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Pumpkin Monkey Bread

This delightful twist on classic pull-apart bread features pumpkin-spiced biscuits coated in sweet glaze, making it a perfect fall treat for cozy gatherings or brunch.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 12 servings
Course: Breakfast, Dessert
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 2 tubes refrigerated flaky biscuits (8-count each) Pillsbury works best for rise and flakiness.
  • 1/2 cup granulated sugar Regular white sugar is fine.
  • 3 teaspoons pumpkin pie spice, divided Store-bought or homemade blend with cinnamon, nutmeg, and ginger.
  • 1 cup light brown sugar, packed Adds moisture and depth of flavor.
  • 1/2 cup unsalted butter, melted Use unsalted for better control over flavor.
  • 1/3 cup pure pumpkin Not pumpkin pie filling!
  • 1/2 cup chopped pecans, divided Optional; substitute with walnuts or omit.
  • 1/4 cup unsalted butter, softened Best at room temperature for the glaze.
  • 1 ounce cream cheese, softened Adds delicious richness to the glaze.
  • 1/2 teaspoon vanilla extract Use pure vanilla for best flavor.
  • 3/4 cup confectioners' sugar Sift to avoid lumps.
  • 2-3 tablespoons whole milk, room temperature Adjust glaze consistency with milk.

Method
 

Preparation
  1. Preheat your oven to 350 degrees F (175 degrees C).
  2. Spray a 10-inch bundt pan generously with nonstick cooking spray and set aside.
  3. Open the biscuit tubes and cut each biscuit into six pieces, totaling 96 pieces.
  4. In a small bowl, mix the granulated sugar with 2 teaspoons of pumpkin pie spice.
  5. Place the biscuit pieces in a large bowl and sprinkle the sugar-spice mixture over them. Toss to coat.
  6. In another bowl, combine the light brown sugar, melted butter, pumpkin, and remaining teaspoon of pumpkin pie spice. Stir until smooth.
Baking
  1. Layer half of the coated biscuit pieces in the bottom of the prepared bundt pan.
  2. Pour half of the pumpkin mixture over the biscuits, then sprinkle with half of the chopped pecans.
  3. Add the remaining biscuit pieces, followed by the rest of the nuts and pumpkin mixture.
  4. Bake for 40-45 minutes until golden brown and a toothpick comes out clean.
  5. Cool in the pan for about 10 minutes, then invert onto a serving plate.
Glazing
  1. In a medium bowl, mix softened butter, cream cheese, vanilla extract, and confectioners' sugar.
  2. Add 2 tablespoons of milk to achieve a smooth consistency, adjusting as needed.
  3. Drizzle the glaze generously over the warm monkey bread and serve.

Notes

Ensure not to overbake the monkey bread; it should be soft in the center. Try adding a pinch of salt to the glaze for extra flavor.