Pumpkin Spice Monkey Bread – A Cozy Fall Pull-Apart Treat

There’s something magical about the first crisp breeze of autumn. The leaves turn shades of amber and crimson, scarves come out of storage, and kitchens everywhere are filled with the warm aroma of cinnamon, nutmeg, and pumpkin. If there’s one recipe that embodies all the coziness of fall in every gooey, sweet bite, it’s Pumpkin Spice Monkey Bread.

Monkey bread has always been one of those beloved recipes that gathers people around the table. It’s playful, indulgent, and downright irresistible. But when you add pumpkin puree and warm spices, it transforms into a seasonal masterpiece. This recipe is perfect for weekend brunches, holiday mornings, or anytime you need a little extra comfort with your coffee or tea.

Whether you’re a seasoned baker or a beginner, this recipe is as simple as it is rewarding. Using store-bought biscuit dough saves time, while pumpkin puree and spices bring a homemade touch. The result? A golden, caramelized pull-apart bread dripping with a sweet pumpkin spice glaze. Let’s dig into how you can make this cozy treat right in your kitchen.

Ingredients:

• 2 cans refrigerated biscuit dough
• 1 cup pumpkin puree (not pumpkin pie filling)
• 1 cup granulated sugar
• 1 cup brown sugar, packed
• 2 teaspoons ground cinnamon
• 1 teaspoon ground nutmeg
• 1 teaspoon ground ginger
• 1/2 teaspoon ground cloves
• 1/2 teaspoon allspice
• 1/2 cup unsalted butter, melted
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt

Glaze:

• 1 cup powdered sugar
• 2–3 tablespoons milk or heavy cream
• 1/2 teaspoon vanilla extract
• Pinch of cinnamon (optional)

Instructions:

1. Preheat your oven to 350°F (175°C). Grease a bundt pan generously with butter or non-stick spray.
2. Open the cans of biscuit dough and cut each biscuit into quarters.
3. In a large bowl, combine granulated sugar, brown sugar, cinnamon, nutmeg, ginger, cloves, allspice, and salt. Mix well.
4. In a separate bowl, whisk together pumpkin puree, melted butter, and vanilla extract until smooth.
5. Dip each biscuit piece into the pumpkin-butter mixture, then roll in the sugar-spice mixture until coated.
6. Layer the coated biscuit pieces evenly in the greased bundt pan, pressing down gently to fill gaps.
7. Pour any remaining pumpkin-butter mixture over the top.
8. Bake for 40–45 minutes, or until golden brown and cooked through. A toothpick inserted should come out clean.
9. Allow to cool in the pan for 10 minutes before inverting onto a serving plate.
10. While cooling, whisk together powdered sugar, milk, vanilla, and cinnamon (if using) to make the glaze.
11. Drizzle glaze generously over the warm monkey bread before serving.

Pumpkin Spice Monkey Bread

A cozy pull-apart bread made with pumpkin puree, warm spices, and a sweet glaze. Perfect for fall mornings or holiday gatherings.

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Prep Time 20 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 5 minutes mins

Servings: 10 slices

Course: Breakfast, Dessert

Cuisine: American

Calories: 280

Ingredients Equipment Method Notes

Ingredients

  

Bread Base

• 2 cans refrigerated biscuit dough
• 1 cup pumpkin puree not pumpkin pie filling
• 1 cup granulated sugar
• 1 cup brown sugar packed
• 2 tsp ground cinnamon
• 1 tsp ground nutmeg
• 1 tsp ground ginger
• 0.5 tsp ground cloves
• 0.5 tsp allspice
• 0.5 cup unsalted butter melted
• 1 tsp vanilla extract
• 0.25 tsp salt

Glaze

• 1 cup powdered sugar
• 2-3 tbsp milk or heavy cream
• 0.5 tsp vanilla extract
• pinch ground cinnamon optional

Equipment

• Mixing bowls
• Bundt pan
• Measuring cups and spoons
• Whisk

Method

 

1. Preheat oven to 350°F (175°C). Grease a bundt pan with butter or non-stick spray.
2. Cut biscuit dough into quarters.
3. Mix sugars, spices, and salt in a large bowl.
4. Whisk pumpkin puree, melted butter, and vanilla together.
5. Dip dough pieces into pumpkin mixture, then coat in sugar-spice mix.
6. Layer coated dough in the bundt pan.
7. Pour remaining pumpkin-butter mix over dough.
8. Bake for 40–45 minutes until golden brown.
9. Cool for 10 minutes, then invert onto plate.
10. Make glaze by whisking powdered sugar, milk, vanilla, and cinnamon.
11. Drizzle glaze over monkey bread before serving.

Notes

Best served warm. Can be stored at room temperature for 2 days or frozen for longer storage.

Tips & Tricks

• If you want an extra caramel flavor, drizzle some caramel sauce over the bread before adding the glaze.
• For more texture, toss in chopped pecans or walnuts between the layers.
• Make sure the pumpkin puree is thick—too watery will make the bread soggy.

Variations

• Apple Cinnamon Monkey Bread: Swap pumpkin puree with applesauce and add small diced apples for a fruity twist.
• Cream Cheese Glaze: Replace the standard glaze with cream cheese frosting for extra richness.
• Savory Version: Skip the sugar and instead coat with butter, garlic powder, and herbs for a pull-apart dinner bread.

Serving Suggestions
Serve this Pumpkin Spice Monkey Bread warm from the oven, with extra glaze for dipping. Pair it with a pumpkin spice latte, chai tea, or a cold glass of milk. It’s also a wonderful addition to Thanksgiving brunch or Christmas morning breakfast spreads.

Storage Information

• Store leftovers in an airtight container at room temperature for up to 2 days.
• Reheat in the microwave for 15–20 seconds to restore gooey softness.
• For longer storage, freeze portions in a freezer bag for up to 2 months. Thaw and reheat before serving.

FAQ

• Can I make this ahead? Yes! Assemble the bread the night before, refrigerate, then bake fresh in the morning.
• Can I use homemade dough? Absolutely. While biscuit dough saves time, a sweet yeasted dough works beautifully.
• Can I skip the glaze? Yes, though the glaze adds sweetness and shine. A dusting of powdered sugar can also work.

History / Fun Facts
Monkey bread traces its roots back to Hungarian “arany galuska,” a yeasted pull-apart bread. It became popular in the U.S. during the 1950s and even appeared in the White House during Nancy Reagan’s time. The name “monkey bread” comes from the way people pull apart the pieces with their fingers, much like how monkeys pick at food.