If you’re looking for a cozy, pull-apart treat that screams fall flavors, you’ve just struck gold. This Pumpkin Spice Monkey Bread Recipe is such a fun twist on classic monkey bread, blending warm spices and pumpkin that make your kitchen smell like autumn heaven. Trust me, once you try this, it’s going to become your go-to for brunches, holiday mornings, or whenever you want a sweet, sticky indulgence to share with friends and family.
Why You’ll Love This Recipe
- Bursting with Fall Flavors: Pumpkin spice and real pumpkin combine for that perfect autumn aroma and taste that’s simply irresistible.
- Easy to Make: Using store-bought refrigerated biscuits means minimal prep and maximum comfort food vibes.
- Fun to Share: The pull-apart style is perfect for family gatherings or casual get-togethers—everyone can dig in!
- Sticky, Sweet & Gooey: That rich caramel sauce with pumpkin puree gives it an exciting twist you won’t stop craving.
Ingredients You’ll Need
These simple ingredients come together beautifully to create a crowd-pleasing recipe. The refrigerated buttermilk biscuits save time, while pumpkin pie spice and real pumpkin puree bring that cozy seasonal vibe you’re after.
- Refrigerated Buttermilk Biscuits: Choose the non-flaky kind for the best texture that soaks up the glaze without falling apart.
- Granulated Sugar: For coating the biscuit pieces evenly with spice and sweetness.
- Pumpkin Pie Spice: The magic blend that brings in cinnamon, nutmeg, and clove—easily found pre-mixed or homemade.
- Salted Butter: Adds richness and helps create that luscious caramel sauce.
- Light Brown Sugar: Gives a deeper molasses flavor to the caramel that pairs perfectly with pumpkin.
- Heavy Cream: Adds creaminess and helps the caramel reach that dreamy gooey texture.
- Pure Pumpkin Puree: Not pumpkin pie filling—this adds natural pumpkin flavor and keeps things smooth.
- Vanilla Extract: Just a touch to round out the flavors and enhance sweetness.
Variations
I’ve played around with this Pumpkin Spice Monkey Bread Recipe plenty, and the best part is how easy it is to customize. Whether you want it dairy-free, extra crunchy, or with a little twist, it all works.
- Dairy-Free Variation: Swap the butter for coconut oil and use a non-dairy milk creamer instead of heavy cream—still super tasty!
- Nutty Upgrade: Sprinkle chopped pecans or walnuts between the biscuit layers before adding the caramel glaze. My family goes crazy for that added crunch.
- Spice Levels: Feel free to adjust the pumpkin pie spice to suit your taste—more cinnamon or a pinch of ginger can make a nice difference.
- Maple Twist: Replace the vanilla extract with maple syrup for a warm, deeper sweetness.
How to Make Pumpkin Spice Monkey Bread Recipe
Step 1: Prep and Coat the Biscuits
Start by preheating your oven to 350°F—the perfect baking temp for this kind of sticky bread. Take your refrigerated biscuits and cut each one into quarters. This gives you lots of bite-sized pieces that soak up all the pumpkin spice sugar magic. Toss half the pieces into a large zip-top bag with the granulated sugar and pumpkin pie spice, shake it up well to coat every nook and cranny. Then spread them in an even layer in your Bundt pan. Repeat with the remaining biscuit pieces and sugar. I love this method because it’s so hands-off but guarantees every piece is perfectly spiced.
Step 2: Make the Pumpkin Spice Caramel Sauce
Next, melt the butter and brown sugar together in a saucepan over medium heat until the sugar mostly dissolves—usually about 2 to 3 minutes. Now whisk in your heavy cream and pumpkin puree, stirring frequently as it simmers and thickens for about 3 to 5 minutes. This is where the sauce gets luscious and sticky. Remove from heat and whisk in vanilla. This sauce is the secret superhero that transforms the simple biscuits into a gooey, pumpkin-spiced masterpiece.
Step 3: Bake Until Golden and Bubbling
Pour the caramel sauce evenly over your biscuit pieces in the Bundt pan. To catch any drips, place the pan on a rimmed baking sheet before sliding it into the oven. Bake for 45 to 50 minutes. You’re looking for the bread to puff up about two inches and develop a deep, dark brown color on top. The smell filling your kitchen at this point? Absolute autumn magic! Let it cool for 15 minutes before attempting to unmold—patience here really pays off.
Step 4: Unmold and Serve
Carefully loosen the edges of the bread with an offset spatula. Then place a serving plate or dinner plate over the Bundt pan, use oven mitts to hold them together, and flip it over. If it doesn’t pop out easily, no worries—just pop it back in the oven for 5 minutes to re-melt the caramel, loosen again, and flip. Watching it slide out in that perfect monkey bread shape is honestly one of my favorite kitchen moments. Serve warm or at room temperature, and prepare for all the compliments you’ll get.
Pro Tips for Making Pumpkin Spice Monkey Bread Recipe
- Use Non-Flaky Biscuits: I learned the hard way that flaky biscuits can fall apart, so stick to regular buttermilk biscuits for that sturdy, pull-apart texture.
- Don’t Skip the Bundt Pan Prep: Lightly butter your pan or spray it well to help the monkey bread release perfectly every time.
- Keep an Eye on Baking Time: Ovens can vary, so start checking at 45 minutes and look for that golden, bubbly top to avoid dryness.
- Warm It Up for Serving: Leftover bread can harden; gentle warming in the oven revives that sticky, gooey magic.
How to Serve Pumpkin Spice Monkey Bread Recipe
Garnishes
I typically keep it simple with this bread, but a light dusting of powdered sugar or a drizzle of cream cheese glaze elevates it for brunch gatherings. Sometimes, a sprinkle of chopped toasted pecans on top adds that wonderful crunch and a bit of visual appeal. I also love serving it with a dollop of whipped cream or a scoop of vanilla ice cream if we’re eating it more like dessert.
Side Dishes
This monkey bread shines on its own, but I love pairing it with a hot cup of spiced latte or chai tea. For a more substantial brunch, serve alongside scrambled eggs or a fresh fruit salad to balance the sweetness. It also pairs wonderfully with a creamy pumpkin soup for a full-on fall feast.
Creative Ways to Present
For special occasions, I like to bake the monkey bread in mini Bundt pans and serve individual portions garnished with cinnamon sticks or edible flowers. It makes for a stunning centerpiece and a fun interactive experience. Another idea is to arrange the baked pieces around a pumpkin-themed centerpiece and let guests pull apart their own piece—always a hit for kids and adults alike!
Make Ahead and Storage
Storing Leftovers
I usually store any leftovers in an airtight container at room temperature for up to two days. The bread tends to soak up the caramel and stay soft, but after that, it might start to dry out a bit. Refrigeration often makes it tough, so I avoid that if I can.
Freezing
Freezing can be a bit tricky because of the caramel sauce, but if you want to prepare in advance, wrap the cooled, baked monkey bread tightly in plastic wrap and foil. When thawed, you’ll want to warm it gently in the oven to bring back that sticky goodness. Just be cautious as the texture may change slightly.
Reheating
To revive leftovers, I pop the monkey bread into a 300°F oven for about 10-15 minutes, loosely covered with foil to prevent drying out. This melts the caramel and softens the bread nicely without burning it. A few minutes in the microwave also works if you’re in a hurry, but be careful not to overdo it or it gets rubbery.
FAQs
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Can I use homemade biscuit dough instead of refrigerated?
Absolutely! Homemade biscuit dough can work wonderfully, especially if you prefer a fresher taste. Just make sure the dough is firm enough to hold its shape during baking, and cut it into bite-sized pieces like the recipe suggests. Keep in mind that texture might be slightly different but delicious nonetheless.
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What if I can’t find pumpkin pie spice?
No worries! You can easily make your own by combining ground cinnamon, nutmeg, ginger, and cloves or allspice. A simple mix of about 2 teaspoons cinnamon, 1 teaspoon nutmeg, 1/2 teaspoon ginger, and a pinch of cloves works great and gives you fresh, vibrant spice flavor.
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Is this recipe suitable for breakfast or dessert?
Yes to both! This pumpkin spice monkey bread is versatile enough to serve as a cozy breakfast treat or a sweet dessert. It pairs well with coffee or tea for breakfast, and with ice cream or whipped cream for dessert. Its sweet, sticky nature satisfies any time of day craving.
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How do I prevent the monkey bread from sticking to the Bundt pan?
Make sure to generously butter or spray your Bundt pan with non-stick spray before adding the coated biscuits. Using an offset spatula to gently loosen the edges after baking helps too. If it sticks, warming in the oven briefly re-melts the caramel, making it easier to release.
Final Thoughts
I absolutely love how this Pumpkin Spice Monkey Bread Recipe brings seasonal feelings right into our home with minimal fuss. It feels like a tasty warm hug on a plate—perfect for slowing down and enjoying with loved ones over coffee or hot chocolate. If you want to impress your friends or just treat yourself, give this recipe a whirl. Once you do, I promise it’ll be in your regular rotation for cozy mornings and special occasions alike.
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Pumpkin Spice Monkey Bread Recipe
- Prep Time: 20 mins
- Cook Time: 50 mins
- Total Time: 1 hr 10 mins
- Yield: 12 to 16 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Pumpkin Spice Monkey Bread is a delightful autumn treat featuring soft buttermilk biscuit pieces coated in a fragrant pumpkin pie spice sugar mixture, drenched in a rich caramel sauce made with pumpkin puree, and baked to golden perfection. Perfect for sharing, this pull-apart bread offers a warm, cozy blend of spices and pumpkin flavor in every bite.
Ingredients
Monkey Bread
- 3 (16.3-oz.) cans refrigerated buttermilk biscuits (the non-flaky ones)
- 3/4 cup granulated sugar
- 1 Tbsp. pumpkin pie spice
Caramel 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: Set your oven to 350°F (177°C) to get it ready for baking the monkey bread.
- Prepare the biscuits: Cut each biscuit into quarters to create bite-sized pieces for layering in the pan.
- Coat the biscuit pieces: In a large zip-top bag, combine the granulated sugar and pumpkin pie spice. Add half of the biscuit pieces into the bag, seal it, and shake well to evenly coat them. Transfer these coated pieces into a 10-cup Bundt pan in an even layer. Repeat the process with the remaining biscuit pieces and sugar mixture, adding them over the first layer.
- Make the caramel pumpkin sauce: In a medium saucepan over medium heat, melt the butter with the brown sugar, stirring constantly until the sugar is mostly melted, about 2 to 3 minutes. Whisk in the heavy cream and pumpkin puree. Bring the mixture to a simmer and continue cooking, stirring frequently, until it is well combined and slightly thickened, around 3 to 5 minutes. Remove from heat and whisk in the vanilla extract.
- Assemble and bake: Pour the warm caramel pumpkin sauce evenly over the biscuit layers in the Bundt pan. Place the pan on a rimmed baking sheet to catch any drips and bake for 45 to 50 minutes, or until the bread has puffed up by about 2 inches and has a deep dark brown color on top.
- Cool and unmold: Remove the Bundt pan from the oven and let the bread cool in the pan on a wire rack for 15 minutes. To unmold, loosen the edges carefully with an offset spatula. Place a dinner plate or serving platter on top of the pan, hold them together using oven mitts, and flip it over. Gently lift off the pan, tapping the sides if necessary, to allow the bread to slide out onto the plate.
- Serve: Enjoy the monkey bread warm or at room temperature for the best flavor and texture.
- Tip for unmolding: If the monkey bread sticks and won’t release, return the Bundt pan to the oven for 5 minutes to re-melt the caramel sauce, then try loosening and flipping again for an easy release.
Notes
- For best results, use refrigerated buttermilk biscuits that are not flaky for tender, soft bread pieces.
- The pumpkin puree used is pure pumpkin, not pie filling, to avoid added sugars and spices.
- Use a rimmed baking sheet under the Bundt pan to catch any overflow caramel during baking.
- Allow the bread to cool slightly before unmolding to help it hold its shape but still be warm enough for easy release.
- The bread can be served warm or at room temperature depending on preference.
- If monkey bread sticks too much, briefly reheating helps loosen the caramel for easier removal.
Nutrition
- Serving Size: 1 slice (approx. 1/16th of recipe)
- Calories: 320
- Sugar: 22g
- Sodium: 390mg
- Fat: 17g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 55mg
