Pumpkin Monkey Bread is made of pull-apart flaky biscuits coated in a sweet pumpkin mixture, sprinkled with chopped pecans, then baked and topped with a creamy cream cheese glaze. It is perfect with a cup of hot coffee on a cool Fall morning, for sure! Or, enjoy it anytime you crave a cozy, pumpkin-flavored dessert that will also satisfy your sweet tooth! If you love all things pumpkin spice, and especially this pumpkin spice monkey bread, you will also want to try my Pumpkin Sweet Rolls. You can never have too many recipes to add to your Fall baking repertoire!
Ingredients & Substitutions
- Biscuits: Look for 2 tubes of flaky refrigerated biscuit dough, which makes this recipe so easy! Rhodes rolls, like I used in my Orange Monkey Bread, would also work, but they have a rise time. If you are feeling motivated, you can make homemade dough to use. Check out my Blueberry Monkey Bread recipe if you want to make homemade dough for this recipe.
- Pumpkin Pie Spice: I used pumpkin pie spice in two parts of the recipe. I mixed some with granulated sugar to sprinkle over the cut biscuit pieces. Then, I combined the rest with light brown sugar, melted butter, and pumpkin to create a flavorful mixture poured over the biscuit pieces during assembly. For the most flavor, make homemade pumpkin spice (easily made with spices you probably already have on hand)!
- Pumpkin: I used pure pumpkin (not pumpkin pie filling) in this monkey bread. Check the labels carefully; pure pumpkin (also called pumpkin puree) has no added spices to it. This recipe takes care of all of the flavors!
- Pecans: I love the nutty crunch from the pecans in this pull-apart bread. Plus, the flavor complements the sweetness of the pumpkin and the spices. I like to add a few as a topping, too! Chopped walnuts, almonds, or hazelnuts would also be delicious! Or, for nut-free bread, leave out the nuts. The bread will still be delicious!
- Glaze: The cream cheese glaze is a rich, velvety blend of butter, cream cheese, vanilla, confectioners’ sugar, and milk. Drizzle the glaze over the warm monkey bread (about 10 minutes after taking the bread out of the oven).
Can I Use A Different Pan?
Sure! Although monkey bread is usually made in a bundt pan, you can get these made in a different pan. A loaf pan would work well. Or, make the bread in a couple of round cake pans, or a baking dish. Whichever pan you choose, make sure it is greased well or sprayed with nonstick cooking spray, and adjust the baking time as needed to ensure the monkey bread is fully cooked through. Finally, don’t forget about the glaze on top!
Make-Ahead Pumpkin Monkey Bread: Easy Overnight Preparation Tips
This pumpkin monkey bread is easy to assemble the day before you are ready to bake it. Follow the instructions to the point of placing the bread in the oven. Instead, cover the rolls and store them in the refrigerator until the next day. Then, bake the bread when you are ready. You may need to add a few minutes to the baking time if you’re placing them directly in the oven from the refrigerator.
How To Store Pumpkin Monkey Bread
To store pumpkin monkey bread, first, let it cool to room temperature. Next, store it in an airtight container in the refrigerator. It will last up to 3-4 days. When ready to enjoy, I like to warm up a piece or two in the microwave. You can also warm up the bread in the oven. For longer storage, freeze the bread.
Freezing Pumpkin Monkey Bread
To freeze monkey bread for longer storage, freeze it without the glaze. To freeze, let the bread cool. Next, wrap it tightly in aluminum foil. For extra protection, wrap the bread in another layer of aluminum foil or place it in a freezer-safe bag. The bread can be frozen for up to 2-3 months. When ready to serve, let it thaw in the refrigerator overnight. Don’t forget about the glaze if adding it!
Pumpkin Monkey Bread
Ingredients
Monkey Bread
- 2 tubes (8-count each) refrigerated biscuits, flaky
- ½ cup (100 g) granulated sugar
- 3 teaspoons pumpkin pie spice, divided
- 1 cup (200 g) light brown sugar, packed
- ½ cup (1 stick / 113 g) unsalted butter, melted
- ⅓ cup (82 g) pure pumpkin
- ½ cup (54.5 g) chopped pecans, divided
Cream Cheese Glaze
- ¼ cup (½ stick / 57 g) unsalted butter, softened
- 1 ounce cream cheese, softened
- ½ teaspoon vanilla extract
- ¾ cup (94 g) confectioners' sugar
- 2-3 tablespoons whole milk, room temperature
Instructions
- Preheat the oven to 350°F (175°C). Spray a 10-inch bundt pan with nonstick cooking spray. Set aside.
- Cut each biscuit into 6 pieces, making a total of 96 pieces, and place them in a large bowl.
- In a small bowl, combine the granulated sugar and 2 teaspoons of the pumpkin pie spice. Sprinkle this mixture over the biscuit pieces, tossing to coat them evenly. Set aside.
- In another small bowl, combine the light brown sugar, melted butter, pumpkin, and the remaining teaspoon of pumpkin pie spice. Stir until the mixture is smooth and well blended, then set aside.
Assembly
- Place half of the coated biscuit pieces in an even layer in the prepared bundt pan.
- Pour half of the pumpkin mixture over the biscuits and sprinkle with half of the chopped pecans.
- Add the remaining biscuit pieces to the bundt pan, followed by the rest of the nuts and the remaining pumpkin mixture.
- Bake for 40-45 minutes, or until the monkey bread is golden brown and fully cooked through.
- Once done, remove from the oven and allow the bread to cool in the pan for about 10 minutes before inverting onto a serving plate.
Cream Cheese Glaze
- While the monkey bread cools slightly, prepare the glaze. In a medium bowl, mix together the softened butter, cream cheese, vanilla extract, and confectioners’ sugar. Add 2 tablespoons of milk and stir until smooth, adding more milk if necessary to reach a drizzle consistency.
- Drizzle the glaze over the warm monkey bread. Serve.
Video
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What the Test Kitchen had to say about this recipe:
Autumn
This is so good! It's the perfect time of year for pumpkin spice treats, and this is up there as one of my favorites!
Elizabeth
Okay, this is my new favorite pumpkin spice treat! Seriously, I knew I would like it, but I didn't expect to be this excited over it! It might be the perfect pumpkin spice dessert. Yes, I said it!
Annabelle
This is a great and delicious option for a Fall breakfast!
Bella
This pumpkin monkey bread is a delicious fall treat! The spices are perfect, and it’s super easy to make.
Selena
This monkey bread is a must-try for pumpkin lovers! Sweet, spiced, and drizzled with glaze—what’s not to love?
I wonder if you can make this with canned cinnamon rolls instead of canned biscuits…..
Great idea! You definitely can.