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

Scale

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)

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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.