If you’re on the hunt for that perfect cozy, fall-inspired treat, you’ve got to try this Pumpkin Spice Monkey Bread Recipe. It’s one of those delightful sweet bakes that’s equal parts indulgent and comforting — sticky, soft bites with that irresistible pumpkin spice twist. Seriously, once I made this for my family, it became an instant favorite for chilly weekends and holiday brunches. Keep reading because I’m going to walk you through everything you need to make this scrumptious treat turn out just perfect!
Why You’ll Love This Recipe
- Effortless Comfort Food: Uses refrigerated biscuits for a quick and easy prep with no need to make dough from scratch.
- Perfect Fall Flavors: Pumpkin pie spice and real pumpkin puree give it that authentic cozy vibe we all crave in autumn.
- Foolproof Sticky Sweetness: The buttery brown sugar caramel sauce oozes into every bite making it absolutely melt-in-your-mouth.
- Show-Stopping Presentation: Bakes right in a Bundt pan and flips out as a beautiful pull-apart bread that’s so fun to share.
Ingredients You’ll Need
What I love about this Pumpkin Spice Monkey Bread Recipe is how straightforward the ingredients are – classic pantry staples transform into a decadent treat. A few tips: opt for non-flaky refrigerated biscuits and pure pumpkin puree (not pumpkin pie filling) to keep the flavors balanced and the texture just right.
- Refrigerated buttermilk biscuits: Choose the non-flaky, fluffy type for soft monkey bread pieces that puff up beautifully.
- Granulated sugar: Mixed with pumpkin pie spice to evenly coat the biscuit pieces with sweet spice.
- Pumpkin pie spice: The star of the show—adds warming notes of cinnamon, nutmeg, and cloves.
- Salted butter: Helps create that rich caramel sauce when combined with brown sugar.
- Light brown sugar: Adds molasses flavor and moisture to the sticky sauce.
- Heavy cream: Balances the sweetness and makes the sauce luxuriously smooth.
- Pure pumpkin puree: Adds that natural pumpkin flavor and moistens the caramel without thinning it out.
- Vanilla extract: Brings all the flavors together with a subtle sweetness and warmth.
Variations
One thing I adore about this recipe is how easy it is to customize. You can tweak it to fit your tastes or dietary preferences without losing that signature pumpkin spice charm. Here’s a few ways I’ve played around with it that you might want to try.
- Add nuts: My family loves a little crunch, so I often sprinkle chopped pecans or walnuts into the biscuit and sugar mixture before baking—it adds a lovely texture contrast.
- Dairy-free version: I’ve swapped butter for vegan margarine and heavy cream for coconut cream with great results, so feel free to adapt if you need to avoid dairy.
- More spice, please! I sometimes bump up the pumpkin pie spice or add a pinch of ground ginger for an extra warm and cozy flavor punch.
- Chocolate drizzle: For a decadent twist, drizzle melted white or dark chocolate over the bread right before serving. It’s a total crowd-pleaser!
How to Make Pumpkin Spice Monkey Bread Recipe
Step 1: Prep Your Oven and Biscuits
Start by preheating your oven to 350°F. I recommend lining a rimmed baking sheet with parchment or foil to catch any drips because this bread is wonderfully sticky. Then, cut each biscuit into quarters — I find quartering makes the perfect bite-sized pieces that bake up soft and pull apart easily later.
Step 2: Coat the Biscuit Pieces with Sugar and Spice
Grab a large zip-top bag and combine the granulated sugar with pumpkin pie spice. Add half the biscuit pieces, seal the bag well, and shake to coat every little nubby piece. Layer the coated biscuits evenly in the Bundt pan. Repeat with the rest. This step is key because the sugar and spice mix infuses flavor before baking and caramelizes beautifully.
Step 3: Make the Pumpkin Spice Caramel Sauce
In a medium saucepan, melt the butter over medium heat. Stir in the brown sugar and cook until it mostly melts, which usually takes 2 to 3 minutes. Then whisk in the heavy cream and pumpkin puree and bring everything to a gentle simmer, stirring frequently until the sauce thickens slightly, about 3 to 5 minutes. Finish by whisking in the vanilla extract. The sauce will smell incredible here—just wait til it bakes into the bread!
Step 4: Pour, Bake, and Cool
Pour the pumpkin caramel sauce evenly over the biscuit pieces right in the Bundt pan. Place the whole pan on your prepared rimmed baking sheet (this catches any bubbling overflow). Bake for 45 to 50 minutes or until the bread puffs up about 2 inches and the top turns a deep, beautiful brown. Let the monkey bread cool in the pan on a wire rack for 15 minutes—this resting time helps it firm up just enough for flipping.
Step 5: Flip and Serve
Carefully run an offset spatula around the edges to loosen the bread. Then, place a large serving plate or dinner plate on top of the Bundt pan. Using oven mitts, hold them together firmly and invert. Give the pan a few gentle taps if the bread doesn’t slide out right away—it usually just needs a little encouragement. If it’s still stubborn, pop it back in the oven for 5 minutes to let the caramel soften again. Once out, serve immediately or at room temperature for the best sticky, pull-apart experience.
Pro Tips for Making Pumpkin Spice Monkey Bread Recipe
- Use Fresh Pumpkin Pie Spice: I learned that freshly mixed or good quality pumpkin pie spice makes a huge difference in flavor over pre-mixed blends.
- Don’t Skip the Resting Time: Letting the bread cool for 15 minutes helps the caramel thicken slightly, so your bread flips out cleanly without falling apart.
- Catch Overflow with a Rimmed Sheet: This little trick keeps your oven clean from the sticky caramel that bubbles over during baking.
- Loosen Before Flipping: Use an offset spatula around the edges and flip with confidence to avoid the bread sticking or breaking.
How to Serve Pumpkin Spice Monkey Bread Recipe
Garnishes
I love a simple dusting of powdered sugar or a delicate drizzle of cream cheese glaze over this monkey bread for an extra special touch. If you want to get fancy, some toasted pecans sprinkled on top add crunch and complement the pumpkin spice beautifully.
Side Dishes
This monkey bread pairs wonderfully with a warm cup of coffee or spiced chai tea. For brunch, I like to serve it alongside scrambled eggs or a fresh fruit salad to balance the sweetness.
Creative Ways to Present
For a festive gathering, I’ve baked the monkey bread in mini Bundt pans to serve individual portions — it’s so cute and perfect for parties! You can also add small fondant leaves or edible gold dust to give it a seasonal, classy look.
Make Ahead and Storage
Storing Leftovers
I usually store leftover monkey bread in an airtight container at room temperature for up to two days. The best part? It still stays soft and sticky, so you get that fresh-baked feel every time.
Freezing
If you want to freeze some, wrap the cooled monkey bread tightly in plastic wrap and then foil. I’ve had good luck freezing it for up to 2 months. Just thaw overnight in the fridge before reheating.
Reheating
To reheat, pop slices into the microwave for about 20-30 seconds or warm the whole loaf in a 325°F oven for 10-15 minutes. Reheating brings back that gooey caramel goodness without drying out the bread.
FAQs
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Can I make this Pumpkin Spice Monkey Bread Recipe from scratch without canned biscuits?
Absolutely! While the recipe uses refrigerated biscuits for convenience and texture, you can make your own dough if you prefer. Just make sure your dough is a bit sturdy to hold up in the caramel sauce. Keep in mind that homemade dough might require adjusting baking times slightly.
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What if my monkey bread sticks to the Bundt pan?
Loosen the edges with an offset spatula gently before flipping. If the bread still sticks, heat it back in the oven for 5 minutes to soften the caramel and try again. Greasing your Bundt pan well before assembling also helps prevent sticking.
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Can I use pumpkin pie filling instead of pumpkin puree?
It’s best to use pure pumpkin puree. Pumpkin pie filling usually contains added spices and sweeteners, which can throw off the balance of flavors and texture in the monkey bread.
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How long does Pumpkin Spice Monkey Bread keep?
When stored properly at room temperature in an airtight container, it stays fresh for about two days. After that, the texture and flavor start to decline, so it’s best enjoyed fresh or within that timeframe.
Final Thoughts
Honestly, this Pumpkin Spice Monkey Bread Recipe is one of those treats I look forward to every fall. It’s sticky, sweet, and simply joyful to dig into — plus, it’s so straightforward to make that I don’t shy away from baking it even on busy mornings. Give it a try and I’m sure you’ll see why my family goes crazy for it. Gather around, pull apart a warm piece, and soak up all those cozy pumpkin spice vibes with me!
Print
Pumpkin Spice Monkey Bread Recipe
- Prep Time: 20 mins
- Cook Time: 50 mins
- Total Time: 1 hr 10 mins
- Yield: 12 – 16 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Pumpkin Spice Monkey Bread is a warm, gooey, and aromatic pull-apart bread perfect for fall gatherings. Made with buttery, pumpkin-spiced biscuits coated in a rich caramel sauce featuring pumpkin puree and pumpkin pie spice, this easy-to-make dessert delivers comforting autumn flavors and a delightful texture with every bite.
Ingredients
Biscuit Coating
- 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: Preheat your oven to 350°F to prepare for baking your monkey bread.
- Prepare the Biscuits: Cut each biscuit into quarters for bite-sized pieces.
- Coat the Biscuits: In a large zip-top bag, combine the granulated sugar with pumpkin pie spice. Add half of the biscuit quarters to the bag, seal it tightly, and shake well until all pieces are evenly coated. Place these coated pieces in an even layer in a 10-cup Bundt pan. Repeat the coating process with the remaining biscuit pieces.
- Make the Caramel Pumpkin Sauce: In a medium saucepan over medium heat, melt the butter with the brown sugar, stirring until the sugar is mostly melted, about 2 to 3 minutes. Whisk in the heavy cream and pumpkin puree and bring to a gentle simmer. Continue cooking, 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.
- Assemble and Bake: Pour the warm caramel pumpkin sauce evenly over the coated biscuit pieces in the Bundt pan. Place the Bundt pan on a rimmed baking sheet to catch any drips and bake in the preheated oven for 45 to 50 minutes, or until the bread has puffed up by about 2 inches and the top is a deep, dark brown.
- Cool Slightly: Remove the Bundt pan from the oven and let the bread cool on a wire rack in the pan for 15 minutes.
- Unmold the Bread: Use an offset spatula to loosen the edges of the bread from the pan. Place a dinner plate or serving platter over the top of the Bundt pan. Wearing oven mitts, hold the pan and plate together and quickly flip them over. Gently lift off the pan; if the bread doesn’t release immediately, tap the pan a few times to help it slide out. If it still sticks, return the pan to the oven for 5 more minutes to re-melt the caramel, then try again.
- Serve: Serve the monkey bread warm or at room temperature for a delicious, shareable treat.
Notes
- Use non-flaky buttermilk biscuits for the best texture; flaky biscuit varieties don’t work well.
- Ensure the caramel sauce is simmering and slightly thickened before pouring over the biscuits for a rich coating.
- If the bread sticks to the Bundt pan when unmolding, reheating briefly can help release it.
- This recipe yields 12 to 16 servings, making it perfect for parties or family gatherings.
- For easy cleanup, place the Bundt pan on a rimmed baking sheet before baking to catch any caramel drips.
Nutrition
- Serving Size: 1 piece (approximate)
- Calories: 320
- Sugar: 25g
- Sodium: 350mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg
