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
Scale
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
