Pumpkin Spice Monkey Bread Recipe


I’m just as sick of hearing about pumpkin spice foods as anyone else, but the ubiquity of the trend is absolutely for a reason: the aroma of pumpkin spice is delicious. That’s why I’m honoring the staple of the season by crossing it with a sweet and sticky puzzle dough. Pair it with a PSL for breakfast if you dare, it’ll be anything but basic.

Pumpkin Spice Monkey Bread Recipe

Yield: 10 inch Bundt Cake
Total duration: 50 minutes

  • 1 stick of unsalted butter
  • ½ cup of pumpkin puree
  • 1 ½ cup packed brown sugar
  • 1 cup of white sugar
  • 1 teaspoon of pumpkin pie spice
  • ¼ teaspoon of salt
  • 2 Large Pillsbury Boxes! biscuits
  • ¼ cup caramel chips
  • ¼ cup chopped walnuts


1. Preheat the oven to 350 ℉. Grease a 10 to 12 cup Bundt pan or tube pan; put aside.
2. In a medium saucepan, combine butter and pumpkin. Stir over medium heat until the butter is melted. Add the sugars, pumpkin spices and salt. Stir constantly until the sugars are melted and the mixture begins to bubble and thicken.
3. Cut each of the 16 cookies into quarters, making 64 pieces. Place them in the bundt pan, along with the caramel and walnuts. Mix them so that everything is evenly dispersed. Pour pumpkin mixture over cookies, evenly coating all dough.
4. Bake for 30 to 35 minutes, until golden brown.
5. Take the bread out of the oven and let cool in the pan for 15 minutes.
6. Invert it out of the pot onto a plate. Serve hot.


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