Pumpkin Spice Monkey Bread

by Sabrina Snyder

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16 Servings
Prep Time 10 minutes
Cook Time 35 minutes
Cool 10 minutes
Total Time 55 minutes
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Pumpkin Spice Monkey Bread is the ultimate autumn treat. Comes together in just an hour and can even be made ahead of time for less stress!

Classic Monkey Bread is a sweet treat often served for Christmas Breakfast. This Pumpkin Spice version is an excellent twist on it that you can serve for Halloween, Thanksgiving, or all through the fall!

Sabrina’s Pumpkin Spice Monkey Bread Recipe

It’s that time of year again. Time for sweaters, leaf-peeping, and adding pumpkin spice to everything! Nothing says fall like the flavors of a Pumpkin Spice Blend, which is why I love adding a pumpkin punch to as many recipes as they can think of. Pumpkin Monkey Bread is a favorite so far!

Recipe Card

Dinner, then Dessert

Pumpkin Spice Monkey Bread Recipe

Pumpkin Spice Monkey Bread is the ultimate autumn treat. Comes together in just an hour and can even be made ahead of time for less stress!
Yield 16 Servings
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 55 minutes
Course Breakfast
Cuisine American
Author Sabrina Snyder
Pumpkin Bread on serving plate 4x3
PrintRate

Ingredients
 

  • 1 cup sugar
  • 2 teaspoons cinnamon
  • 36 ounces refrigerated buttermilk biscuit dough (3 packages), each cut into quarters
  • 1/2 cup unsalted butter
  • 1 cup brown sugar , packed
  • 1/3 cup canned pumpkin puree
  • 4 ounces cream cheese
  • 1 teaspoon pumpkin pie spice

Instructions

  • Preheat oven to 350 degrees and spray a Bundt pan with baking spray.
  • Add the sugar, cinnamon, and biscuit quarters to a large bowl and toss well.
  • Add pieces to a Bundt pan (do not press down).
  • Add the butter, brown sugar, pumpkin puree, cream cheese, and pumpkin pie spice to a medium saucepan on medium heat and bring to a boil for 1 minute before pouring onto the bundt pan.
  • Bake for 35-40 minutes, remove from oven, let cool for 10-15 minutes then place a plate over the bottom of the Bundt pan and flip over to remove.

Nutrition

Calories: 412kcal | Carbohydrates: 58g | Protein: 5g | Fat: 19g | Saturated Fat: 7g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 23mg | Sodium: 628mg | Potassium: 185mg | Fiber: 1g | Sugar: 28g | Vitamin A: 1069IU | Vitamin C: 0.3mg | Calcium: 56mg | Iron: 2mg

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About this Recipe

This Monkey Bread recipe is great to serve over the holidays, but you don’t have to save it to just make once a year. The warm spices and pumpkin puree blend wonderfully into the cream cheese glaze. Readers love enjoying this sweet breakfast on weekends or anytime there are friends over for breakfast. It’s the perfect original twist on a breakfast classic that everyone is sure to love. 

Can this be made ahead of time?

Yes, save time in the morning by preparing this the night before you want to serve it on your holiday breakfast table. Prep everything in advance, then cover and refrigerate. Place it in the oven the next morning for a super easy, fresh breakfast treat.

How to Store

  • Serve: This will stay good at room temperature for up to 2 days. After the bread has cooled, cover it in plastic wrap or put it in an airtight container so the bread doesn’t go stale. 
  • Store: You can also put it in the fridge for up to 4 days. 
  • Freeze: If you seal and freeze the bread for later it will stay good for 3 months. 

Frequent Questions

Why is it called Monkey Bread?

Monkey Bread gets its name because of how you eat it. The little pieces are picked off the same way a monkey would groom his buddy. It’s a little weird to name a food after, but it’s all in good fun.

Can I use a different pan to make Pumpkin Spice Monkey Bread?

If you don’t have a bundt pan, or you just prefer to use something else, you can do that. Try a square baking dish, a muffin tin, or mini bundt pans would also be a fun choice.

How can I reheat Monkey Bread the next day?

If you want warm leftovers, it’s easy to reheat it the next day. Just turn your oven to a low heat, 250 degrees. Place your bread in the oven for about 5 minutes. It will take a little more or less time depending on the size of your leftovers. Watch it closely so it doesn’t begin to overheat.

Variations

  • Cranberry: For an extra festive fall treat, try adding dried cranberries to the dessert. Mix them at the same time you toss the biscuit dough in the sugar mixture. 
  • Pecan Pumpkin Monkey Bread: Add in some crunchy nuts. Chopped pecans would taste especially great. 
  • Mini Monkey Bread: Try making mini monkey bread treats, by baking in muffin tins. Spray each muffin cup with non-stick cooking spray and add the biscuit dough pieces to them. You’ll have to keep your eye on them baking since the smaller size will cook through faster. 
  • Whole Wheat: If you prefer whole wheat Bread, you can use your favorite whole wheat biscuit dough in this recipe. Just prepare the dough and then follow the directions in the same way.

More Monkey Bread Recipes

Monkey Bread Pin collage

Photos used in previous post

Mixing sauce
Assembling bread

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

See more posts by Sabrina

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. Read my disclosure and copyright policy. This post may contain affiliate links.

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