Gooey Pumpkin Spice Monkey Bread Recipe
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.
- 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
