This fun and delicious pumpkin monkey bread is full of pureed pumpkin, warm spices, gooey caramel, and chopped pecans made super easy with canned biscuit dough!
Are you looking for a fun and festive fall breakfast? Look no further!
This pumpkin monkey bread can be served as a holiday breakfast for guests, or as a dessert to end the night’s feast!
Taking help from the store with premade canned biscuit dough, this pumpkin monkey bread comes together fast!
Each little bite is full of pumpkin puree, rolled in sweet brown sugar and spice, and layered with ooey gooey caramel sauce.
Trust me, everyone will want to get a piece of this pumpkin monkey bread!
Ingredients for pumpkin monkey bread
For the bread:
- Flaky canned biscuits – These are found in the refrigerator aisle of most major grocery stores.
- Pumpkin pie spice – Feel free to use homemade or your favorite store-bought variety.
- Pumpkin puree – This puree will be in the center of our little dough balls, almost like a mini pumpkin pie in each bite!
- Brown sugar – Brown sugar will add sweetness and a deep molasses flavor.
- Granulated sugar – To add sweetness to the monkey bread.
- Chopped pecans – Nutty and buttery, pecans are a classic fall flavor.
For the caramel sauce:
- Butter – The fat from the butter helps give the caramel sauce a smooth, rich mouth feel.
- Pumpkin pie spice – To mimic the dough’s flavors, I’ve also added pumpkin pie spices here.
- Brown sugar – Brown sugar makes rich and dark caramel.
- Kosher salt – Even baked goods need salt to help balance the flavors and enhance them.
What is monkey bread?
Monkey bread is a sticky, sweet dessert (or decadent breakfast) pull-apart bread.
It’s called monkey bread because you pick off little pieces at a time with your hands, similar to how a monkey eats!
Make your own pumpkin pie spice
Pumpkin pie spice can be found easily in the spice aisle of most major grocery stores.
But there’s nothing wrong with wanting to make your own at home!
My favorite blend is cinnamon, ginger, nutmeg, and cloves.
Nuts about nuts?
Suppose you’re not a fan of pecans, no worries! You can replace them with walnuts, almonds, or cashews.
If you’re not a fan of any of those, feel free to omit them completely.
Storage and leftovers
Lastly, any leftover pumpkin monkey bread can be stored in the refrigerator for up to 2 days, but it really is best eaten the day of.
More pumpkin recipes
- Looking for your favorite coffee without the drive-thru? Try my Pumpkin Cream Cold Brew Coffee.
- Need a savory dinner roll? Try my Rosemary Pumpkin Rolls.
- Want a fall twist on a classic? Try my Pumpkin Cinnamon Rolls.
- Craving something sweet? Try my Pumpkin Cream Cheese Muffins.
- 2 (16 ounce) cans refridgerated flaky biscuit dough
- 1/2 cup pumpkin puree
- 1/4 cup brown sugar
- 1/4 cup granulated sugar
- 1 tablespoon pumpkin pie spice
- 3/4 cup chopped pecans
- 1/2 cup unsalted butter
- 1/2 cup brown sugar
- 1 teaspoon pumpkin pie spice
- 1 teaspoon kosher salt
- Preheat the oven to 350 degrees F. and spray a bundt pan with non-stick spray and a light dusting of flour making sure to coat the pan and set aside. This helps so the bread will not stick to the pan as it's very sticky.
- Open your biscuits, remove the biscuits, and cut each biscuit in half.
- Gently flatten each biscuit half and add 1/2 teaspoon pumpkin puree to each biscuit half. Wrap the biscuit up so the pumpkin puree is contained in the middle of the biscuit half.
- In a large ziptop baggie add brown sugar, granulated sugar, and pumpkin pie spice. Close the top and gently shake to mix.
- Place the stuffed biscuit balls into the bag and shake to coat the balls with the sugar and spice mixture. You can do this in batches to make it easier.
- In the bottom of the prepared bundt pan add the pecans and pour half of the sauce mixture over the pecans.
- Add in half the dough balls and pour the remaining sauce over the balls and then top with the remaining dough balls.
- Add to the preheated oven and bake for 45-55 minutes. The mixture should be semi-firm to the touch and the dough balls will be golden brown in color.
- Rremove from the oven, let cool for 5-10 minutes, and turnover the bread onto a large serving plate.
- If any nuts remain in the pan feel free to scoop them out and spoon over the top of the monkey bread.
- Pull apart to enjoy.
- In a medium-sized saucepan add butter and brown sugar.
- Set the pan over medium-high heat and cook until the sugar dissolves, about 5 minutes.
- Rremove from the heat and stir in the pumpkin pie spice and the kosher salt.
Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 385Total Fat: 26gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 41mgSodium: 311mgCarbohydrates: 40gFiber: 2gSugar: 32gProtein: 2g
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.