Introduction

Delight in the cozy flavors of autumn with this pumpkin spice monkey bread recipe. Soft, gooey, and packed with warm spices, this pull-apart bread is perfect for fall gatherings or a sweet breakfast treat.

The image shows a ring-shaped pull-apart bread made of small, brown, soft rolls baked together with a shiny glaze, covered in light beige icing dripping down the sides. The bread sits on a white plate with a thin gold rim placed on a wooden board over a white marbled surface. In the background, blurred items include a small pumpkin, a white cup with a brown liquid, and a blue cloth. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cans (16 oz/454 g) refrigerated biscuit dough or homemade dough
½ cup unsalted butter, melted
½ cup pumpkin puree
½ cup granulated sugar
½ cup packed brown sugar
1 tbsp pumpkin pie spice
¾ cup powdered sugar
½ tbsp milk or heavy cream
1 tsp vanilla extract

Instructions

Step 1: Preheat your oven to 350°F. Thoroughly butter a bundt pan to prevent sticking. Using a sharp knife, cut each biscuit into quarters for uniform bite-sized pieces.
Step 2: In a shallow bowl, mix granulated sugar, brown sugar, and pumpkin pie spice. In another bowl, whisk melted butter, pumpkin puree, and vanilla extract until smooth.
Step 3: Dip each dough piece into the butter-pumpkin mixture, letting excess drip off, then roll it in the spiced sugar blend until fully coated.
Step 4: Layer the coated dough pieces evenly in the prepared bundt pan. Pour any leftover butter mixture over the top.
Step 5: Bake for 35-40 minutes until golden brown and cooked through. Let it cool in the pan for 5 minutes before carefully inverting onto a serving plate.
Step 6: To make the glaze, whisk together powdered sugar, vanilla extract, and milk until smooth. Drizzle evenly over the warm monkey bread before serving.

Tips & Variations

Make ahead by assembling the bread the night before, refrigerate covered, and bake after letting it sit at room temperature for 30 minutes.
Adjust pumpkin pie spice to your taste for a milder or stronger autumn flavor.
For extra crispiness, allow the baked bread to sit in the pan for 5 minutes before inverting to set caramelized edges.
Use gluten-free biscuit dough and plant-based butter and milk to make a vegan and gluten-free version.

Storage

Store leftover monkey bread in an airtight container at room temperature for up to 2 days or in the refrigerator for 3 days to maintain freshness. Reheat in a 300°F oven for 10 minutes or microwave portions for 10-15 seconds to restore softness. For longer storage, wrap tightly and freeze up to 1 month; thaw overnight before reheating.

How to Serve

A round bundt cake made of many small, golden-brown dough pieces stuck together, each piece showing a soft, slightly shiny texture. The cake is covered with a light brown glaze that drips slowly down and pools slightly between the dough chunks, making the top and sides glisten. The cake sits on a white plate with a blue rim, placed on a wooden board that contrasts with the white marbled texture surface below. In the background, there is a blurry orange pumpkin and a cup of coffee. The scene is cozy and warm, photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use homemade dough instead of refrigerated biscuit dough?

Yes, homemade dough works beautifully and adds a personal touch, just ensure it’s rolled and cut into bite-sized pieces for even baking.

What if I don’t have pumpkin pie spice?

You can make your own blend with cinnamon, nutmeg, ginger, and cloves to achieve the signature warm autumn flavor in this recipe.

Gooey Pumpkin Spice Monkey Bread Recipe

Print Recipe

★★★★★

4.7 from 131 reviews

This Cozy Autumn Magic Pumpkin Spice Monkey Bread recipe is a delightful, gooey treat that perfectly captures the essence of fall. Featuring soft biscuit dough coated in a buttery pumpkin and spiced sugar mixture, then baked to a golden brown and topped with a silky glaze, this pull-apart bread is perfect for sharing at brunches, holiday gatherings, or cozy mornings at home.

Author: Maya
Prep Time: 15 minutes
Cook Time: 35-40 minutes
Total Time: 50 minutes
Yield: 9 servings 1x
Category: Breakfast, Snacks, Desserts
Method: Baking
Cuisine: American

Ingredients

Scale

Dough Base

2 cans (16 oz/454 g each) refrigerated biscuit dough
½ cup pumpkin puree

Coating and Flavor Enhancement

½ cup granulated sugar
½ cup brown sugar, packed
1 tbsp pumpkin pie spice
½ cup unsalted butter, melted
1 tsp vanilla extract

Finishing Glaze

¾ cup powdered sugar
½ tbsp milk or heavy cream
½ tsp vanilla extract

Instructions

Pan Preparation: Preheat your oven to 350°F. Thoroughly butter or spray a bundt pan to prevent sticking. Using a sharp knife, cut each biscuit dough into four equal pieces to create uniform bite-sized dough pieces.
Sugar and Spice Mixture: In one bowl, combine granulated sugar, brown sugar, and pumpkin pie spice, mixing well. In a separate bowl, whisk together melted butter, pumpkin puree, and vanilla extract until smooth and well blended.
Coating Process: Dip each dough piece into the butter-pumpkin mixture, allowing excess to drip off. Then roll each piece in the spiced sugar mixture until fully coated for that rich, caramelized flavor.
Assembly and Layering: Arrange the coated dough pieces in the prepared bundt pan in layers, spreading them evenly. Drizzle any remaining butter mixture over the layers to ensure moisture and flavor throughout.
Baking and Transformation: Place the bundt pan in the preheated oven and bake for 35-40 minutes, or until the monkey bread develops a deep golden-brown crust and is cooked through.
Cooling and Glazing: Remove from oven and let the monkey bread cool in the pan for 5 minutes. Carefully invert it onto a serving plate. In a small bowl, whisk together powdered sugar, vanilla extract, and milk until smooth and pourable.
Final Touch: Drizzle the glaze evenly over the warm monkey bread to finish, adding a sweet and silky accent to your autumn treat.

Notes

Generously butter the bundt pan to prevent sticking and ensure easy removal of the bread.
Cut dough into uniform pieces for consistent baking and texture.
Shake off excess butter mixture before coating in sugar to avoid sogginess.
Allow monkey bread to cool slightly before glazing to prevent glaze absorption and maintain texture.
Make ahead by preparing dough pieces and coatings in advance; refrigerate separately and bake before serving.
For a gluten-free option, substitute biscuit dough with gluten-free biscuits; for a vegan version, use plant-based butter and dairy-free milk.
Store leftovers in an airtight container at room temperature for 2 days or refrigerate up to 3 days; reheat in oven to restore softness.
Freeze tightly wrapped for up to 1 month; thaw overnight in refrigerator before reheating.

Keywords: pumpkin spice monkey bread, autumn bread recipe, pumpkin dessert, pull apart bread, holiday brunch recipe, fall treats, spiced monkey bread