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!
1cuppumpkin purée227 grams - NOT pumpkin pie filling!
1cupbrown sugar213 grams
1cupunsalted butter226 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.