Dessert

Pumpkin Monkey Bread Recipe

ByThomas Greene December 1, 2025December 1, 2025

Introduction

Pumpkin Monkey Bread is a delightful twist on the classic pull-apart treat, perfect for cozy fall mornings or holiday gatherings. This sweet, spiced bread combines tender biscuit dough with pumpkin flavors and a creamy glaze that melts in your mouth.

The image shows a round, twisted cinnamon pull-apart cake with a golden-brown baked crust, placed on a white plate. The cake has several twisted layers that reveal darker cinnamon filling inside, giving a rich textured look. Thick, white icing is dripped unevenly over the top, some pooling in the cake's crevices, adding a creamy contrast to the warm brown surface. The background is a white marbled texture scattered with small pine cones and tiny orange pumpkin-shaped candies, creating a cozy autumn feel. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cans refrigerated biscuit dough (16 biscuits total)
½ cup granulated sugar
2 teaspoons pumpkin pie spice (divided)
1 teaspoon cinnamon
1 cup brown sugar
½ cup butter
1/3 cup pumpkin puree
4 ounces cream cheese (room temperature)
2 tablespoons butter
¾ cup powdered sugar
½ teaspoon vanilla

Instructions

Step 1: Preheat your oven to 350 degrees Fahrenheit. Generously grease a 12-cup bundt pan with butter, oil, or cooking spray to prevent sticking.
Step 2: Chop each biscuit into 4 pieces to make approximately 64 dough pieces in total.
Step 3: In a large zip-top bag, combine granulated sugar, 1 teaspoon pumpkin pie spice, and cinnamon. Shake well to mix.
Step 4: Add the biscuit pieces into the sugar mixture. Seal the bag and shake to evenly coat all pieces in the spiced sugar.
Step 5: Place half of the coated biscuit dough pieces into the prepared bundt pan.
Step 6: In a small saucepan over medium heat, combine brown sugar, ½ cup butter, pumpkin puree, and the remaining 1 teaspoon pumpkin pie spice. Stir frequently until the mixture melts into a smooth sauce.
Step 7: Pour half of this butter mixture evenly over the biscuit pieces in the pan.
Step 8: Add the remaining coated biscuit pieces on top, then pour the rest of the butter mixture over them.
Step 9: Bake the monkey bread for about 40 minutes, or until it is golden brown and cooked through.
Step 10: Let the bread cool in the pan for 10 minutes before carefully inverting it onto a serving plate.
Step 11: While the bread cools, prepare the glaze: beat the cream cheese and 2 tablespoons butter in a bowl with an electric mixer until smooth and creamy.
Step 12: Add powdered sugar and vanilla to the cream cheese mixture and mix on low speed until fully combined.
Step 13: Warm the glaze in the microwave for 15-20 seconds until it reaches a pourable consistency.
Step 14: Drizzle the warm glaze over the monkey bread.
Step 15: Serve the monkey bread warm for the best flavor and texture.

Tips & Variations

Use room temperature cream cheese and butter for a smoother glaze.
Try adding chopped nuts such as pecans or walnuts between layers for extra crunch.
For a dairy-free version, substitute the butter with coconut oil and use a dairy-free cream cheese.
If you prefer a stronger pumpkin flavor, increase the pumpkin puree to ½ cup in the butter sauce.

Storage

Store any leftover pumpkin monkey bread in an airtight container at room temperature for up to 2 days. For longer storage, keep it in the refrigerator for up to 4 days. Reheat slices gently in the microwave for 15-20 seconds to restore warmth and softness.