Warm and Cozy Pumpkin Spice Monkey Bread for Fall Recipe

Introduction

This warm and cozy Pumpkin Spice Monkey Bread is the perfect treat for fall. Soft, sticky, and bursting with pumpkin pie flavors, it’s great for sharing at breakfast or brunch. With a luscious cream cheese glaze, it’s sure to become a seasonal favorite.

Ingredients

• 3 (16.3-oz.) cans refrigerated buttermilk biscuits
• 3/4 cup granulated sugar
• 1 Tbsp. pumpkin pie spice
• 1 stick (1/2 cup) salted butter
• 1 cup packed light brown sugar
• 1/2 cup heavy cream
• 1/2 cup pure pumpkin puree
• 1 tsp pure vanilla extract
• 1/4 tsp salt
• 4 oz cream cheese, softened (for optional glaze)
• 1 1/2 cups powdered sugar (for optional glaze)
• 2 tbsp milk or heavy cream (for optional glaze)

Instructions

1. Step 1: Preheat oven to 350°F (175°C) and generously grease a 10-12 cup Bundt pan. Cut each biscuit from the 3 cans into 4 roughly equal pieces, yielding about 96 pieces total.
2. Step 2: In a large zip-top bag, combine granulated sugar and pumpkin pie spice. Add biscuit pieces in batches, seal, and shake vigorously until each piece is coated. Layer the coated pieces evenly in the prepared Bundt pan.
3. Step 3: In a medium saucepan, melt butter over medium heat. Add brown sugar, heavy cream, pumpkin puree, vanilla extract, and salt. Whisk until smooth, bring to a gentle boil, then reduce heat and simmer 2-3 minutes, stirring occasionally until slightly thickened.
4. Step 4: Carefully pour the warm pumpkin sauce evenly over the layered biscuits. Place the Bundt pan on a baking sheet to catch any drips, then bake for 30-35 minutes until golden and cooked through.
5. Step 5: Remove from oven and cool in the Bundt pan on a wire rack for 10-15 minutes to allow the sauce to set. Invert onto a serving platter by placing the platter upside down over the pan and flipping together. Lift the pan away gently.
6. Step 6: Prepare the glaze by whisking cream cheese, powdered sugar, milk or cream, and vanilla extract in a bowl until smooth and creamy. Adjust thickness with more milk or sugar as needed.
7. Step 7: Once the monkey bread has cooled 20-30 minutes (still warm), drizzle the cream cheese glaze generously over the top. Serve warm and enjoy pulling apart the sticky pieces.

Tips & Variations

• For extra flavor, add chopped pecans or walnuts between biscuit layers before pouring the sauce.
• Use canned pumpkin pie spice or make your own blend with cinnamon, nutmeg, ginger, and cloves.
• If you prefer less sweetness, reduce the brown sugar in the sauce by 1/4 cup.
• For a dairy-free version, substitute butter and cream with plant-based alternatives.
• Make the glaze optional or replace it with a simple dusting of powdered sugar for a lighter finish.

Storage

Store leftovers in an airtight container at room temperature for up to 1 day, or refrigerate for 3-4 days. Reheat individual portions in the microwave for 15-30 seconds, or warm the entire monkey bread wrapped loosely in foil in a 300°F (150°C) oven for 10-15 minutes.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this monkey bread ahead of time?

You can prepare the biscuit pieces coated in sugar and pumpkin spice ahead and keep them refrigerated, but it’s best to bake and glaze the monkey bread fresh for optimal texture and flavor.

What kind of biscuits work best for this recipe?

Refrigerated buttermilk biscuits work best because they’re soft, buttery, and puff up nicely during baking, creating the perfect pull-apart texture.

Warm and Cozy Pumpkin Spice Monkey Bread for Fall Recipe

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★★★★★

4.7 from 476 reviews

• Author: Jack
• Total Time: 55 minutes
• Yield: 10–12 servings 1x

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Description

This Warm & Cozy Pumpkin Spice Monkey Bread is the ultimate fall treat, featuring soft buttermilk biscuit pieces coated in pumpkin pie spice sugar and drenched in a rich, caramelized pumpkin sauce. Baked to golden perfection and topped with a creamy, tangy cream cheese glaze, this pull-apart bread is perfect for sharing on chilly autumn mornings or festive gatherings.

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Ingredients

Scale 1x2x3x

Monkey Bread

• 3 (16.3-oz.) cans refrigerated buttermilk biscuits
• 3/4 cup granulated sugar
• 1 Tbsp. pumpkin pie spice
• 1 stick (1/2 cup) salted butter
• 1 cup packed light brown sugar
• 1/2 cup heavy cream
• 1/2 cup pure pumpkin puree
• 1 tsp pure vanilla extract
• 1/4 tsp salt

Glaze (optional)

• 4 oz cream cheese, softened
• 1 1/2 cups powdered sugar
• 2 tbsp milk or heavy cream
• 1/2 tsp pure vanilla extract

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Instructions

1. Prepare the oven and pan: Preheat your oven to 350°F (175°C) and generously grease a 10-12 cup Bundt pan to prevent sticking.
2. Cut and coat biscuit pieces: Cut each biscuit into 4 roughly equal pieces, creating about 96 pieces total. In a large zip-top bag, combine granulated sugar and pumpkin pie spice, then add biscuit pieces in batches. Seal and shake vigorously until the pieces are thoroughly coated. Layer these coated pieces evenly in the prepared Bundt pan.
3. Make the pumpkin caramel sauce: In a medium saucepan over medium heat, melt the salted butter. Add the light brown sugar, heavy cream, pumpkin puree, vanilla extract, and salt. Whisk until smooth and bring to a gentle boil. Reduce heat and simmer for 2-3 minutes, stirring occasionally, until the sauce slightly thickens.
4. Assemble and bake: Carefully pour the warm caramel pumpkin sauce evenly over the layered biscuit pieces in the Bundt pan. Place the pan on a baking sheet to catch drips. Bake for 30-35 minutes or until golden brown, puffed, and cooked through in the center.
5. Cool and flip: Remove from oven and cool in the pan on a wire rack for 10-15 minutes to let the sauce set slightly. Place a large serving platter upside down over the pan and carefully invert to release the monkey bread. Lift the pan away gently.
6. Prepare the cream cheese glaze: While the bread cools, whisk softened cream cheese, powdered sugar, milk or heavy cream, and vanilla extract in a bowl until smooth and creamy. Adjust consistency as needed with more milk or powdered sugar.
7. Glaze and serve: Once the monkey bread is warm but not too hot (about 20-30 minutes cooling time), drizzle the cream cheese glaze generously over the top. Serve warm for a sticky, sweet, and delicious fall treat. Store leftovers in an airtight container at room temperature for up to 1 day or refrigerate for 3-4 days. Reheat accordingly before serving.

Notes

• Make sure to thoroughly grease the Bundt pan to ensure easy removal of the monkey bread after baking.
• Shaking the biscuit pieces in the sugar-spice mixture ensures maximum flavor coating on every bite.
• Pouring the caramel sauce warm helps it seep into the biscuits for a gooey texture.
• If you prefer a less sweet bread, you can reduce the brown sugar slightly.
• The glaze is optional but adds a deliciously creamy and tangy contrast to the sweet pumpkin spice flavors.
• Store leftovers properly to maintain freshness and reheat gently to avoid drying out the bread.

• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: pumpkin spice monkey bread, fall dessert, pumpkin recipes, pull-apart bread, baking, pumpkin spice, cream cheese glaze, holiday brunch