Description
This Pumpkin Spice Monkey Bread is a warm, gooey pull-apart treat perfect for fall. Made from flaky buttermilk biscuits coated in a spiced sugar mixture and baked with a luscious pumpkin caramel sauce, this sweet bread is bursting with pumpkin pie flavors and comforting spices, ideal for sharing at breakfast or dessert.
Ingredients
Scale
Monkey Bread
- 3 (16.3-oz.) cans refrigerated buttermilk biscuits (the non-flaky kind)
- 3/4 cup granulated sugar
- 1 Tbsp. pumpkin pie spice
Caramel Sauce
- 1/2 cup (1 stick) salted butter
- 1 cup packed light brown sugar
- 1/2 cup heavy cream
- 1/2 cup pure pumpkin puree (not pie filling)
- 1 tsp. vanilla extract
Instructions
- Preheat Oven: Preheat your oven to 350°F to prepare for baking the monkey bread.
- Prepare Biscuits: Cut each biscuit into quarters to create bite-sized pieces for easy coating and baking.
- Coat Biscuits: In a large zip-top bag, mix granulated sugar and pumpkin pie spice. Add half of the biscuit pieces, seal the bag, and shake well to fully coat. Arrange these coated biscuit pieces evenly in a 10-cup Bundt pan. Repeat this process with the remaining biscuit pieces and sugar-spice mixture, layering them over the first.
- Make Caramel Pumpkin Sauce: In a medium saucepan over medium heat, melt the butter and brown sugar together until the sugar is mostly dissolved, about 2 to 3 minutes. Whisk in the heavy cream and pumpkin puree, then bring the mixture to a simmer while stirring frequently. Continue cooking the sauce until it thickens slightly, about 3 to 5 minutes. Remove from heat and whisk in the vanilla extract to finalize the caramel pumpkin sauce.
- Pour Sauce & Bake: Evenly pour the pumpkin caramel sauce over the layered biscuits in the Bundt pan. Place the Bundt pan on a rimmed baking sheet to catch any drips and bake for 45 to 50 minutes, or until the bread has puffed up by about 2 inches and has a deep dark brown color on top.
- Cool and Unmold: Allow the bread to cool in the Bundt pan on a wire rack for 15 minutes. To unmold, loosen the edges with an offset spatula, then cover the pan with a dinner plate or serving platter. Using oven mitts, carefully flip the pan and plate together, then lift off the Bundt pan. If the bread doesn’t release easily, return it to the oven for 5 minutes to melt the caramel, then loosen again before flipping.
- Serve: Serve this warm, gooey pumpkin spice monkey bread right away or at room temperature for a delicious fall treat.
Notes
- If the monkey bread sticks in the pan, reheating it briefly helps loosen the caramel for easy unmolding.
- The dish serves best warm but can be enjoyed at room temperature for convenience.
- Use pure pumpkin puree for the best texture and flavor—avoid canned pie filling which contains added sugars and spices.
- Layering the biscuit pieces soaked in sugar spice is key to even coating and flavor throughout.
- Placing the Bundt pan on a rimmed baking sheet prevents sticky caramel from dripping into your oven.
Nutrition
- Serving Size: 1 slice (approx. 1/16 of bread)
- Calories: 320
- Sugar: 22g
- Sodium: 320mg
- Fat: 17g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg
