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pumpkin pie monkey bread on a white cake stand

Pumpkin Pie Monkey Bread

Course: Breakfast
Cuisine: American
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 6
Calories: 1209kcal
Author: Becky Hardin
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!
Print Recipe

Equipment

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)

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.

Notes

 Storage: Store pumpkin pie monkey bread in an airtight container in the refrigerator for up to 1 week.

Nutrition

Calories: 1209kcal | Carbohydrates: 164g | Protein: 11g | Fat: 59g | Saturated Fat: 24g | Polyunsaturated Fat: 12g | Monounsaturated Fat: 20g | Trans Fat: 1g | Cholesterol: 83mg | Sodium: 1620mg | Potassium: 530mg | Fiber: 4g | Sugar: 85g | Vitamin A: 7306IU | Vitamin C: 2mg | Calcium: 141mg | Iron: 7mg