistency of cake batter.
TIP: If the glaze is too thick add a teaspoon of milk at a time until it is the desired thinness. Add more powdered sugar if it's too thin.
Serve:
Drizzle the glaze over the monkey bread and serve. Save any extra glaze for dipping!
How to store
If there are leftovers, store them in an air-tight container in the fridge for up to 3 days.
Pumpkin monkey bread is easy to reheat in the microwave. Cook at 30-second intervals on 50% power until heated through.
If you don't have a microwave, reheat them in the oven at 350°F for 10-15 minutes.
Tips for success
- We used 4 cans of regular-sized refrigerated biscuits for this recipe. You can also use larger-sized biscuits or grands-style biscuits. Cut the larger-sized biscuits into 4 portions instead of 2.
- If you don't have a bundt pan, use a 9" x 13" baking dish. Spread the coated pieces into the dish, pour the sauce over the biscuits, and bake for about 20 minutes. Start checking around 15 minutes to make sure they don't overbake.
- Use chopped nuts for even more fall flavor! Add ½ cup of chopped nuts like pecans or walnuts in between layers of biscuit dough as you arrange them in the pan.
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More fall recipes to make: pecan pie / apple pie / old fashioned peanut butter pie
Pumpkin Monkey Bread
EQUIPMENT
- 1 bundt pan
INGREDIENTS
Dough
- 4 cans (10 count) refrigerated biscuit dough (or sourdough biscuit dough)
- ½ cup granulated sugar
- 2 tablespoons pumpkin pie spice
Pumpkin cream cheese mixture
- ½ cup pumpkin puree
- 1 cup light brown sugar
- ½ cup butter
- 4 oz. cream cheese
Glaze
- 1 ½ cups powdered sugar
- 2 tablespoons milk
INSTRUCTIONS
- Preheat your oven to 350°F (176°C) and lightly spray your bunt pan with cooking spray. Mix the granulated sugar and pumpkin pie spice in a plastic bag and set aside.
- Cut each piece of biscuit dough in half and place them into the plastic bag. Shake the bag, making sure to coat the biscuits well and then arrange them in the bunt pan. (See notes if using sourdough biscuit dough.)
- Place the light brown sugar, butter, pumpkin and cream cheese in a heavy saucepan and heat until melted. Whisk the mixture until it is smooth and then pour over the biscuits.
- Bake the pumpkin monkey bread for 30-35 minutes. Remove it from the oven and allow it cool for 10 minutes in the bundt pan.
- Invert the monkey bread onto a serving platter. To do this, place a serving platter over the open side of the bundt pan. Using pot holders to prevent yourself from getting burned, hold the plate onto the pan with one hand and the bottom of the bundt pan with the other hand. Carefully flip the two over while holding them together. Lift the bundt pan up and the monkey bread should release onto the serving platter.
- Whisk the powdered sugar and milk together until smooth. It should be the consistency of cake batter. If the glaze is too thick add a teaspoon of milk at a time until it is the desired thinness. Add more powdered sugar if it's too thin. Drizzle the glaze over the monkey bread and serve.
NOTES
- If you are using sourdough biscuit dough, after the dough has fermented on the counter, add the salt, baking soda and baking powder and then place the dough in the fridge for 2 hours to help it become more firm. This will make it easier for you to divide the dough into small portions. Chilling the dough is not necessary if you are comfortable working with a loose dough.
- Store leftovers in an air-tight container in the fridge for up to 3 days. To reheat in the microwave, cook at 30 second intervals on 50% power until heated through. If you don't have a microwave, reheat them in the oven at 350°F (176°C) for 10-15 minutes.
Is this calling for 40 biscuits? 🙂 thanks!
Hi Lexie, yes it is! 4 cans of 10 count regular sized biscuits, but the biscuits are small - not to be confused with the can of jumbo biscuits. We hope you love them! 🙂
This is a must during the fall, advent or Christmas season! Our entire family enjoyed them- even the few who avoid all pumpkin everything! I made your biscuits and I can’t say enough how good they are! I would individually cost the cinnamon & sugar as the dough molded together. Delicious treat! I reduced sugar & skipped the icing! Definitely Delicious! 🙂
The cream cheese mixture was very thick. It did not seep into the other layers of the dough during the bake, yielding monkey bread without that yummy caramelization.
If you will get the free version of Grammarly, you will be notified when a typo is made (bunt for example) and have the info that "bundt" is actually capitalized and should be posted as "Bundt".
The inner layers of my bread would not bake! I took it out and flipped it twice before throwing it on a baking sheet and back in the oven for a third time ... top was well done, inner layer still semi raw.
I'm sorry to hear that Jillian. Do you have a way to make sure your oven is heating to the proper temperature? This is a common problem when baked goods are under-baked if baked according to the directions.
Help! It’s so tasty! Seriously! But it didn’t stick together, the cream cheese mixture is too goopy, would more time in the oven fix that?
Also, I may add pecans next time 🤤🤤🤤