Pumpkin Monkey Bread
Pumpkin Monkey Bread is a gooey, pull-apart sweet treat bursting with cinnamon sugar and warm Fall recipe vibes.
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.
Notes
Choose full-fat pumpkin for richness; for a deeper pumpkin flavor, roast fresh pumpkin chunks and mash them. If the glaze is too thin, add more powdered sugar; if too thick, stir in milk. Let the bread cool slightly for the glaze to soak in.
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