Pumpkin pie monkey bread turns refrigerated biscuit dough into sticky, spiced, pull apart pieces coated in pumpkin spice sugar.
Quartered biscuits are rolled in sugar and pumpkin pie spice, layered with spoonfuls of pumpkin mixture and brown sugar, and drenched in melted butter. After a short bake it flips out of the pan as a glossy, caramel topped crown that everyone pulls apart by hand.
Table of Contents
Why This Pumpkin Pie Monkey Bread Recipe Works
Biscuit dough keeps the work light. Canned dough is ready to cut, so there is no yeast, kneading, or rising, and the pan goes from the counter to the oven in about 15 minutes.
The layers carry the flavor. Each dough piece gets its own coat of spiced sugar, while the pumpkin mixture and brown sugar settle between them and melt into a sweet sauce.
Butter and brown sugar create the caramel. As the pan bakes, the butter and sugar run to the bottom, and flipping the bread over turns that sauce into a glossy topping.
Ingredients for Pumpkin Pie Monkey Bread
- 1 cup granulated sugar for the coating
- 1 teaspoon pumpkin pie spice for the coating
- 36 ounces refrigerated biscuit dough, three 12 ounce cans
- 1/4 cup granulated sugar for the pumpkin mixture
- 2 teaspoons pumpkin pie spice for the pumpkin mixture
- 1 cup pumpkin puree, not pumpkin pie filling
- 1 cup brown sugar
- 1 cup unsalted butter, melted, 2 sticks
Biscuit dough. Use plain refrigerated biscuits and keep them cold until you cut them. Warm dough turns sticky and hard to handle.
Pumpkin puree. Plain puree adds moisture and mild sweetness. Stir it with sugar and spice before layering.
Pumpkin pie spice. The blend of cinnamon, ginger, nutmeg, and clove makes the sugar coating taste like pie.
Brown sugar. It melts into a sticky glaze with the butter. Pack it lightly so it spreads evenly between layers.
Butter. Melted unsalted butter binds everything together and lets you control the salt. Pour it slowly over the whole pan.
How to Make Pumpkin Pie Monkey Bread
1. Prepare the pan Heat the oven to 350 degrees F and coat a 12 cup Bundt pan with cooking spray.
2. Mix the coating Stir 1 cup of sugar with 1 teaspoon of pumpkin pie spice in a small bowl.
3. Coat the dough Cut the biscuits into quarters, roll each piece into a ball, and toss the balls in the sugar mixture.
4. Make the pumpkin mixture In another bowl, stir the remaining sugar, 2 teaspoons of spice, and the puree until combined.
5. Layer Arrange coated pieces in the pan in layers, spooning pumpkin mixture and brown sugar between them.
6. Add the butter Pour the melted butter evenly over the top, then bake 30 to 35 minutes until deep golden and cooked through.
7. Cool and flip Let the pan sit for a few minutes, then invert it onto a large plate.
How to Serve Pumpkin Pie Monkey Bread
Serve warm while the caramel is still gooey, with whipped cream or vanilla ice cream on the side. It suits a brunch table beside gooey cinnamon rolls, fluffy pancakes, and a pan of savory egg bites. Pour a fruity smoothie for guests who want something fresh.
How to Store and Reheat Pumpkin Pie Monkey Bread
Keep leftovers covered at room temperature for up to 2 days, or refrigerate them for up to 4 days. Warm pieces in the oven or microwave until soft and gooey, since cold biscuit dough turns firm.
Tips and Variations for Pumpkin Pie Monkey Bread
Cut cold dough. Cold dough slices cleanly into tidy quarters.
Grease every corner. Spray the Bundt pan thoroughly, especially around the center tube.
Work in layers. Spread the pumpkin mixture lightly so each piece gets some.
Bake until done. Look for deep golden color and no raw, doughy streaks inside.
Rest before flipping. A few minutes of cooling lets the caramel settle but keeps it loose enough to release.
Use a large plate. Pick a plate wider than the pan to catch the drips.
Serve fresh. The pieces are softest in the first hours after baking.
Cool and store safely. For a quick refresher on cooling and storing leftovers, read this University of Minnesota Extension guide to storing leftovers before you wrap the pan.
Frequently Asked Questions About Pumpkin Pie Monkey Bread
Can I make pumpkin pie monkey bread ahead of time?
You can coat the dough and mix the pumpkin up to a few hours ahead, but bake the bread just before serving for a soft, gooey texture.
What size pan do I need for pumpkin pie monkey bread?
A 12 cup Bundt or tube pan holds all the dough and gives you the classic ring shape.
Why is my pumpkin pie monkey bread doughy in the middle?
Dense layers or an underbaked center cause this. Bake until deep golden with no raw streaks, and let the pan stand briefly before flipping.
Can I use pumpkin pie filling instead of puree?
No. Pie filling is already sweetened and spiced, so use plain puree.
How do I keep it from sticking?
Coat the pan well with cooking spray and invert it while it is still warm.
Pumpkin Pie Monkey Bread
Equipment
- 12 cup Bundt pan
- Cutting board and knife
- Two mixing bowls
- Large serving plate
Ingredients
Main Ingredients
- 1 cup granulated sugar for the coating
- 1 tsp pumpkin pie spice for the coating
- 36 oz refrigerated biscuit dough three 12 ounce cans, cut into quarters
- ¼ cup granulated sugar for the pumpkin mixture
- 2 tsp pumpkin pie spice for the pumpkin mixture
- 1 cup pumpkin puree plain, not pie filling
- 1 cup brown sugar
- 1 cup unsalted butter melted, 2 sticks
Instructions
Cooking
- Prep the pan. Heat the oven to 350 degrees F and spray a 12 cup Bundt pan.
- Coat the biscuits. Quarter the dough, roll the pieces into balls, and toss them in the sugar and spice.
- Layer. Stir the pumpkin mixture, then alternate layers of coated dough, pumpkin, and brown sugar in the pan.
- Butter and bake. Pour the melted butter over the top and bake 30 to 35 minutes until deep golden and cooked through.
- Flip. Rest a few minutes, then invert onto a plate and serve warm.
