Pumpkin Pie Monkey Bread
A delicious twist on a classic favorite, this sweet pull-apart Pumpkin Pie Monkey Bread combines the warm flavors of pumpkin pie with soft, doughy bites.
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.
Notes
Serve warm with a side of whipped cream or vanilla ice cream. Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for up to a week. Reheat before serving.