Pumpkin Spice Monkey Bread Recipe

If you’re looking for a cozy, irresistible treat to warm your kitchen and your heart, this Pumpkin Spice Monkey Bread Recipe is an absolute must-try. I first made this on a chilly fall weekend, and honestly, it quickly became a family favorite. The soft, pull-apart biscuits soaked in buttery pumpkin spice caramel create this magical, gooey, and fragrant experience that’s perfect for breakfast, snack time, or even dessert. Stick with me—I’ll walk you through every step to make sure yours comes out just as amazing every time!

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Ingredients You’ll Need

When you gather your ingredients for this Pumpkin Spice Monkey Bread Recipe, you’ll notice they come together to create the ultimate gooey, spiced goodness. The refrigerated buttermilk biscuits are the base, offering a soft, fluffy texture that caramel sauce clings to beautifully. I always make sure to get the non-flaky variety to ensure the right bite every time.

• Refrigerated buttermilk biscuits: Use the non-flaky kind for pillowy soft pulls.
• Granulated sugar: Combines with pumpkin spice to coat the biscuit pieces evenly.
• Pumpkin pie spice: The essential autumn blend of cinnamon, nutmeg, and cloves.
• Salted butter: Adds richness and helps create that sticky caramel texture.
• Light brown sugar: Gives depth and molasses notes to our caramel sauce.
• Heavy cream: Makes the caramel luscious and silky.
• Pure pumpkin puree: (Not pie filling!) Adds flavor and moisture without sweetness.
• Vanilla extract: A subtle finishing touch that rounds out the flavors.

Variations

I’ve had a blast experimenting with this Pumpkin Spice Monkey Bread Recipe, and honestly, there’s room to make it your own. Whether you want to boost the spice level or swap in some fun mix-ins, here are some ways I’ve customized it that you might enjoy too.

• Add nuts or chocolate chips: My family goes crazy for chopped pecans or mini chocolate chips mixed in the layers for added texture and extra indulgence.
• Use gluten-free biscuits: If you need a gluten-free option, I’ve found gluten-free biscuit dough works fine—just watch baking time closely.
• Swap pumpkin puree for sweet potato: For a twist, sweet potato puree adds a lovely, slightly sweeter flavor profile.
• Increase spice: I like to sprinkle a little extra cinnamon and nutmeg for those who really crave that warm fall punch.

How to Make Pumpkin Spice Monkey Bread Recipe

Step 1: Prep Your Base and Coating

First things first, preheat your oven to 350°F. While it’s warming up, grab those biscuit cans. I find cutting each biscuit into quarters works best—it gives bite-sized chunks that bake evenly and pull apart effortlessly. Toss half of those pieces into a large zip-top bag with the granulated sugar and pumpkin pie spice. Seal and shake it up like you’re mixing a dance party in a bag—this step evenly coats each piece in that cozy spice-sugar mix. Spread these in an even layer in your Bundt pan. Repeat with the remaining biscuits and sugar mixture for a beautiful layered effect.

Step 2: Make That Dreamy Pumpkin Spice Caramel

In a medium saucepan over medium heat, melt your salted butter and brown sugar, stirring until the sugar mostly dissolves—about 2 to 3 minutes. Now, whisk in the heavy cream and pure pumpkin puree. Don’t worry if it looks slightly lumpy at first, just keep stirring and bring everything to a gentle simmer. Cook for another 3 to 5 minutes until it thickens just a bit and your kitchen smells like fall heaven. Finally, off the heat, whisk in the vanilla. This sauce is what transforms the biscuits into that sticky, flavorful monkey bread magic.

Step 3: Bake and Wait (The Hardest Part!)

Pour that pumpkin spice caramel right over the coated biscuits in your Bundt pan. Place the pan on a rimmed baking sheet to catch any drips, then slide it into your preheated oven. Bake for 45 to 50 minutes until you see the bread puff up by about two inches and the top turns a deep, enticing brown. The wait is tough, but that gorgeous aroma will let you know you’re on the right track. Once done, cool the bread in the pan on a wire rack for 15 minutes—it needs that rest before we turn it out.

Step 4: Flip It Out and Serve Warm

To unmold, gently loosen the edges with an offset spatula (this is key to avoid any sticking or tearing). Place a dinner plate or serving platter over the pan, then, with oven mitts on, flip it over in one smooth motion. If it doesn’t come out right away, don’t panic—pop it back in the oven for 5 minutes to loosen that caramel, loosen the edges again, and flip once more. Soon enough, you’ll have this beautiful, glossy pumpkin spice monkey bread ready to share. Serve it warm or at room temperature; either way, it disappears fast!

How to Serve Pumpkin Spice Monkey Bread Recipe

Garnishes

While the pumpkin spice monkey bread is indulgent all on its own, I like to dust mine with a little powdered sugar for a snowy look and a hint of sweetness right before serving. Sometimes, a light drizzle of cream cheese glaze—just cream cheese, powdered sugar, and a splash of milk—elevates the dessert feel. Fresh whipped cream on the side never hurts either, especially if you’re serving it as a special brunch centerpiece.

Side Dishes

This monkey bread pairs beautifully with fresh fruit—think crisp apple slices or juicy pears to add freshness and balance. If serving for breakfast, I like to round out the meal with scrambled eggs or a simple green salad to keep things light and satisfying. For a cozy dessert, a scoop of vanilla ice cream alongside warm monkey bread is pure comfort food perfection.

Creative Ways to Present

For holiday gatherings, I’ve served pumpkin spice monkey bread right in the Bundt pan surrounded by autumn leaves and mini pumpkins for a festive look. Another fun idea is to separate the biscuit pieces into mini muffin tins, drizzle the caramel sauce, then bake—this way everyone gets a personal monkey bread muffin. Great for parties and perfect for portion control!

Make Ahead and Storage

Storing Leftovers

Leftover pumpkin spice monkey bread (if you have any!) keeps nicely covered at room temperature for up to two days. I like to store it in an airtight container or cover tightly with plastic wrap to maintain that soft and sticky texture. If the top gets a bit dry, a quick zap in the microwave wrapped loosely in a damp paper towel refreshes it just right.

Freezing

I’ve also frozen this monkey bread before, tightly wrapped in plastic wrap and foil. When you’re ready to enjoy, thaw it overnight in the fridge and then warm it in the oven at 300°F for about 10-15 minutes. It tastes just as delightful as freshly baked!

Reheating

Reheating is simple—you can microwave individual servings for about 15-20 seconds if you’re in a hurry, but for the best texture, I recommend reheating the whole loaf in a 300°F oven for 10 minutes, loosely covered with foil to keep that caramel from burning. This brings back the soft, gooey charm that everyone loves.

FAQs

Final Thoughts

This Pumpkin Spice Monkey Bread Recipe holds a special place in my heart because it brings people together over a warm, comforting dish that’s as fun to eat as it is delicious. I love how easy it is to make, and how it fills the house with that signature fall scent that instantly lifts your mood. Whether you’re grabbing morning coffee or serving it after dinner with friends, this monkey bread always earns everyone’s smiles and seconds. Give it a try—you’ll be grateful you did!

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