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Pumpkin Monkey Bread is the gooiest, most pull apart worthy fall breakfast, sticky bites of soft dough tossed in pumpkin pie spice and brown sugar under a buttery caramel glaze. I threw this together on a *lazy Saturday morning* when Maddie and Lizzie were begging for something sweet, and it vanished before I even finished my coffee. If you love our pumpkin cinnamon rolls, this easy monkey bread is about to become your new fall tradition.
It is warm, sticky, cozy, and made with a shortcut that gets it in the oven in minutes.
Pumpkin Monkey Bread Quick Look
- 🕒 Prep Time: 20 minutes
- 🌡️ Cook Time: 55 minutes
- ⏳ Total Time: 1 hour 15 minutes
- 🍽️ Serving: 12 servings
- ⚡ Calories: 519kcal
- 🌶️ Flavor Profile: Warm pumpkin spice, brown sugar caramel, and buttery soft dough
- ✋ Difficulty: Easy, a fun no fuss bake like our easy pumpkin danish
Quick Answer
Cut refrigerated biscuit dough into pieces and toss them in a bag with brown sugar, pumpkin pie spice, and cinnamon until coated. Layer the pieces in a greased bundt pan, pour a warm brown sugar butter glaze over the top, and bake the Pumpkin Monkey Bread at 350 degrees until deep golden brown. Let it cool briefly, then invert onto a platter and pull apart.
Jump to:
- Pumpkin Monkey Bread Quick Look
- Quick Answer
- Why This Recipe Works
- Why You’ll Love This Recipe
- Key Ingredients
- Variations and Substitutions
- How to Make Pumpkin Monkey Bread
- Recipe Tips & Tricks
- Serving Ideas and Suggestions
- Pumpkin Monkey Bread FAQs
- Other Recommended Fall Breakfast Recipes
- Pumpkin Spice Monkey Bread
Why This Recipe Works
Click to see the technique science
- A biscuit dough shortcut. Refrigerated biscuits mean no yeast, no rising, and no waiting, so you get bakery style monkey bread in a fraction of the time.
- Pumpkin pie spice in every bite. Tossing the dough in pumpkin pie spice and cinnamon coats every piece so the warm fall flavor is baked right in.
- A brown sugar butter glaze. Pouring a warm brown sugar and butter glaze over the top soaks into all the nooks and turns gooey and caramelized as it bakes.
- The bundt pan does the work. Layering the pieces in a bundt pan gives you that classic pull apart ring with craggy, caramelized edges.
- It is made for sharing. Everyone just grabs a gooey piece with their fingers, which makes it perfect for brunch, holidays, and cozy mornings.
Why You’ll Love This Recipe
- It is the ultimate pull apart treat, warm, sticky, and impossible to stop eating.
- It comes together with a handful of ingredients and a shortcut, a lot like our easy pumpkin snack cake.
- It fills the whole house with the smell of pumpkin spice and caramel, which is basically fall in a bundt pan.
Key Ingredients
Here is a quick look at the short list of ingredients that make this Pumpkin Monkey Bread so easy and so good.
- Refrigerated Biscuits: The shortcut hero. Cut into quarters, they give you soft, pillowy pull apart pieces with none of the work of homemade dough.
- Pumpkin Pie Spice: The star of the show, a warm blend of cinnamon, ginger, nutmeg, and clove that makes this taste like fall.
- Brown Sugar: Used in both the coating and the glaze for that deep, caramel sweetness that soaks into every piece.
- Butter: Melted with brown sugar into a glaze that turns gooey and golden, a lot like the topping on our caramel apple cake.
- Cinnamon: A little extra ground cinnamon boosts the cozy spice and pairs perfectly with the pumpkin.
See recipe card for exact quantities.
Variations and Substitutions
This Pumpkin Monkey Bread is easy to customize. Here are a few tasty ways to switch it up.
- Add nuts: Sprinkle chopped pecans or walnuts between the layers for a little crunch.
- Cream cheese glaze: Drizzle a simple cream cheese icing over the top after baking for extra richness.
- Make it caramel: Tuck a handful of caramel bits between the layers so they melt into gooey pockets.
- Extra spice: Bump up the pumpkin pie spice or add a pinch of ground ginger for a bolder fall flavor.
- More pumpkin treats: If you love this, try our pumpkin sheet cake next.
How to Make Pumpkin Monkey Bread
- Preheat the oven to 350 degrees and grease a bundt pan well. Separate the refrigerated biscuits and cut each one into quarters.
- Add the biscuit pieces to a large plastic bag with the brown sugar, pumpkin pie spice, and cinnamon. Seal and toss until every piece is coated.
- Layer the coated biscuit pieces evenly into the greased bundt pan, separating any that stick together.
- In a small saucepan, melt the brown sugar and butter for the glaze. As soon as it starts to bubble, pour it evenly over the biscuits.
- Bake for 45 to 55 minutes, until the monkey bread is deep golden brown and cooked through in the center.
- Let the pan sit for about 10 minutes, then invert onto a serving platter so all that glaze drips down. Pull apart and enjoy warm.
Recipe Tips & Tricks
- Grease the bundt pan generously. Get into every crease so the sticky monkey bread releases cleanly when you flip it.
- Cut the biscuits evenly. Similar sized pieces bake at the same rate so you do not end up with doughy centers.
- Do not skip the toss. Coating every piece in the sugar and spice is what gives each bite that signature flavor.
- Watch the center. Monkey bread can look done on top while the middle is still doughy, so bake to a deep golden brown.
- Invert while warm. Flip it out after about 10 minutes so the glaze pours down instead of setting in the pan.
- Serve it fresh. Monkey bread is best warm and gooey, straight from the pan while the glaze is still sticky.
Serving Ideas and Suggestions
This Pumpkin Monkey Bread is a showstopper for fall brunch, set right in the middle of the table so everyone can pull off a gooey piece. It pairs perfectly with hot coffee or a pumpkin spice latte.
Serve it as part of a bigger breakfast spread alongside our overnight breakfast casserole and a batch of pumpkin cinnamon rolls for the coziest morning.
It is also a fun sweet treat for holiday mornings and fall gatherings. Add our easy pumpkin danish to round out a pastry board.
Leftovers keep for a day or two. Store covered at room temperature and warm pieces briefly in the microwave to bring back that gooey, just baked texture, a lot like our lemon blueberry coffee cake.
Pumpkin Monkey Bread FAQs
Monkey bread is best fresh and warm, but you can prep it ahead. Assemble the Pumpkin Monkey Bread in the pan, cover, and refrigerate overnight, then pour on the glaze and bake in the morning, adding a few extra minutes.
A doughy center means it needed more time. The top browns before the middle cooks, so bake the Pumpkin Monkey Bread until it is deep golden brown and the center pieces are set, up to 55 minutes.
Use refrigerated buttermilk biscuits, the flaky kind from a can. They give this Pumpkin Monkey Bread soft, pull apart pieces without any homemade dough or rising time.
Store leftover Pumpkin Monkey Bread covered at room temperature for a day or two. Warm individual pieces in the microwave for a few seconds to bring back the gooey texture.
Yes. Freeze baked Pumpkin Monkey Bread tightly wrapped for up to two months. Thaw at room temperature and warm it in the oven so the glaze turns sticky again.
Yes. If you do not have a bundt pan, make this Pumpkin Monkey Bread in a loaf pan or a round cake pan instead. Just watch the bake time and pull it when the center is set.
Looking for your next cozy bake? Try our caramel swirl pumpkin bread for another easy fall favorite.
Craving more pumpkin? These baked pumpkin donut holes dipped in chocolate glaze are a quick, poppable fall treat.
Craving more pumpkin spice? These soft baked pumpkin snickerdoodles disappear fast.
Keep the pumpkin going at dinner with this easy pumpkin cornbread.
Keep the pull apart pastry vibes going with our caramel banana sweet rolls.
Pumpkin Spice Monkey Bread
Ingredients
- 36 ounces (3-12 ounce cans) refrigerated buttermilk biscuits
- 1 cup light brown sugar packed
- 2 teaspoons pumpkin pie spice
- 1 teaspoon ground cinnamon
For the Glaze:
- 1 cup light brown sugar packed
- ½ cup unsalted butter
Instructions
- Preheat the oven to 350°F. Spray a 10-inch bundt pan with cooking spray, set aside.
- Separate the biscuits and cut them into 4ths.36 ounces (3-12 ounce cans) refrigerated buttermilk biscuits
- Place the pieces in a large plastic bag.
- Add the brown sugar, pumpkin pie spice, and cinnamon to the bag.1 cup light brown sugar, 2 teaspoons pumpkin pie spice, 1 teaspoon ground cinnamon
- Seal and toss the bag around until the biscuit pieces are coated.
- Layer the pieces into the prepared bundt pan, and separate any biscuits that may have stuck together.
- In a small saucepan over medium-low heat, melt the brown sugar and butter for the glaze. Stir constantly and bring to a low boil.1 cup light brown sugar, ½ cup unsalted butter
- As soon as the mixture starts to bubble, take it off the heat and pour over the biscuits in the bundt pan.
- Bake for 45-55 minutes until dark golden brown.
- Let the pan sit on the counter for 10 minutes before inverting it onto your serving platter.
Notes
- Other toppings can be added, some that we enjoy are powdered sugar, powdered sugar glaze, cream cheese glaze, caramel, or vanilla sauce.
- If you do not like pumpkin spice you can substitute it all for cinnamon, see other spice suggestions above.
- Make sure you are using a standard 10-12 cup bundt pan.
- Let this cool in the pan for about 10 minutes to set up before inverting it onto your serving platter.
- You can make your own homemade biscuits if you’d like, just make sure there is enough for this recipe.
Nutrition
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These look AMAZING! I’m posting your recipe as one of my favorites over on Wednesday Whatsits. Please continue to submit! Thanks, Krissy {self proclaimed foodie}
Yum! My family loves monkey bread and it’s so easy to make. I can’t wait to try this version! 🙂
I just saw your post on Twitter and had to check out your recipe. That looks really good! I am pinning your post to my Recipes to Try board. Thank you!
Dana, these photos are so good that I could almost smell the bread through the screen! YUM. I’ve never seen a monkey bread like this. Kudos to you for posting something original amongst a pumpkin spice sea of recipes.
V
Life+1
Yay! This kind of thing makes me really happy! Delicious! Thanks for sharing! Have a good weekend 🙂
I haven’t had monkey bread since I was a kid, my mom used to make it — always felt like a special occasion when she did. May have to add this one to the list — love the addition of pumpkin spice – perfect for Fall!
Monkey bread and pumpkin pie spice, yes and yes!
Holy yum! I just saw these on a link party this afternoon, and definitely had to come get the recipe for this!! Yum! Can’t wait to try it out! 🙂
Yum! This looks amazing.
I just cannot get enough Pumpkin recipes! Monkey Bread?? Yes! I am so making this …thanks for sharing on the Thursday Blog hop!!