Go Back

Pumpkin Monkey Bread

Delightful Pumpkin Monkey Bread that transforms a simple breakfast into a festive occasion, filled with cozy flavors and rich memories.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 16 servings
Course: Breakfast, Brunch, Dessert
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

For the Monkey Bread
  • 2 tubes refrigerated biscuits (8-count each) Choose a brand with no artificial ingredients for best results.
  • 1/2 cup granulated sugar White sugar works best for sweetness and texture.
  • 3 teaspoons pumpkin pie spice Custom blend can be used with cinnamon, nutmeg, and allspice.
  • 1 cup light brown sugar Adds richness and a lovely caramel flavor.
  • 1/2 cup unsalted butter (melted) Use unsalted to control saltiness.
  • 1/3 cup pure pumpkin Look for 100% pure pumpkin—not pumpkin pie filling.
  • 1/2 cup chopped pecans Optional; can substitute with walnuts or omit entirely.
For the Glaze
  • 1/4 cup unsalted butter (softened) At room temperature for easy mixing.
  • 1 ounce cream cheese (softened) Gives the glaze a rich texture.
  • 1/2 teaspoon vanilla extract Use pure vanilla for authentic flavor.
  • 3/4 cup confectioners sugar Also known as powdered sugar.
  • 2-3 tablespoons whole milk Adjust for desired glaze consistency.

Method
 

Preparation
  1. Preheat the oven to 350 degrees F (175 degrees C) and spray a 10-inch bundt pan with nonstick cooking spray.
  2. Cut each biscuit into 6 pieces and place them in a large bowl.
  3. In a small bowl, mix together the granulated sugar and 2 teaspoons of pumpkin pie spice.
  4. In another bowl, combine the light brown sugar, melted butter, pumpkin, and remaining pumpkin pie spice until smooth.
  5. Layer half of the biscuit pieces in the bundt pan, followed by half of the pumpkin mixture and half of the pecans. Repeat with the remaining biscuit pieces and pumpkin mixture.
  6. Add the remaining pecans on top.
Baking
  1. Bake for 40-45 minutes, or until golden brown and a toothpick comes out clean.
  2. Cool in the pan for 10 minutes before inverting onto a serving plate.
Glazing
  1. Beat the softened butter, cream cheese, vanilla extract, and confectioners sugar together, adding milk gradually to achieve desired consistency.
  2. Drizzle over the warm monkey bread.

Notes

Store in an airtight container—at room temperature for 2 days, in the fridge for 1 week, or frozen for up to 3 months. Make-ahead options available.