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–+ servings
Pumpkin Spice Monkey Bread

Irresistible Pumpkin Spice Monkey Bread for Fall Cravings

This Pumpkin Spice Monkey Bread is a delightful treat perfect for breakfast or dessert with a blend of pumpkin spice and caramel.
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Prep Time 15 minutes
Cook Time 50 minutes
Cooling Time 15 minutes
Total Time 1 hour 20 minutes
Servings: 8 servings
Course: Desserts
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Pumpkin Spice Monkey Bread Ingredients
  • 2 cans Refrigerated Buttermilk Biscuits Opt for non-flaky types
  • 1/2 cup Granulated Sugar Can substitute with coconut sugar
  • 1 tablespoon Pumpkin Pie Spice Or a mix of cinnamon, nutmeg, and ginger
  • 1/4 cup Salted Butter Unsalted works too
  • 1/2 cup Light Brown Sugar Dark brown sugar can deepen flavor
  • 1/2 cup Heavy Cream Half-and-half is a lighter choice
  • 1 cup Pure Pumpkin Puree Don't use pumpkin pie filling
  • 1 teaspoon Vanilla Extract Optional

Equipment

  • Bundt pan
  • Medium saucepan
  • Large zip-top bag

Method
 

Step-by-Step Instructions for Pumpkin Spice Monkey Bread
  1. Preheat your oven to 350°F (175°C).
  2. Cut refrigerated buttermilk biscuits into four pieces. Combine granulated sugar and pumpkin pie spice in a zip-top bag, add biscuit pieces, seal and shake well.
  3. Layer half of the coated biscuit pieces in a Bundt pan.
  4. Melt salted butter and light brown sugar in a saucepan, then stir in heavy cream and pumpkin puree. Let it simmer for 3-5 minutes.
  5. Pour pumpkin caramel sauce over the biscuit pieces and bake for 45-50 minutes.
  6. Cool for 15 minutes, then invert onto a plate to serve.

Nutrition

Serving: 1pieceCalories: 250kcalCarbohydrates: 35gProtein: 3gFat: 12gSaturated Fat: 7gMonounsaturated Fat: 4gCholesterol: 30mgSodium: 250mgPotassium: 100mgFiber: 1gSugar: 10gVitamin A: 600IUCalcium: 40mgIron: 1mg

Notes

Store leftovers in an airtight container; can be refrigerated for 5 days or frozen for 3 months.

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