Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

Pumpkin Monkey Bread Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4 from 13 reviews

This Pumpkin Monkey Bread is a deliciously sticky, sweet treat perfect for fall. Made with flaky biscuit dough filled with pumpkin puree, coated in a cinnamon-ginger sugar mixture, and baked in a buttery pecan sauce, it’s an irresistible pull-apart dessert that’s perfect for sharing.

  • Total Time: 1 hour 10 minutes
  • Yield: 6 servings

Ingredients

Bread Ingredients

  • 2 (16 ounce) cans refrigerated flaky biscuit dough
  • ½ cup pumpkin puree
  • ¼ cup brown sugar
  • ¼ cup granulated sugar
  • 1 tablespoon cinnamon and ginger mix
  • ¾ cup chopped pecans

Sauce Ingredients

  • ½ cup unsalted butter
  • ½ cup brown sugar
  • 1 teaspoon cinnamon and ginger mix
  • ½ teaspoon kosher salt

Instructions

  1. Prepare the pan: Preheat the oven to 350°F (175°C). Spray a bundt pan generously with non-stick spray and lightly dust it with flour to prevent sticking due to the sticky dough.
  2. Slice biscuits: Open the biscuit cans, remove the biscuits, and cut each biscuit in half.
  3. Fill biscuits: Flatten each biscuit half gently and add about ½ teaspoon of pumpkin puree in the center. Wrap the dough around the pumpkin to contain the puree inside.
  4. Mix sugar coating: In a large zip-top bag, combine ¼ cup brown sugar, ¼ cup granulated sugar, and 1 tablespoon cinnamon-ginger mix. Seal the bag and shake to mix well.
  5. Coat biscuit balls: Place the pumpkin-stuffed biscuit halves into the bag in batches and shake gently to coat them evenly with the sugar-spice mixture.
  6. Add pecans and sauce base: Pour chopped pecans into the bottom of the prepared bundt pan. Pour half of the prepared sauce (see step 13-16) over the pecans.
  7. Layer dough balls: Add half of the coated dough balls on top of the pecans and sauce. Pour the remaining sauce over the dough balls, then add the remaining dough balls on top.
  8. Bake: Place the bundt pan in the preheated oven and bake for 45-55 minutes until the dough balls are golden brown and the mixture is firm but slightly springy to the touch.
  9. Cool and unmold: Remove from the oven and let the monkey bread cool for 5-10 minutes. Carefully invert the bundt pan onto a large serving plate.
  10. Add remaining nuts: If any pecans remain stuck inside the pan, scoop them out and spoon over the top of the bread.
  11. Serve: Pull apart the bread and enjoy the sticky, flavorful pumpkin-filled bites.
  12. Make the sauce: In a medium saucepan, melt ½ cup unsalted butter over medium-high heat. Add ½ cup brown sugar and cook, stirring, for about 5 minutes until the sugar dissolves and the mixture becomes syrupy.
  13. Finish sauce: Remove from heat and stir in 1 teaspoon cinnamon-ginger mix and ½ teaspoon kosher salt. Pour this sauce over the pecans and dough balls as instructed.

Notes

  • Coating the bundt pan with both non-stick spray and flour helps prevent the sticky monkey bread from sticking.
  • Use refrigerated biscuit dough for best flaky texture and convenience.
  • You can adjust the amount of pumpkin puree in each biscuit ball slightly based on preference.
  • Allow the bread to cool slightly before inverting to avoid breaking apart.
  • Store leftovers covered at room temperature for up to 2 days or refrigerate for longer.
  • Author: Olivia
  • Prep Time: 20 minutes
  • Cook Time: 50 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://iamstarved.com/pumpkin-monkey-bread-recipe/