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Pumpkin Spice Monkey Bread

Irresistible Pumpkin Spice Monkey Bread for Cozy Fall Mornings

Delight in the gooey sweetness of Pumpkin Spice Monkey Bread, perfect for cozy fall mornings.
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Prep Time 15 minutes
Cook Time 50 minutes
Cooling Time 15 minutes
Total Time 1 hour 20 minutes
Servings: 8 pieces
Course: Dessert
Cuisine: American
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Monkey Bread
  • 1 can Refrigerated Buttermilk Biscuits Non-flaky for best results.
  • 1/2 cup Granulated Sugar For coating.
  • 1 tablespoon Pumpkin Pie Spice
  • 1/2 cup Salted Butter Use unsalted if desired; add a pinch of salt.
  • 3/4 cup Light Brown Sugar
  • 1/2 cup Heavy Cream Essential for caramel.
  • 1 cup Pure Pumpkin Puree Not pumpkin pie filling.
  • 1 teaspoon Vanilla Extract
For the Caramel Sauce
  • 1 cup Brown Sugar Light brown is ideal.
  • 1/2 cup Heavy Cream For a pourable consistency.

Equipment

  • Bundt pan
  • Medium saucepan
  • Large zip-top bag

Method
 

Step‑by‑Step Instructions
  1. Preheat oven to 350°F (175°C) and prepare biscuits by cutting into quarters.
  2. Mix granulated sugar and pumpkin pie spice in a zip-top bag, coat half the biscuit pieces, then layer in Bundt pan.
  3. Melt salted butter and light brown sugar in a saucepan over medium heat, stirring until dissolved.
  4. Whisk in heavy cream and pure pumpkin puree, simmering until the sauce thickens.
  5. Pour warm caramel sauce over biscuit layers in Bundt pan, ensuring even coverage.
  6. Bake for 45-50 minutes until golden brown and puffed.
  7. Cool for 15 minutes in the pan, then invert onto platter.

Nutrition

Serving: 1pieceCalories: 300kcalCarbohydrates: 45gProtein: 3gFat: 14gSaturated Fat: 8gCholesterol: 30mgSodium: 350mgPotassium: 120mgFiber: 1gSugar: 20gVitamin A: 100IUVitamin C: 2mgCalcium: 4mgIron: 6mg

Notes

Store leftovers in an airtight container at room temperature for up to 2 days, or refrigerate for up to 4 days. Freeze for up to 2 months.

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