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Pumpkin Monkey Bread is a gooey, pull-apart sweet treat bursting with cinnamon sugar and warm Fall recipe vibes.
Imagine sharing this homemade bread twist with friends and family at Thanksgiving brunch or a cozy weekend gathering. It’s Monkey Bread meets pumpkin spice—soft dough balls tossed in a spiced glaze, baked until golden, and drizzled with extra cinnamon sugar. I first dreamed up this easy dessert on a crisp October afternoon, watching leaves swirl outside my kitchen window and craving something that felt festive yet familiar. With every bite, you get hints of real pumpkin puree, cozy spices, and that nostalgia of sticky-finger fun. Let me explain why you’ll want this recipe bookmarked all season long.
Why You’ll Love This Recipe
- Pull-apart fun—no slicing required; everyone grabs a piece!
- Features real pumpkin puree for natural sweetness and vitamin A (one cup = 100% DV).
- Simple baking recipe that uses pantry staples and pre-made dough (shortcut alert!).
- Coats each bite in a luscious cinnamon sugar glaze—hello, sweet treat!
- Perfect show-stopper for Thanksgiving brunch or a Fall recipe potluck.
- Easy dessert that kneads minimal hands-on time—just 20 minutes prep.
- Versatile: swap dough for gluten-free or keto-friendly options.
- Makes a generous batch of 12–16 servings—great for gifting in individual ramekins.
Ingredients
• 2 (16-oz) cans refrigerated biscuit dough, each cut into 8 pieces (for homemade bread fans: use your favorite pizza dough recipe; see tip)
• 1 cup canned pumpkin puree (not pumpkin pie mix)
• ¾ cup granulated sugar
• 2 tsp pumpkin pie spice (or 1½ tsp cinnamon + ½ tsp ground ginger)
• 1 tsp pure vanilla extract
• ½ cup unsalted butter (1 stick), melted (recommend Challenge or Land O Lakes)
• ½ cup brown sugar, packed
• ½ tsp fine sea salt
• 1 cup powdered sugar (for optional drizzle)
• 2–3 tbsp milk or heavy cream (for glaze consistency)
(Substitutions: Swap real maple syrup for brown sugar; use coconut oil for butter; try almond milk in the glaze.)
Tip: Choose full-fat pumpkin for richness; shake the canned pumpkin to check for smoothness before measuring.
Directions
- Preheat your oven to 350°F. Grease a 10-cup bundt pan or tube pan with nonstick spray—believe me, you don’t want it sticking later.
- In a large bowl, whisk pumpkin puree, granulated sugar, pumpkin pie spice, and vanilla until smooth—no lumps, just cozy orange loveliness.
- Gently toss each dough piece in the pumpkin mixture; use a slotted spoon to help drain excess. Place coated pieces in a single layer inside the bundt pan.
- In a small bowl, stir melted butter, brown sugar, and sea salt until combined. Pour evenly over the dough balls—this creates that caramel-style magic.
- Bake for 35–40 minutes, rotating halfway if your oven bakes hot on one side. Look for a golden top and a caramel-bubbly foam around the edges.
- Let the bread rest in the pan for 10 minutes—this chilling time helps prevent a meltdown when you flip it.
- Place a serving platter over the bundt pan, invert quickly but carefully, and lift the pan up. If a few bits stay behind, just press them back up on top.
- (Optional) Whisk powdered sugar with milk or cream to make a thick glaze; drizzle over warm Monkey Bread. Sprinkle extra cinnamon sugar if desired.
Here’s the thing: that five-minute cooldown is key. The glaze needs a slightly hot surface so it soaks in instead of sliding right off.
Servings & Timing
Yield: 12–16 pull-apart pieces
Prep Time: 20 minutes
Bake Time: 35–40 minutes
Rest Time: 10 minutes
Total Time: about 1 hour
Variations
• Chocolate-Chip Pumpkin Monkey Bread: add ½ cup mini chips between dough layers.
• Maple Pecan Twist: mix chopped pecans and maple syrup into the butter-sugar mix.
• Gluten-Free: swap biscuit dough for a store-bought gluten-free pizza crust.
• Vegan Version: use dairy-free butter and plant-based milk in the glaze.
• Spicy Kick: stir ¼ tsp cayenne into pumpkin spice for a subtle heat.
• Mini Muffin Style: bake in a mini-muffin tin for grab-and-go treats.
Storage & Reheating
Store cooled Pumpkin Monkey Bread in an airtight container at room temperature for up to 2 days. For longer keeping, wrap tightly and freeze for up to 1 month. Thaw overnight in the fridge, then reheat individual slices in a 325°F oven for 5–7 minutes or microwave briefly on medium power. Make-ahead note: assemble up to Step 4, cover, and refrigerate for 6–8 hours before baking.
Notes
• When testing dough brands, I found that those with a higher butter content yield a flakier bite—go for Pillsbury Grands!
• If your glaze is too thin, add more powdered sugar; if too thick, stir in a teaspoon of milk at a time.
• I learned the hard way that skipping the pan-rest leads to a crumbly mess—so patience really pays off.
• For a deeper pumpkin flavor, roast fresh pumpkin chunks, mash them, and swap in place of canned.
FAQs
Q: Can I make this without canned pumpkin?
A: Yes—roast and puree fresh sugar-pie pumpkin, then strain to remove excess water before measuring.
Q: My Monkey Bread was undercooked in the center—what went wrong?
A: Your oven temperature might run cool; try adding 5–10 extra minutes or lower the rack one level.
Q: How can I reduce sugar?
A: Cut granulated sugar by ¼ cup and swap brown sugar for coconut sugar for a lower-GI sweet treat.
Q: Will this work in a slow cooker?
A: Certainly—spray the insert, layer dough and drizzle sauce, then cook on high for 2–2½ hours.
Q: Can I omit the glaze?
A: Absolutely—this bread is delicious drippy or plain; just dust with cinnamon sugar for a lighter finish.
Q: Is this suitable for Thanksgiving?
A: It’s a fan favorite on my Thanksgiving menu—kids love pulling it apart while adults sip cider.
Q: Any tip for cleanup?
A: Soak the bundt pan in hot, soapy water before scrubbing; that caramel softens in about 15 minutes.
Conclusion
Pumpkin Monkey Bread brings together the best of Fall recipe charm and easy dessert delight—real pumpkin, buttery layers, cinnamon sugar bliss. It’s cozy, shareable, and perfect for Thanksgiving or any sweet-tooth moment. You know what? I’d love to see your spin on this—leave a comment below, snap a pic on Instagram with #PumpkinMonkeyBread, and don’t miss my Apple Cider Doughnut Holes or Pumpkin Pie Bars recipes for even more homemade bread fun!
Pumpkin Monkey Bread
Ingredients
- 2 (16-oz) cans refrigerated biscuit dough, each cut into 8 pieces
- 1 cup canned pumpkin puree (not pumpkin pie mix)
- ¾ cup granulated sugar
- 2 tsp pumpkin pie spice (or 1½ tsp cinnamon + ½ tsp ground ginger)
- 1 tsp pure vanilla extract
- ½ cup unsalted butter (1 stick), melted recommend Challenge or Land O Lakes
- ½ cup brown sugar, packed
- ½ tsp fine sea salt
- 1 cup powdered sugar (for optional drizzle)
- 2–3 tbsp milk or heavy cream (for glaze consistency)
Instructions
- Preheat your oven to 350°F. Grease a 10-cup bundt pan or tube pan with nonstick spray.
- In a large bowl, whisk pumpkin puree, granulated sugar, pumpkin pie spice, and vanilla until smooth.
- Gently toss each dough piece in the pumpkin mixture and place coated pieces in a single layer inside the bundt pan.
- In a small bowl, stir melted butter, brown sugar, and sea salt until combined. Pour evenly over the dough balls.
- Bake for 35–40 minutes until golden. Let the bread rest for 10 minutes in the pan before flipping.
- Whisk powdered sugar with milk or cream to make a thick glaze. Drizzle over warm Monkey Bread.
