Pumpkin Spice Monkey Bread: because who needs self-control when you have a sticky, gooey, cinnamon-pumpkin concoction staring you down? This fall favorite marries the fluffiness of traditional monkey bread with the warm, comforting flavors of pumpkin pie.
Each bite pulls apart like a dream, coated in buttery caramel goodness and a pumpkin spice that practically screams autumn. It’s the lazy chef’s ticket to impressing brunch guests without actually breaking a sweat. Get ready to fill your kitchen with the irresistible scent of pumpkin spice and sugar. Warning: Will cause uncontrollable urges to eat the entire batch.
Pumpkin Spice Monkey Bread
Ingredients
- 2 cans refrigerated biscuit dough 16.3 oz each
- 1/2 cup granulated sugar
- 2 teaspoons pumpkin pie spice
- 1/2 cup unsalted butter melted
- 1/2 cup packed brown sugar
- 1/4 cup pumpkin puree
- 1 teaspoon vanilla extract
Instructions
- Preheat Oven: Set oven to 350°F (175°C). Grease a Bundt pan with butter or cooking spray.
- Prepare Dough: Cut biscuit dough into quarters. Combine sugar and pumpkin pie spice in a bowl. Roll dough pieces in the sugar mixture until coated.
- Layer Dough: Layer the sugar-coated dough pieces evenly in the Bundt pan.
- Make Sauce: In a saucepan, melt butter over medium heat. Add brown sugar, pumpkin puree, and vanilla extract. Stir until smooth.
- Pour Sauce: Pour the sauce evenly over the dough pieces in the Bundt pan.
- Bake: Bake for 35 minutes or until golden brown and cooked through.
- Cool and Serve: Allow to cool in the pan for 10 minutes. Invert onto a serving plate and enjoy warm.
Notes
Nutritional Information (Per Serving)
- Calories: 320
- Total Fat: 15g
- Saturated Fat: 8g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 3g
Additional Notes/Tips
For extra flavor, drizzle with cream cheese icing or serve with a side of warm caramel sauce. You can also add chopped nuts for a crunch.Summary of the Recipe
Pumpkin Spice Monkey Bread combines fluffy dough pieces with a buttery, caramel pumpkin spice coating for a delicious pull-apart treat perfect for autumn.
Servings
This recipe yields 8 servings.
Estimated Cost
The estimated cost of this recipe is around $10–$15, depending on your pantry.
Prep Time
The prep time is approximately 20 minutes.
Cook Time
Cook time takes about 35 minutes.
Total Time
Total time to prepare this recipe is around 55 minutes.
Course
This recipe is typically served as a breakfast or dessert.
Cuisine
American
Equipment Required
- Bundt pan
- Mixing bowls
- Measuring cups and spoons
- Saucepan
- Whisk
- Basting brush
Ingredients and Quantities
- 2 cans refrigerated biscuit dough (16.3 oz each)
- 1/2 cup granulated sugar
- 2 teaspoons pumpkin pie spice
- 1/2 cup unsalted butter, melted
- 1/2 cup packed brown sugar
- 1/4 cup pumpkin puree
- 1 teaspoon vanilla extract
Instructions
- Preheat Oven: Set oven to 350°F (175°C). Grease a Bundt pan with butter or cooking spray.
- Prepare Dough: Cut biscuit dough into quarters. Combine sugar and pumpkin pie spice in a bowl. Roll dough pieces in the sugar mixture until coated.
- Layer Dough: Layer the sugar-coated dough pieces evenly in the Bundt pan.
- Make Sauce: In a saucepan, melt butter over medium heat. Add brown sugar, pumpkin puree, and vanilla extract. Stir until smooth.
- Pour Sauce: Pour the sauce evenly over the dough pieces in the Bundt pan.
- Bake: Bake for 35 minutes or until golden brown and cooked through.
- Cool and Serve: Allow to cool in the pan for 10 minutes. Invert onto a serving plate and enjoy warm.
Nutritional Information (Per Serving)
- Calories: 320
- Total Fat: 15g
- Saturated Fat: 8g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 3g
Additional Notes/Tips
For extra flavor, drizzle with cream cheese icing or serve with a side of warm caramel sauce. You can also add chopped nuts for a crunch.
