Pumpkin Spice Monkey Bread is a sweet, sticky treat loaded with warm pumpkin flavors and cozy spices like cinnamon, nutmeg, and cloves. It’s made from soft, fluffy dough pieces rolled in pumpkin spice sugar and baked together until golden and gooey. Each pull-apart piece is fun to eat and perfect for sharing.
I love making this recipe when the air starts to get chilly and fall feels just around the corner. It fills the kitchen with that amazing pumpkin spice smell that makes you want to curl up with a good book or a cup of coffee. What I like most is how easy it is to pull apart the bread and enjoy bite after bite without making a mess.
This monkey bread is great for breakfast or a special snack, especially on a weekend morning when you have time to savor it slowly. I often serve it warm right out of the oven with a drizzle of icing or a bit of butter melted on top. It’s a little bit sweet, a little bit spicy, and so comforting — you might find yourself making it again before the season even ends!
Key Ingredients & Substitutions
Biscuit Dough: Using refrigerated biscuit dough is a real time-saver and keeps the bread soft and fluffy. If you prefer homemade dough, just make sure it’s a soft, slightly sweet dough to match the texture.
Pumpkin Pie Spice: This is what gives the bread its warm autumn flavor. If you don’t have pre-made pumpkin pie spice, combine cinnamon, nutmeg, ginger, and a pinch of cloves or allspice yourself.
Pumpkin Puree: Canned pumpkin puree adds moisture and that lovely seasonal taste. Avoid pumpkin pie filling, as it’s sweetened and spiced differently. You can swap canned for fresh pumpkin puree if you have the time, just cook and puree fresh pumpkin first.
Butter and Brown Sugar: These create that sticky, rich coating every monkey bread needs. Unsalted butter lets you control salt levels. Brown sugar adds a deeper, caramel-like sweetness that pairs well with pumpkin.
Glaze: A simple mix of powdered sugar, milk or cream, and vanilla is best to drizzle on top. For a dairy-free option, use almond or oat milk.
How Do You Get the Perfect Pull-Apart Texture in Monkey Bread?
To achieve the soft, pull-apart texture, focus on these steps:
- Cut biscuit dough into small, even pieces. This helps them cook fully and stick together well.
- Coat each piece thoroughly in the sugar and spice mix. This adds flavor to every bite and creates that cinnamony crust.
- Pour the butter mixture evenly over the dough pieces. It’s key to get enough sauce so the bread is sticky but not soggy.
- Bake in a bundt pan. The shape helps the bread rise evenly and makes it easy to flip out as one piece.
- Let the bread cool slightly before flipping it out. This lets the sticky sauce set enough so it holds together but stays gooey.
Follow these tips, and you’ll have soft, flavorful bites that come apart with ease—a real crowd-pleaser!
Equipment You’ll Need
- Bundt pan – I recommend this to help the bread bake evenly and give it that classic shape.
- Mixing bowls – you’ll need these to toss the biscuit pieces and make the sauce.
- Small whisk or spoon – perfect for mixing the glaze and sauce ingredients smoothly.
- Measuring cups and spoons – essential for getting the right amounts of sugar, spices, and liquids.
- Sharp knife – to cut biscuit dough into even pieces.
- Brush or spatula – used to evenly distribute the butter sauce over the dough layers.
Flavor Variations & Add-Ins
- Walnuts or pecans – add chopped nuts for extra crunch and richness.
- White chocolate chips – stir in before baking for a sweet, creamy twist.
- Caramel drizzle – add a caramel sauce on top once it’s baked for extra sweetness.
- Apple chunks or cranberries – fold into the dough for added fruitiness and seasonal flair.
Pumpkin Spice Monkey Bread Recipe
Ingredients You’ll Need:
For the Dough:
- 2 cans (16.3 oz each) refrigerated biscuit dough (or homemade biscuit dough)
For the Pumpkin Spice Sugar Coating:
- 1 cup granulated sugar
- 2 tsp pumpkin pie spice (or a mix of cinnamon, nutmeg, ginger, and cloves)
- ¼ tsp salt
For the Butter Sauce:
- ½ cup (1 stick) unsalted butter, melted
- ½ cup brown sugar, packed
- ¼ cup canned pumpkin puree
- 1 tsp vanilla extract
For the Glaze (Optional):
- 1 cup powdered sugar
- 1-2 tbsp milk or heavy cream
- ½ tsp vanilla extract
How Much Time Will You Need?
This recipe takes about 15 minutes to prep and around 35-40 minutes to bake. Add another 10 minutes for cooling, so plan for about 1 hour from start to finish. If you include the optional glaze, add just a few more minutes for mixing and drizzling.
Step-by-Step Instructions:
1. Prepare Your Pan and Dough Pieces:
Start by preheating your oven to 350°F (175°C). Grease a bundt pan well with butter or non-stick spray, making sure all the nooks are covered. Cut each biscuit from the cans into quarters creating small, bite-sized dough pieces.
2. Coat the Dough with Pumpkin Spice Sugar:
In a large zip-top bag or bowl, mix together the granulated sugar, pumpkin pie spice, and salt. Add your biscuit pieces into the mixture and shake or toss gently until every piece is evenly coated with the sweet spice blend.
3. Make the Sticky Pumpkin Butter Sauce:
Whisk together melted butter, brown sugar, pumpkin puree, and vanilla extract in a medium bowl. Mix until the sauce is smooth and fully combined.
4. Assemble and Bake:
Evenly layer the coated dough pieces in your greased bundt pan. Pour the prepared butter pumpkin sauce evenly over the top. Put the pan in the oven and bake for about 35-40 minutes or until the monkey bread’s top is golden brown and cooked through. A toothpick inserted should come out clean.
5. Cool and Invert:
Once done, let the monkey bread cool in the bundt pan on a wire rack for about 10 minutes. Then, carefully flip the pan onto a serving plate — your warm, gooey pumpkin spice monkey bread should slide right out.
6. Optional Glaze and Serve:
If desired, whisk powdered sugar, milk or cream, and vanilla extract in a small bowl until smooth and the right drizzling consistency. Drizzle over the warm monkey bread just before serving.
Pull apart the soft, cinnamon-spiced bites and enjoy this cozy treat fresh and warm! Perfect for fall mornings or any time you’re craving pumpkin goodness.
Can I Use Frozen Biscuit Dough for This Recipe?
Yes! Just make sure to thaw the frozen biscuit dough completely in the refrigerator overnight before cutting and coating it. This helps the dough cook evenly and prevents a gummy center.
Can I Make Pumpkin Spice Monkey Bread Ahead of Time?
Absolutely! Prepare and assemble the monkey bread in the bundt pan, cover it tightly, and refrigerate overnight. When ready, bake as directed, adding a few extra minutes to the baking time if needed.
How Should I Store Leftover Monkey Bread?
Store leftovers in an airtight container at room temperature for up to 2 days, or refrigerate for up to 4 days. Rewarm gently in the microwave or oven before serving to bring back the gooey texture.
What Can I Use Instead of Pumpkin Pie Spice?
If you don’t have pumpkin pie spice, mix 1½ tsp cinnamon, ½ tsp nutmeg, ¼ tsp ginger, and a pinch of cloves or allspice as a simple substitute for that classic fall flavor.