If you are craving a cozy, sweet, and utterly irresistible treat that captures all the warm flavors of fall, then you have to try this Pumpkin Spice Monkey Bread Recipe. Imagine soft, fluffy biscuit pieces lovingly coated in a blend of pumpkin pie spice and sugar, baked to golden perfection, and bathed in a luscious pumpkin-infused caramel sauce. This monkey bread is a perfect centerpiece for lazy weekend mornings or festive gatherings, filling your kitchen with the comforting aroma of pumpkin and spice that instantly lifts your spirits. It’s simple to make yet impressively delicious, promising smiles and second helpings at every bite.
Ingredients You’ll Need
Gathering the right ingredients is key to achieving the perfect balance of flavor and texture in this Pumpkin Spice Monkey Bread Recipe. Each ingredient plays a special role, from the tender biscuits that create the base to the pumpkin puree that adds moisture and a touch of seasonal charm.
- 3 (16.3-oz.) cans refrigerated buttermilk biscuits: Choose the non-flaky type for soft, pillowy bites that soak up the sauce beautifully.
- 3/4 cup granulated sugar: Provides the essential sweetness and helps the pumpkin spice stick to the biscuit pieces.
- 1 Tbsp. pumpkin pie spice: This warm blend is the heart of the recipe, delivering those classic fall flavors.
- 1/2 cup (1 stick) salted butter: Brings richness and a silky texture to the caramel sauce.
- 1 cup packed light brown sugar: Adds deep molasses notes that complement the pumpkin perfectly.
- 1/2 cup heavy cream: Makes the sauce creamy and luscious, balancing the sugar.
- 1/2 cup pure pumpkin puree (not pie filling): Gives moisture, vibrant color, and that unmistakable pumpkin essence.
- 1 tsp. vanilla extract: Enhances all the flavors with a sweet, floral note.
How to Make Pumpkin Spice Monkey Bread Recipe
Step 1: Preheat the Oven
Start by setting your oven to 350°F so it reaches the perfect temperature as you prepare the rest of the recipe. Having an evenly heated oven ensures your monkey bread bakes just right, with that inviting golden brown crust we all love.
Step 2: Prepare the Biscuits
Cut each biscuit into quarters to create bite-sized pieces that are easy to pull apart later. Toss half of these pieces in a large zip-top bag with the granulated sugar and pumpkin pie spice until every piece is generously coated. Layer half the coated biscuit pieces evenly in a 10-cup Bundt pan, then repeat this process with the remaining biscuits and sugar mixture. This layering ensures every glorious bite is bursting with pumpkin spice goodness.
Step 3: Prepare the Sauce
In a medium saucepan, melt the salted butter and light brown sugar together over medium heat, allowing the sugar to dissolve almost completely — this step crafts the rich base of your sauce. Whisk in the heavy cream and pure pumpkin puree, then bring the mixture to a gentle simmer. Stir frequently to help the flavors meld and the sauce thicken slightly, usually about 3 to 5 minutes. Remove from heat and finish with vanilla extract, which adds that final fragrant touch that makes the dish unforgettable.
Step 4: Assemble and Bake
Pour your luscious pumpkin-spiced sauce evenly over the stacked biscuit pieces in the Bundt pan, letting it seep into every nook and cranny. Place the Bundt pan on a rimmed baking sheet to catch any drips, and bake for 45 to 50 minutes. The monkey bread will puff up and develop a gorgeous deep dark brown color on top — a sure sign it’s done and ready to wow your taste buds.
Step 5: Cool and Unmold
Once baked, let the monkey bread cool in the pan on a wire rack for about 15 minutes. This resting time helps the sticky sauce set just enough so your bread doesn’t lose its beautiful shape. Use an offset spatula to loosen the edges, then place a dinner plate or serving platter over the pan. Holding both securely with oven mitts, flip it over carefully. With a few gentle taps, if needed, the bread will release and slide onto the plate, revealing its stunning bundt shape that’s perfect for sharing.
Step 6: Serve
Serve your Pumpkin Spice Monkey Bread warm or at room temperature. The warm version is especially comforting, making it perfect for chilly mornings or holiday brunches where everyone dives in happily, pulling apart sweet, spiced bites.
How to Serve Pumpkin Spice Monkey Bread Recipe
Garnishes
To make your monkey bread even more festive, consider dusting it lightly with powdered sugar or adding a drizzle of cream cheese glaze. A sprinkle of chopped toasted pecans or walnuts can add delightful crunch and a nutty contrast to the soft bread. Fresh whipped cream or a scoop of vanilla ice cream turns this treat into a decadent dessert everyone will adore.
Side Dishes
This Pumpkin Spice Monkey Bread Recipe pairs wonderfully with simple accompaniments like a steaming cup of coffee, chai tea, or hot apple cider to round out the cozy experience. For heartier occasions, serve alongside scrambled eggs or a fresh fruit salad to balance the sweetness and add freshness to your meal.
Creative Ways to Present
Presenting the monkey bread in its Bundt pan on a rustic wooden board gives a charming, homey feel perfect for casual get-togethers. You can also place small portions in individual ramekins or muffin tins for a delightful personal touch, making it easy for guests to grab and enjoy. For holidays, add seasonal decorations around your serving platter for an Instagram-worthy centerpiece.
Make Ahead and Storage
Storing Leftovers
If you have any leftover monkey bread (which might be hard to believe), store it in an airtight container at room temperature for up to two days. This keeps your bread moist and preserves the rich pumpkin-spice flavor, ready to enjoy with a quick reheat.
Freezing
You can freeze pumpkin spice monkey bread after it has completely cooled. Wrap it tightly in plastic wrap and then in aluminum foil or a freezer-safe bag to prevent freezer burn. When you want a treat, thaw it overnight in the refrigerator and warm it gently in the oven to revive its fresh-baked charm.
Reheating
To reheat, place slices or portions of the monkey bread on a baking sheet and warm at 300°F for about 10 to 15 minutes or until heated through. This keeps the bread soft and the sauce gooey, just like it was fresh from the oven. Avoid microwaving to prevent sogginess or uneven warming.
FAQs
Can I use homemade biscuit dough instead of refrigerated biscuits?
Absolutely! Homemade biscuit dough will work beautifully and can add a personal touch to your Pumpkin Spice Monkey Bread Recipe. Just keep in mind that baking times may vary slightly depending on your dough’s thickness and moisture content.
Is it necessary to use pumpkin puree, or can I substitute canned pumpkin pie filling?
It’s best to use pure pumpkin puree because canned pumpkin pie filling contains additional spices and sweeteners that can alter the flavor balance. Pure pumpkin lets you control the spice levels and sweetness precisely.
Can I make this recipe dairy-free?
Yes! To make a dairy-free version, substitute the butter with a plant-based alternative and use a non-dairy cream like coconut cream or almond milk cream. The texture might be slightly different but still delicious.
How can I make this pumpkin spice monkey bread less sweet?
You can reduce the granulated sugar and brown sugar by a quarter cup each if you prefer a less sweet dessert. The pumpkin and spices will still shine, and you’ll have a more balanced flavor.
What’s the best type of Bundt pan to use?
A 10-cup non-stick Bundt pan works best, ensuring easy release and even baking. If yours isn’t non-stick, be sure to grease it generously to prevent sticking, especially since the sticky sauce can cling.
Final Thoughts
There’s something truly magical about homemade monkey bread, especially when infused with the enchanting flavors of pumpkin and warm spices. This Pumpkin Spice Monkey Bread Recipe is more than just a dessert; it’s a celebration of cozy moments, shared smiles, and the joy of eating something made with love. I encourage you to give this recipe a try, whether you’re welcoming autumn or simply craving that irresistible combination of sweet and spice. Trust me, once you taste this, it might just become your new favorite go-to treat!
Print
Pumpkin Spice Monkey Bread Recipe
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 8 servings
- Category: Breakfast
- Method: Baking
- Cuisine: American
Description
This Pumpkin Spice Monkey Bread is a delightful twist on the classic pull-apart treat, featuring soft buttermilk biscuit pieces coated in a sweet pumpkin pie spice sugar and smothered in a rich, buttery pumpkin-sugar sauce. Perfect for fall gatherings or a cozy weekend breakfast, this monkey bread bakes to a golden, caramelized perfection in a Bundt pan and is irresistibly gooey, flavorful, and festive.
Ingredients
Biscuits and Coating
- 3 (16.3-oz.) cans refrigerated buttermilk biscuits (the non-flaky ones)
- 3/4 cup granulated sugar
- 1 Tbsp. pumpkin pie spice
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
- Preheat the Oven: Preheat your oven to 350°F to prepare for baking the monkey bread.
- Prepare the Biscuits: Cut each biscuit into quarters. In a large zip-top bag, combine the granulated sugar and pumpkin pie spice. Add half of the biscuit pieces, seal the bag, and shake well to thoroughly coat the pieces. Place the coated biscuits in an even layer in a 10-cup Bundt pan. Repeat this process with the remaining biscuit pieces and sugar mixture, layering them evenly in the Bundt pan.
- Prepare the Sauce: In a medium saucepan, heat the butter and brown sugar over medium heat for 2 to 3 minutes until the sugar is mostly melted. Whisk in the heavy cream and pumpkin puree, then bring the mixture to a simmer. Cook while stirring frequently until the sauce is well combined and slightly thickened, about 3 to 5 minutes. Remove from heat and whisk in the vanilla extract to finish the sauce.
- Assemble and Bake: Pour the prepared pumpkin sauce evenly over the biscuit pieces in the Bundt pan. 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 monkey bread should puff up about 2 inches and become a deep dark brown on top.
- Cool and Unmold: Allow the monkey bread to cool in the Bundt pan on a wire rack for 15 minutes. To unmold, loosen the edges using an offset spatula. Place a dinner plate or serving platter over the pan, holding both with oven mitts, and flip the pan and plate together. Carefully lift off the Bundt pan, tapping gently if the bread does not release immediately, to let the monkey bread slide onto the plate.
- Serve: Serve the monkey bread warm or at room temperature for the best flavor and texture. Enjoy pulling apart the sweet, spiced pieces.
Notes
- Use the non-flaky refrigerated buttermilk biscuits for best texture.
- If you don’t have pumpkin pie spice, substitute with a mix of cinnamon, nutmeg, ginger, and cloves.
- Be sure to place the Bundt pan on a rimmed baking sheet to catch any sauce that might bubble over while baking.
- Allowing the monkey bread to cool slightly before unmolding helps it keep its shape and prevents sticking.
- This monkey bread is best eaten the day it is made but can be warmed up gently if needed.
