Pumpkin Pie Monkey Bread is a delicious twist on a classic favorite. This sweet pull-apart treat combines the warm flavors of pumpkin pie with soft, doughy bites. It’s perfect for fall gatherings, holiday celebrations, or a cozy family dessert. With its rich taste and fun presentation, it’s sure to wow friends and family alike!
Why Make This Recipe
This recipe is a fantastic way to enjoy the seasonal taste of pumpkin. If you love pumpkin pie, you will love this monkey bread. It is easy to make and takes only a little time. Plus, the combination of spices and pumpkin filling will fill your home with a delightful aroma. Whether you are making it for a special occasion or just a casual family night, this treat is a crowd-pleaser.
How to Make Pumpkin Pie Monkey Bread
Making Pumpkin Pie Monkey Bread is simple. Just follow these easy steps:
Ingredients:
- 1 cup granulated sugar (200 grams)
- 1 teaspoon pumpkin pie spice (3 grams)
- 36 ounces refrigerated biscuit dough (1,021 grams, cut into quarters – 3 12-ounce cans)
- ¼ cup granulated sugar (50 grams)
- 2 teaspoons pumpkin pie spice (6 grams)
- 1 cup pumpkin purée (227 grams – NOT pumpkin pie filling!)
- 1 cup brown sugar (213 grams)
- 1 cup unsalted butter (226 grams, melted – 2 sticks)
Directions:
- Preheat the oven to 350°F (175°C). Spray a 12-cup Bundt or tube pan with non-stick cooking spray.
- In a small bowl, mix 1 cup of granulated sugar with 1 teaspoon of pumpkin pie spice.
- Cut the biscuit dough into quarters. Roll each piece into a ball and coat it with the sugar and spice mixture.
- In another bowl, mix ¼ cup granulated sugar, 2 teaspoons pumpkin pie spice, and the pumpkin purée until combined.
- Layer the balls of dough in the prepared pan, alternating with spoonfuls of the pumpkin mixture and brown sugar.
- Drizzle the melted butter evenly over the top.
- Bake for 30-35 minutes or until golden brown. Allow it to cool for a few minutes in the pan before inverting onto a serving plate.
How to Serve Pumpkin Pie Monkey Bread
Serve Pumpkin Pie Monkey Bread warm. You can offer it with a side of whipped cream or a scoop of vanilla ice cream for extra indulgence. It’s perfect for breaking apart with your hands, making it a fun dessert for everyone to enjoy!
How to Store Pumpkin Pie Monkey Bread
Once cooled, store any leftovers in an airtight container at room temperature. It will stay fresh for up to 2 days. If you want to keep it longer, you can refrigerate it for up to a week. Just reheat it in the microwave for a few seconds before serving.
Tips to Make Pumpkin Pie Monkey Bread
- Ensure you use pumpkin purée, not pumpkin pie filling, for the best flavor.
- For a richer taste, let the bread cool for a few minutes before inverting it onto the plate.
- If you want, you can sprinkle some nuts or chocolate chips between the layers for added texture and flavor.
Variation
You can add pecans or walnuts for a crunchy texture or substitute the pumpkin purée with applesauce for a different fruit flavor.
FAQs
Q: Can I use homemade biscuit dough instead of refrigerated dough?
A: Yes, you can use homemade biscuit dough if you prefer. Just ensure it’s the right consistency for pull-apart bread.
Q: How can I make this recipe gluten-free?
A: Use gluten-free biscuit dough to make this recipe suitable for those with gluten sensitivities.
Q: Can I make this ahead of time?
A: Yes, you can prepare the dough and pumpkin mixture the day before, layer it in the pan, and refrigerate it overnight. Just bake it the next day!
Pumpkin Pie Monkey Bread
Ingredients
Dough and Sugar Mixture
- 1 cup granulated sugar (200 grams)
- 1 teaspoon pumpkin pie spice (3 grams)
- 36 ounces refrigerated biscuit dough, cut into quarters (3 12-ounce cans, 1,021 grams)
- ¼ cup granulated sugar (50 grams)
- 2 teaspoons pumpkin pie spice (6 grams)
- 1 cup pumpkin purée (227 grams, NOT pumpkin pie filling!)
- 1 cup brown sugar (213 grams)
- 1 cup unsalted butter, melted (226 grams, 2 sticks)
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Spray a 12-cup Bundt or tube pan with non-stick cooking spray.
- In a small bowl, mix 1 cup of granulated sugar with 1 teaspoon of pumpkin pie spice.
- Cut the biscuit dough into quarters. Roll each piece into a ball and coat it with the sugar and spice mixture.
- In another bowl, mix ¼ cup granulated sugar, 2 teaspoons pumpkin pie spice, and the pumpkin purée until combined.
Layering
- Layer the balls of dough in the prepared pan, alternating with spoonfuls of the pumpkin mixture and brown sugar.
- Drizzle the melted butter evenly over the top.
Baking
- Bake for 30-35 minutes or until golden brown.
- Allow it to cool for a few minutes in the pan before inverting onto a serving plate.
