Prepare yourself for a truly decadent treat that perfectly captures the essence of the fall season. This isn’t just a simple bread; it’s a delightful, pull-apart sensation, with each golden, tender piece coated in a luscious, spiced glaze that promises pure bliss with every bite. I love how this recipe combines the nostalgic warmth of pumpkin pie spices with the playful, sticky goodness of classic monkey bread.
Why You’ll Love This Recipe
I absolutely adore how simple yet impressive this Pumpkin Spice Monkey Bread is. It delivers that irresistible mix of soft, gooey texture and rich, autumnal flavor that makes every bite feel like a cozy hug. I find it’s perfect for brunch, dessert, or an afternoon treat when I’m craving something comforting and festive. The aroma alone—filled with cinnamon, nutmeg, and caramelized pumpkin butter—makes the entire baking process worth it. Plus, it’s so easy to prepare that it quickly becomes a fall staple in my kitchen.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
For the dough:
3 (16.3-oz.) cans refrigerated buttermilk biscuits
For the pumpkin spice coating:
¾ cup granulated sugar
1 tablespoon pumpkin pie spice
For the brown sugar pumpkin butter sauce:
1 stick salted butter
1 cup packed light brown sugar
½ cup heavy cream
½ cup pure pumpkin puree
For the vanilla glaze:
1½ cups powdered sugar
2–3 tablespoons milk or heavy cream
½ teaspoon vanilla extract
Optional: pinch of pumpkin pie spice or ground cinnamon
Directions
I start by preheating my oven to 350°F (175°C) and generously greasing a 10–12 cup Bundt pan, ensuring every crevice is coated.
I open the biscuit cans, cut each biscuit into four equal pieces, and place them in a large zip-top bag or mixing bowl.
I combine the granulated sugar and pumpkin pie spice in the same bag or bowl, shaking or tossing gently until all the biscuit pieces are evenly coated.
In a saucepan, I melt the butter over medium-low heat, then stir in brown sugar, heavy cream, and pumpkin puree. I whisk until the mixture becomes smooth and glossy.
I pour one-third of the sauce into the bottom of the greased Bundt pan, layer half of the coated biscuit pieces, drizzle another third of the sauce, then add the remaining biscuits. I finish with the last portion of sauce on top.
I bake for about 35–45 minutes until the monkey bread is puffed and golden brown. A skewer inserted into a biscuit piece should come out clean.
I let it cool for 10–15 minutes in the pan before inverting it onto a serving plate.
While it cools, I prepare the glaze by whisking powdered sugar, vanilla, and milk (or cream) until smooth. I adjust the consistency as needed.
Finally, I drizzle the glaze generously over the warm monkey bread and serve immediately.
I enjoy adding a handful of chopped pecans or walnuts between the layers for extra crunch. For a dessert twist, I sometimes serve it warm with a scoop of vanilla ice cream or a drizzle of cream cheese glaze instead of vanilla. For a spicier version, a pinch of cardamom or extra ginger deepens the flavor beautifully. If I’m short on time, using pre-mixed pumpkin spice glaze instead of the vanilla one works wonderfully too.
Storage/Reheating
I store leftover monkey bread in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. When reheating, I like to place individual portions in the microwave for about 15–20 seconds or warm the whole loaf in a 300°F oven for 10 minutes. This helps restore that fresh-from-the-oven texture.
FAQs
How do I keep the monkey bread from sticking to the Bundt pan?
I always grease the pan generously, making sure to get every nook and cranny. A baking spray with flour works best for easy release.
Can I make this recipe ahead of time?
Yes, I often prepare it the night before, cover it tightly, and refrigerate. I bake it fresh the next morning for best results.
What if I don’t have pumpkin pie spice?
I mix 1½ teaspoons cinnamon, ¼ teaspoon nutmeg, ¼ teaspoon ginger, and a pinch of cloves to make my own pumpkin spice blend.
Can I use homemade biscuit dough instead of canned?
Absolutely! I’ve used homemade buttermilk biscuit dough with great results. The texture is slightly different but just as delicious.
How can I make this dairy-free?
I substitute the butter with vegan butter and use coconut cream or almond milk instead of heavy cream. The result is still rich and flavorful.
Conclusion
This Pumpkin Spice Monkey Bread is truly the ultimate fall comfort treat. I love how easy it is to make and how it fills my kitchen with warm, cozy aromas. Every piece pulls apart perfectly, coated in sticky caramel-pumpkin sauce and finished with that creamy vanilla drizzle. It’s perfect for family gatherings, weekend brunches, or any moment that calls for a sweet, spiced indulgence. Once I started making it, it quickly became a seasonal tradition that everyone looks forward to each year.
Pumpkin Spice Monkey Bread is a warm, pull-apart treat made with biscuit dough coated in pumpkin pie spice, layered with a luscious brown sugar-pumpkin butter sauce, and topped with a vanilla glaze. It’s the perfect cozy dessert or brunch centerpiece for fall.
Optional: pinch of pumpkin pie spice or cinnamon (for glaze)
Instructions
Preheat oven to 350°F (175°C). Grease a 10–12 cup Bundt pan thoroughly.
Cut biscuits into quarters. Toss with granulated sugar and pumpkin pie spice in a zip-top bag or bowl until evenly coated.
In a saucepan, melt butter, then whisk in brown sugar, heavy cream, and pumpkin puree until smooth and glossy.
Pour ⅓ of the sauce into the Bundt pan. Layer in half the biscuit pieces. Add another ⅓ of the sauce. Add remaining biscuits and top with the last of the sauce.
Bake 35–45 minutes until puffed and golden. A skewer should come out clean from the center.
Cool in the pan for 10–15 minutes before inverting onto a serving plate.
Whisk together powdered sugar, vanilla, and milk/cream until smooth. Drizzle over warm monkey bread and serve.
Notes
Add chopped pecans or walnuts for extra texture.
Serve with ice cream or cream cheese glaze for a dessert twist.
Store leftovers at room temperature for 2 days or refrigerate for up to 5 days.
Reheat individual servings in microwave or warm loaf in oven.
