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
Scale
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
