Pumpkin Spice Monkey Bread is a sweet, sticky treat that combines soft, pull-apart dough with warm spices like cinnamon, nutmeg, and pumpkin flavor. This recipe is perfect for fall mornings or holiday brunches when you want something cozy and a little bit special on the table.
I love how easy it is to make and share. The dough pieces get coated in the pumpkin spice mixture and baked together, so everyone can grab a bite and enjoy a little bit of gooey, spicy goodness. It always fills my kitchen with that amazing fall smell that makes you feel right at home.
My favorite way to serve this monkey bread is fresh out of the oven with a simple drizzle of glaze on top. It’s great with a cup of coffee or tea and makes any morning feel a little celebration. Plus, it’s fun to pull apart and perfect for sharing with friends and family!
Key Ingredients & Substitutions
Biscuit Dough: Refrigerated biscuit dough works great for convenience, but you can substitute with homemade dough or even cinnamon roll dough for extra sweetness and fluffiness.
Pumpkin Puree: Use plain pumpkin puree, not pumpkin pie filling, to avoid extra sugars and spices. Canned or fresh pumpkin both work well.
Spices: Pumpkin pie spice blends many fall spices together, but you can mix your own with cinnamon, nutmeg, ginger, and cloves to adjust flavors.
Butter and Sugars: Butter adds richness, and the combo of brown and granulated sugar creates that sticky coating. For a dairy-free version, swap butter for coconut oil.
Glaze: Powdered sugar glaze is simple and sweet. Use dairy-free milk or almond milk to make it vegan-friendly.
How Do You Get the Monkey Bread Soft, Sticky, and Pull-Apart Perfect?
The magic lies in coating the dough well and layering it with buttery sugar syrup in the pan. Here’s how:
- Cut dough into bite-sized pieces for easy pulling apart.
- Toss dough first with pumpkin puree for moisture, then with the spiced sugar mix, so each piece is evenly coated.
- Use melted butter and brown sugar mixture poured over the dough in the pan to create that sticky, caramelized texture.
- Bake long enough for the dough to cook through and the sugars to bubble and thicken.
- Let the bread cool slightly before flipping it out to keep it together but soft.
These steps make sure your monkey bread is soft inside, with a sticky, spiced crust that’s easy to pull apart. Don’t rush the coating process—it’s key to flavor and texture!
Equipment You’ll Need
- Bundt pan or tube pan – I prefer this because it gives a beautiful shape and even cooking for the monkey bread.
- Mixing bowls – for coating the dough and preparing the sugar-spice mixture.
- Small saucepan – used to melt the butter and brown sugar for the caramel-like topping.
- Measuring cups and spoons – to ensure your ingredients are precise.
- Whisk – for mixing the glaze until smooth.
- Cooling rack – helps the monkey bread cool slightly without getting soggy before glazing.
Flavor Variations & Add-Ins
- Chocolate Chips: Sprinkle chocolate chips between layers for extra richness.
- Apple Slices: Add thin slices of apple for a fresh-tasting twist that pairs well with cinnamon.
- Nuts: Chopped pecans or walnuts include a nice crunch and extra flavor.
- Different Spices: Swap pumpkin pie spice for apple pie spice or add a dash of cardamom for a unique aroma.
Pumpkin Spice Monkey Bread Recipe
Ingredients You’ll Need:
For the Monkey Bread:
- 3 cans (16 oz each) refrigerated biscuit dough (or homemade dough)
- 1 cup granulated sugar
- 2 teaspoons ground cinnamon
- 1 teaspoon pumpkin pie spice (or a mix of cinnamon, nutmeg, ginger, and cloves)
- ¼ teaspoon salt
- 1 cup pumpkin puree (not pumpkin pie filling)
- ½ cup unsalted butter (1 stick)
- ½ cup packed brown sugar
- 1 teaspoon vanilla extract
For the Glaze:
- 1 cup powdered sugar
- 2 tablespoons milk (or more as needed)
- ½ teaspoon vanilla extract
How Much Time Will You Need?
This recipe takes about 15-20 minutes for preparation and around 35-40 minutes for baking. Allow an additional 10 minutes for cooling and glazing, so in total plan for about 1 hour from start to finish.
Step-by-Step Instructions:
1. Prepare Your Pan and Sugar Mixture:
Start by preheating your oven to 350°F (175°C). Grease a bundt pan or tube pan very well with butter or nonstick spray to prevent sticking. In a large bowl, mix together the granulated sugar, ground cinnamon, pumpkin pie spice, and salt until combined.
2. Cut and Coat the Dough Pieces:
Cut each biscuit into quarters to create bite-sized pieces. In a separate bowl, toss these pieces with the pumpkin puree until they are evenly coated. Then transfer the pumpkin-coated pieces into the sugar-spice mixture, stirring gently so every piece is thoroughly covered with the flavored sugar.
3. Assemble the Monkey Bread:
Layer the coated biscuit pieces evenly in the prepared bundt pan, spreading them out so they can bake evenly.
4. Make and Add the Butter-Sugar Sauce:
In a small saucepan over medium heat, melt the unsalted butter. Stir in the packed brown sugar and vanilla extract, cooking until the sugar dissolves and the mixture becomes smooth and bubbly. Pour this warm sauce evenly over the biscuit pieces in the bundt pan.
5. Bake the Monkey Bread:
Place the pan in your preheated oven and bake for 35-40 minutes or until the bread is golden brown and baked through. You can check doneness by inserting a toothpick into the center—it should come out clean.
6. Cool and Remove from Pan:
Let the monkey bread cool in the pan for about 10 minutes. Then carefully invert it onto a serving plate so the sticky, spiced layers are on top.
7. Prepare and Drizzle the Glaze:
Whisk together the powdered sugar, milk, and vanilla extract until smooth. Add a little more milk if needed to reach a nice drizzling consistency. Drizzle the glaze generously over the warm monkey bread for a sweet finishing touch.
8. Serve and Enjoy:
Serve your pumpkin spice monkey bread warm. Pull apart the soft, spiced pieces and enjoy the cozy flavors perfect for fall breakfasts or delightful desserts.
Can I Use Frozen Biscuit Dough for This Recipe?
Yes! Just make sure to thaw frozen biscuit dough completely in the refrigerator before cutting and coating it. This helps the dough bake evenly and absorb the pumpkin spice flavors better.
Can I Make Pumpkin Spice Monkey Bread Ahead of Time?
You can prep everything up to the baking step and refrigerate the assembled pan overnight. When ready, bake it fresh for the best texture and flavor. After baking, it’s best enjoyed warm the same day.
How Should I Store Leftovers?
Store any leftover monkey bread in an airtight container at room temperature for up to 2 days or in the refrigerator for 3-4 days. Reheat gently in the microwave or oven before serving to soften.
Can I Substitute the Pumpkin Puree?
You can substitute pumpkin puree with sweet potato puree or butternut squash puree for a slightly different but delicious flavor. Avoid using pumpkin pie filling as it contains added sugars and spices that can affect the recipe.