Pumpkin Spice Monkey Bread

Name: Pumpkin Spice Monkey Bread
Prep time: 20 min
Total time: 1 h 10 min
Yield: 12 - 16 serving(s)
Ingredients: 3 (16.3-oz.) cans refrigerated buttermilk biscuits (the non-flaky ones); 3/4 c. granulated sugar; 1 tbsp. pumpkin pie spice; 1/2 c. (1 stick) salted butter; 1 c. packed light brown sugar; 1/2 c. heavy cream; 1/2 c. pure pumpkin puree (not pie filling); 1 tsp. vanilla extract

Pop open a can of biscuits for this easy autumn treat!

By Leah PerezPublished: Aug 26, 2024

3.5

2 Ratings

Jump to recipe

C.W. Newell

Yields:

12 - 16 serving(s)

Prep Time:

20 mins

Total Time:

1 hr 10 mins

When the leaves start to change colors, the weather turns crisp, and your cravings for pumpkin spice creep in, it's a sure sign that autumn has arrived. Pumpkin spice monkey bread is the perfect way to kick off the season! Monkey bread is known for being gooey and sweet, and this one is no different. This fall dessert (or fall breakfast depending on who you ask) is made with canned biscuits that are tossed in sugar and spices, and then drizzled with a sticky pumpkin caramel sauce that coats each and every bite. Just be sure to use a can of pure pumpkin puree for this recipe; pumpkin pie filling will be too sweet!

How do you know when monkey bread is done?

Since a Bundt pan is deep and opaque, it can be tricky to know when monkey bread is fully baked. But some visual cues can help! When it's finished baking, the bread should have puffed up by about 2 inches and the top should be deep brown. You can start checking for signs of doneness after the bread has been baking for about 45 minutes (if you look sooner you'll let out all the warm air and cause the oven temperature to drop).

Can you make pumpkin spice monkey bread in advance?

Absolutely! This pumpkin treat can be baked the night before serving. To keep it fresh, store the bread at room temperature in a covered cake dish or gently wrapped in plastic. The pumpkin spice caramel coating helps keep the monkey bread soft, so leftovers will last for up to 3 days.

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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

Directions

1. Step 1Preheat the oven to 350°F.
2. Step 2Cut each biscuit into quarters.
3. Step 3In a large zip-top bag, combine the granulated sugar and pumpkin pie spice. Add half the biscuit pieces, seal the bag, and shake well to coat. Place the pieces in an even layer in a 10-cup Bundt pan. Repeat with the remaining biscuit pieces and sugar.
4. Step 4In a medium saucepan, heat the butter and brown sugar over medium heat until the sugar is mostly melted, 2 to 3 minutes. Whisk in the heavy cream and pumpkin puree. Bring to a simmer and cook, stirring frequently, until well combined and slightly thickened, 3 to 5 minutes. Remove from the heat and whisk in the vanilla. Pour the mixture over the biscuits.
5. Step 5Place the Bundt pan on a rimmed baking sheet and bake until the bread has puffed up by about 2 inches and is a deep dark brown on top, 45 to 50 minutes. Let the bread cool in the Bundt pan on a wire rack for 15 minutes.
6. Step 6To unmold the bread, loosen the edges with an offset spatula. Place a dinner plate or serving platter over the top of the Bundt pan. With oven mitts, hold the pan and dinner plate together, then flip over. Carefully lift off the Bundt pan (give it a few taps if the bread doesn't seem to be releasing), allowing the bread to slide out onto the plate.
7. Step 7Serve the monkey bread warm or at room temperature.

Tip: If your monkey bread won't come out of the Bundt pan when you invert it, pop it back into the oven for 5 minutes to re-melt the sticky caramel. Loosen the bread again with an offset spatula, top it with a serving plate, and flip it over; the bread should slide right out.