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Pumpkin Monkey Bread

Pumpkin Monkey Bread

The ultimate comfort food, Pumpkin Monkey Bread is a warm, gooey, and sweet treat that captures the essence of fall. With its delightful blend of pumpkin and spices, it's perfect for gatherings or as a cozy dessert. You won't want to miss out on making this delicious recipe tonight!
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 6 servings
Course: Desserts
Cuisine: American
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cans refrigerated flaky biscuit dough
  • ½ cup pumpkin puree
  • ¼ cup brown sugar
  • ¼ cup granulated sugar
  • 1 tablespoon pumpkin pie spice
  • ¾ cup chopped pecans
  • ½ cup unsalted butter
  • ½ cup brown sugar
  • 1 teaspoon pumpkin pie spice
  • ½ teaspoon kosher salt

Equipment

  • Oven
  • Mixing Bowl
  • Baking Sheet
  • Chef's Knife
  • Frying Pan
  • Wooden Spoon

Method
 

  1. Preheat your oven to 350 degrees F. and prepare a bundt pan by spraying it with non-stick spray and lightly dusting it with flour. This step is essential, as it ensures the sticky bread releases easily from the pan.
  2. Next, open the cans of biscuit dough and remove the biscuits. Cut each biscuit in half; this will help create the pull-apart effect later. Make sure to cut them evenly for consistent cooking.
  3. Gently flatten each biscuit half with your hands or a rolling pin. Spoon about ½ teaspoon of pumpkin puree into the center of each half. Wrap the biscuit around the filling, ensuring it’s fully enclosed.
  4. In a large zip-top bag, combine the brown sugar, granulated sugar, and pumpkin pie spice. Close the bag tightly and shake gently to mix all the ingredients thoroughly.
  5. Add the stuffed biscuit balls into the bag, a few at a time, and shake to coat them evenly with the sugar mixture. You can do this in batches if it’s easier.
  6. Once coated, place the chopped pecans in the bottom of the prepared bundt pan. Pour half of the sugar mixture over the nuts, allowing the flavors to meld.
  7. Add half of the dough balls into the bundt pan, then drizzle the remaining sugar mixture on top. Finish by layering the rest of the dough balls in the pan.
  8. Carefully place the bundt pan in the preheated oven and bake for 45 to 55 minutes. You’ll know it’s done when the bread feels semi-firm to the touch and the tops of the dough balls are a lovely golden brown color.
  9. Remove the pan from the oven and let it cool for 5 to 10 minutes. When ready, turn the bundt pan upside down onto a large serving plate. If any pecans stick to the pan, simply scoop them out and sprinkle them over the top of the Pumpkin Monkey Bread.
  10. Finally, pull apart the pieces of bread and enjoy this sweet treat while it’s still warm!
  11. In a medium-sized saucepan, melt the unsalted butter over medium-high heat. Add the remaining brown sugar and stir until the sugar dissolves, about five minutes. Remove from heat and stir in the pumpkin pie spice and kosher salt for a delicious topping.

Notes

Store any leftovers in an airtight container at room temperature. It will stay fresh for about three days. For best results, gently warm the bread in the microwave for 10 to 15 seconds before enjoying it again.