Monkey Bread is a fun and tasty treat perfect for breakfast or dessert! This Pumpkin Pie Monkey Bread Recipe tastes just like pumpkin pie, making it the ultimate Thanksgiving breakfast. I love this ooey gooey monkey bread made with biscuit dough. It’s so easy and so delicious!
Pumpkin Pie Monkey Bread
This Monkey Bread recipe is the perfect fall treat. Pumpkin Pie Monkey Bread is so tasty and just begs to be made as a holiday breakfast!
Breakfasts need to be pretty darn good to get me out of bed early. HOLIDAY breakfasts need to be AMAZING! I look forward to Thanksgiving and Christmas breakfasts year-round, always looking for something special to make to get the day started on a festive note. Holiday gatherings are a non-stop blur of fun, family, and FOOD and you need a good solid breakfast to get you through all the festivities!
This PUMPKIN PIE MONKEY BREAD recipe is not only delicious, it’s super easy to make. It tastes just like pumpkin pie in gooey biscuit form. Doesn’t that just sound like heaven? It’s the absolutely perfect breakfast for Thanksgiving or Christmas morning. Who doesn’t want to start the day with something this good?
This easy monkey bread recipe is made with biscuit dough and covered in a pumpkin pie mix that adds SO much flavor. It comes out perfectly moist and ready to eat. Grab a piece and share it with family and friends!
Easy Monkey Bread Recipe
I just LOVE anything pumpkin (remember the Caramel Macadamia Nut Pumpkin Pie Bars!), so this easy pumpkin pie monkey bread recipe is right up my alley. I say it’s great for Thanksgiving and Christmas, but don’t be afraid to make it year-round. These flavors never go out of style in my humble opinion! It’s too easy to buy a can of pumpkin in the Summer and keep making this easy monkey bread recipe.
I have a feeling I’ll be making this recipe about once a month. Can you blame me? It’s made with pre-made biscuit dough so it’s really so simple!
Why do they call it monkey bread?
What is monkey bread anyways? If you don’t already know, then you are in for a treat! Monkey Bread is a delicious pastry treat that is soft, moist, sweet, and a little bit sticky. It looks like a cake (and is usually baked in a bundt cake pan), but it’s more like a sweet bread.
It’s like balls of dough squished and baked together, then topped with a sticky sweet icing or glaze, or oftentimes just cinnamon sugar. It’s a pull-apart bread that is meant to be eaten with your hands, which is why they call it monkey bread!
How to Make Pumpkin Pie Monkey Bread
This easy monkey bread recipe is soooooo delicious, I just can’t stop thinking about it! Luckily it just takes a handful of ingredients, including pre-made biscuit dough and a can of pumpkin puree. In less than an hour, you can have this amazing pumpkin pie monkey bread ready to serve!
All you have to do is give the biscuit dough that pumpkin spice flavor, make up the pumpkin pie mixture to slather onto the biscuits, place the biscuits in the bundt pan, make a brown sugar/butter icing to pour on top, and then bake.
I’m making this Pumpkin Pie Monkey Bread recipe for you just in time for you to buy the ingredients and make it for your family on Thanksgiving morning. It’s a guaranteed hit and sure to please. What kind of person wouldn’t love Pumpkin Pie Monkey Bread?? I just can’t fathom it. We added a simple glaze that is optional, but again, who doesn’t love a little icing in their life. Be sure to dig in while it’s nice and hot, ooey and gooey. THE BEST!
See the recipe card below for details on how to make this Pumpkin Pie Monkey Bread recipe. Enjoy!
If you like this monkey bread recipe, try some more easy pumpkin recipes:
- Pumpkin Spice Muffins
- Pumpkin Brownies
- Pumpkin Chocolate Chip Bread
- Caramel Macadamia Pumpkin Pie Bars
- Homemade Pumpkin Pie
Be sure to try these Savory Monkey Bread and Butterscotch Monkey bread recipes too!
Pumpkin Pie Monkey Bread
Ingredients
For the Dough
- 1 cup granulated sugar 200 grams
- 1 teaspoon pumpkin pie spice 3 grams
- 36 ounces refrigerated biscuit dough 1,021 grams, cut into quarters (3 12-ounce cans)
For the Pumpkin Pie Mixture
- 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 226 grams, melted (2 sticks)
Recommended Equipment
- Kitchen Scale (optional)
- 12-cup Bundt Pan
Instructions
- Preheat oven to 350°F. Spray a 12-cup Bundt or tube pan with non-stick cooking spray.
For the Dough
- Combine the sugar and the pumpkin pie spice in a small bowl and mix until thoroughly combined.1 teaspoon pumpkin pie spice, 1 cup granulated sugar
- Place quartered biscuit dough in a large bowl, then sprinkle sugar/spice mixture evenly over the dough. Gently stir the dough until the sugar/spice mixture covers each piece of dough.36 ounces refrigerated biscuit dough
For the Pumpkin Pie Mixture
- In a large bowl, combine the sugar, pumpkin purée, and pumpkin pie spice. Whisk together until ingredients incorporate.¼ cup granulated sugar, 2 teaspoons pumpkin pie spice, 1 cup pumpkin purée
- Pour the pumpkin pie mixture over the prepared dough stirring gently until all biscuit pieces are covered with the pumpkin mixture.
- Evenly place all biscuit pieces in the sprayed Bundt or tube pan.
- In a small saucepan, combine the brown sugar and butter. Bring to a boil over medium heat and cook for 1 minute. Pour the brown sugar/butter evenly over the biscuits in the pan.1 cup brown sugar, 1 cup unsalted butter
- Bake for 30-35 minutes, or until golden brown and biscuits are cooked through.
- Remove from oven and place Monkey Bread on a cooling rack. Cool 10 minutes, then turn the Monkey Bread upside down onto a platter larger than the Bundt pan.
- Pull apart to serve.
Last step! Don’t forget to show me a pic of what you made! Upload an image or tag me @thecookierookie on Instagram!
Becky’s tips
Nutrition Information
Maybe it was the Billington’s dark brown sugar I employed for this recipe that made this recipe a failure for me twice in a row in two days. I sooo wanted this recipe to work for me so I could serve it at a commercial kitchen I work out of!
Billington’s dark brown sugar is more moist than standard brown sugar. It’s got deep molasses flavor and is not like other brown sugars in quality. Coupled with a whole cup of pumpkin puree, my monkey bread was ooey gooey and did not bake dry like your monkey bread appears, even though I kept it in the oven for 45 minutes. What to do??!!
I am sorry this didn’t work for you! Maybe a little less of the mixture!
Well, I tried making this twice…two days in a row, and both times this product did not turn out well. The taste is certainly there, but there was too much ooey gooey! Mine did not look dry and crispy on the outside like yours. Too much canned pumpkin is called for, in my opinion. I will have to go to another recipe for a pumpkin pie spice monkey bread!
Not Nearly enough time to cook thru. A gooey mess. Spilled out all over the counter. Scooping back into pan and cooking longer, hoping it wasn’t a waste of time…..
I am sorry it didn’t work out! Each oven bakes differently so be sure to monitor it!
Terrible. Completely not baked in the time indicated in the recipe. I cut the sugar called for in the mix for the dough to 2/3 C and did not add any more sugar to the pumpkin pie mixture and it was STILL way too sweet. The butter sugar mixture bubbled over and burned causing copious smoke. Did not slide out of the bundt pan well, despite liberal spraying, so gooey hot sugar lava spilled all over. And again, all that and it wasn’t even cooked through nor did it taste good because it was so sweet. Would not recommend this recipe at all.
I am sorry this didn’t work out for you!
Is it possible to make this recipe ahead of time? Would like to do everything but bake it and take it as hostess gift to my sister for Thanksgiving so she doesn’t have to worry about breakfast the next morning.
Yes I think you should be able to. No more than 8-10 hours ahead I’d say though.
Biscuit dough…..like buttermilk biscuits?
I love you and all your recipes!!!
Thank you girl! You are so sweet. I miss you!!
Hi becky, I tell you that I really love what you share day by day to start, you explain them very well without any doubt, and I hope you continue this way and much support from Spain, we also know you here
Wow, good recipe.I love your way of making recipes.Tastefully and I am thankful to you for best recipes you share with us.
nice bolg about food and here i got different recipe