If you love the cozy flavors of fall and the fun, shareable nature of a sweet pull-apart treat, you are going to be absolutely enchanted by this Pumpkin Pie Monkey Bread Recipe. It combines soft, pillowy biscuit dough generously coated in pumpkin pie spice, cinnamon, and sugar, then drenched in a buttery brown sugar glaze that creates sticky, caramelized goodness in every bite. This is the ultimate showstopper dessert or festive breakfast that brings together all the warm aromas and tastes of pumpkin pie in a delightfully playful form. Whether you’re gathering with friends or want to wow your family with something different, this recipe is pure fall magic in a pan.
Ingredients You’ll Need
This recipe calls for a handful of simple, pantry-friendly ingredients that work beautifully together to bring balance, spice, and richness to your Pumpkin Pie Monkey Bread Recipe. Each one is essential, from the pumpkin purée that provides natural moisture and earthiness to the biscuit dough that ensures soft, fluffy layers that pull apart with ease. Pay close attention to the pumpkin pie spice and sugars—they create that warm, irresistible flavor that makes every bite taste like autumn.
- Granulated sugar (1 cup plus ¼ cup): Divided for coating and layering, it adds sweetness and helps the cinnamon and spice stick to the dough.
- Pumpkin pie spice (1 teaspoon plus 2 teaspoons): This spice blend brings together cinnamon, nutmeg, and cloves for that iconic pumpkin pie flavor.
- Refrigerated biscuit dough (36 ounces): Cut into quarters, it forms the soft, bite-sized dough balls that are the base of this monkey bread.
- Pumpkin purée (1 cup): Adds natural pumpkin flavor and moisture without the extra sugar of canned pumpkin pie filling.
- Brown sugar (1 cup): Creates the sticky, caramel-like coating that makes monkey bread so irresistible.
- Unsalted butter (1 cup, melted): This is key for richness and helps the sugar melt into a luscious glaze as it bakes.
How to Make Pumpkin Pie Monkey Bread Recipe
Step 1: Prepare Your Pan and Oven
First, preheat your oven to 350°F. To make sure your monkey bread releases perfectly, generously spray a 12-cup Bundt or tube pan with non-stick cooking spray. This extra step is crucial because the sticky sugar and butter glaze can be quite tenacious.
Step 2: Mix the Sugars and Pumpkin Pie Spice
In a medium bowl, combine 1 cup of granulated sugar with 1 teaspoon of pumpkin pie spice. This mixture will be used to coat each piece of biscuit dough before layering it in the pan, giving every bite a beautiful cinnamon-spiced crust.
Step 3: Coat the Dough Balls
Cut the biscuit dough into quarters, then dip each piece into the sugar and pumpkin pie spice mixture until well-coated. This process is what infuses the dough with that signature fall flavor, so be generous in coating each piece evenly.
Step 4: Layer the Dough in the Pan
Arrange the coated dough pieces evenly in the prepared Bundt pan, layering as you go to build a tall, fluffy mound of monkey bread that will become irresistibly gooey when baked.
Step 5: Prepare the Pumpkin Brown Sugar Glaze
In a separate bowl, whisk together the brown sugar, melted butter, pumpkin purée, ¼ cup granulated sugar, and 2 teaspoons of pumpkin pie spice until smooth. This luscious glaze is the secret to turning simple dough balls into a sticky, flavorful masterpiece.
Step 6: Pour the Glaze and Bake
Pour the pumpkin brown sugar glaze evenly over the layered dough balls in the pan. Place the pan in the preheated oven and bake for about 30 minutes or until the top is golden brown and the glaze is bubbling. Once out of the oven, let it cool slightly to make unmolding easier.
Step 7: Serve and Enjoy
Invert the pan onto a large plate or platter while still warm so the gooey topping drips over the fluffy dough. Pull apart pieces and prepare for smiles all around!
How to Serve Pumpkin Pie Monkey Bread Recipe
Garnishes
Sprinkle your Pumpkin Pie Monkey Bread Recipe with a dusting of powdered sugar or drizzle with a simple vanilla glaze for an extra touch of sweetness and visual appeal. Toasted pecans or walnuts add a delightful crunch that pairs perfectly with the soft dough.
Side Dishes
This monkey bread shines best on its own but pairs beautifully with fresh fruit, such as sliced apples or a tangy cranberry sauce, to balance the sweetness. For a brunch, serve alongside scrambled eggs or a creamy pumpkin spiced latte for ultimate seasonal indulgence.
Creative Ways to Present
Try baking individual monkey bread servings in mini Bundt pans or muffin tins for easy portion control and adorable presentation. You can also serve right out of the pan for a rustic, family-style experience that encourages sharing and conversation.
Make Ahead and Storage
Storing Leftovers
Wrap your leftover Pumpkin Pie Monkey Bread Recipe tightly in plastic wrap or place in an airtight container at room temperature for up to two days. The bread will stay moist and delicious, but best enjoyed fresh.
Freezing
If you want to save it longer, freeze the monkey bread in a tightly wrapped package or freezer-safe container for up to one month. When ready to enjoy, thaw overnight in the fridge before reheating.
Reheating
Warm leftover monkey bread in a preheated oven at 300°F for about 10 minutes or until heated through to bring back that irresistible gooey texture and deep pumpkin spice aroma. Avoid microwaving as it can make the bread rubbery.
FAQs
Can I use canned pumpkin pie filling instead of pumpkin purée?
It’s best to use pure pumpkin purée, not pumpkin pie filling, because the filling contains added sugars and spices that can throw off the balance of flavors and sweetness in this recipe.
What type of biscuit dough is best for this recipe?
Refrigerated buttermilk biscuit dough from the store works wonderfully due to its softness and structure. Avoid dough that is too dense or flavored, as it might compete with the pumpkin pie spices.
Is there a way to make this recipe dairy-free?
Yes! Substitute the unsalted butter with a plant-based butter or coconut oil that’s suitable for baking. Make sure to check the biscuit dough ingredients as well for dairy content.
Can I add nuts or raisins to this monkey bread?
Absolutely! Chopped pecans, walnuts, or raisins make great additions for added texture and flavor. Simply sprinkle them between layers of dough before pouring the glaze.
How do I prevent the monkey bread from sticking to the pan?
Generously spraying the Bundt pan with non-stick cooking spray is key. You can also lightly grease the pan with butter before spraying for extra insurance against sticking.
Final Thoughts
This Pumpkin Pie Monkey Bread Recipe is pure happiness in a pan, perfect for bringing warmth, flavor, and a little festive fun to your table. Easy to make and even easier to love, it’s a fantastic way to enjoy pumpkin season with friends and family. So grab your ingredients, get baking, and prepare to fall in love bite by gooey bite!
Print
Pumpkin Pie Monkey Bread Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Pumpkin Pie Monkey Bread is a fun and festive treat perfect for autumn gatherings. Layers of fluffy biscuit dough are coated in a mixture of sugars and pumpkin pie spice, baked to golden perfection, and drenched in a rich maple-butter glaze featuring real pumpkin purée. The pull-apart bread is moist, fragrant, and full of classic pumpkin pie flavors, making it an irresistible holiday breakfast or dessert.
Ingredients
Dough Coating
- 1 cup granulated sugar (200 grams)
- 1 teaspoon pumpkin pie spice (3 grams)
Dough
- 36 ounces refrigerated biscuit dough (1,021 grams, cut into quarters; typically 3 12-ounce cans)
Glaze
- ¼ cup granulated sugar (50 grams)
- 2 teaspoons pumpkin pie spice (6 grams)
- 1 cup pumpkin purée (227 grams; NOT pumpkin pie filling)
- 1 cup brown sugar (213 grams)
- 1 cup unsalted butter (226 grams, melted; 2 sticks)
Instructions
- Preheat and prepare pan: Preheat your oven to 350°F (175°C). Spray a 12-cup Bundt or tube pan generously with non-stick cooking spray to ensure easy removal of the monkey bread after baking.
- Coat the biscuit dough pieces: In a large bowl or zip-top plastic bag, combine 1 cup granulated sugar with 1 teaspoon pumpkin pie spice. Toss the biscuit dough quarters in this mixture until each piece is well coated with the spiced sugar.
- Layer the dough into the pan: Place the coated biscuit pieces evenly into the prepared Bundt pan, spreading them out as much as possible to fill the cups and create layers.
- Prepare the pumpkin glaze: In a medium bowl, whisk together ¼ cup granulated sugar, 2 teaspoons pumpkin pie spice, pumpkin purée, brown sugar, and melted butter until smooth and well combined.
- Pour the glaze over the dough: Drizzle the pumpkin glaze evenly over the layered biscuit pieces in the Bundt pan, ensuring the glaze seeps between the dough pieces for maximum flavor and moisture.
- Bake the monkey bread: Place the pan in the preheated oven and bake for 30 minutes, or until the monkey bread is golden brown, cooked through, and a toothpick inserted in the center comes out clean.
- Cool and serve: Remove the pan from the oven and let the monkey bread cool for about 10 minutes. Carefully invert the Bundt pan onto a serving plate. Serve warm, pulling apart pieces to enjoy the gooey, spiced pumpkin goodness.
Notes
- Use pumpkin purée, not pumpkin pie filling, for the best texture and flavor.
- Refrigerated biscuit dough can be swapped for homemade dough for a fresher taste.
- Ensure the Bundt pan is well greased to prevent sticking.
- This monkey bread is best served warm but can be reheated gently in the oven or microwave.
- For a less sweet option, reduce the amount of brown sugar in the glaze.
