Can I use fresh pumpkin instead of canned?

Yes! You can use fresh pumpkin puree as long as it's strained well to remove excess moisture. The texture should be similar to canned pumpkin puree (not watery).

What's the difference between pumpkin puree and pumpkin pie filling?

Pure pumpkin puree (or canned pumpkin) contains only pumpkin with no added spices or sweeteners. Pumpkin pie filling has sugar, spices, and other ingredients already mixed in. For this recipe, always use pure pumpkin puree so you can control the sweetness and spice levels.

Can I make pumpkin monkey bread in a different pan?

Absolutely! While a bundt pan is traditional, you can use a 9x13 baking dish, loaf pan, or round cake pans. Adjust the baking time as needed (round pans may need less time, and the bread should be golden and cooked through).

How do I know when pumpkin monkey bread is done baking?

Your monkey bread is ready when the top is deep golden brown and the biscuits are cooked through. The bread should have puffed up by about 2 inches in the bundt pan. If you're unsure, you can insert a toothpick or knife into the center—it should come out clean or with just a few crumbs.

Can I use homemade dough instead of refrigerated biscuits?

Yes! Homemade dough works beautifully, though it requires more time for rising. You can also use Rhodes frozen dinner rolls—just let them thaw and rise according to package directions before cutting and coating them.

Why is my monkey bread stuck in the pan?

This usually happens if the pan wasn't greased well enough or if the bread cooled too long. Make sure to generously grease every part of your bundt pan. Invert the bread after 10 minutes of cooling—not sooner, not later. If it's stuck, pop it back in the oven for 5 minutes to re-melt the caramel, then try again.

Can I make pumpkin monkey bread without a bundt pan?

Yes! A 9-inch round cake pan or 9x13 baking dish works great. The baking time may be slightly different (usually a bit shorter for shallower pans), so start checking around 20-25 minutes.

Pumpkin Monkey Bread Recipe: Easy Fall Breakfast Treat

Name: Pumpkin Monkey Bread Recipe: Easy Fall Breakfast Treat
Prep time: 15 min
Cook time: 35 min
Total time: 40 min
Yield: 12
Cuisine: American
Ingredients: 2 cans (16.3 oz each) refrigerated Pillsbury Grands Flaky Layers biscuits (8 count per can); ½ cup granulated sugar; 2 teaspoons pumpkin pie spice, divided; 1 teaspoon ground cinnamon; ¾ cup packed light brown sugar; ½ cup (1 stick) unsalted butter; ⅓ cup pure pumpkin puree (not pumpkin pie filling); ½ teaspoon pumpkin pie spice; 1 cup powdered sugar; 2-3 tablespoons milk; ½ teaspoon vanilla extract; Pinch of cinnamon (optional)

Description

Easy pumpkin monkey bread with cinnamon sugar, pumpkin spice and caramel glaze. Perfect fall breakfast or dessert in 45 minutes!

Ingredients

Units Scale

2 cans (16.3 oz each) refrigerated Pillsbury Grands Flaky Layers biscuits (8 count per can)
1/2 cup granulated sugar
2 teaspoons pumpkin pie spice, divided
1 teaspoon ground cinnamon

For the Pumpkin Sauce:

3/4 cup packed light brown sugar
1/2 cup (1 stick) unsalted butter
1/3 cup pure pumpkin puree (not pumpkin pie filling)
1/2 teaspoon pumpkin pie spice

For the Glaze (Optional):

1 cup powdered sugar
2–3 tablespoons milk
1/2 teaspoon vanilla extract
Pinch of cinnamon (optional)

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Instructions

Step 1: Prep
Preheat oven to 350°F. Generously grease a 12-cup bundt pan with butter or nonstick cooking spray, making sure to coat all the nooks and crannies. Place the bundt pan on a baking sheet to catch any drips.

Step 2: Cut and Coat Biscuits
Open the cans of biscuits and separate them. Cut each biscuit into quarters (you’ll have 64 pieces total). In a large resealable plastic bag, combine the granulated sugar, 1 teaspoon pumpkin pie spice, and cinnamon. Add the biscuit pieces to the bag, seal, and shake well to coat all the pieces evenly.

Step 3: Layer in Pan
Arrange the coated biscuit pieces evenly in the prepared bundt pan, creating layers.

Step 4: Make Pumpkin Sauce
In a small saucepan over medium heat, combine the brown sugar, butter, pumpkin puree, and remaining ½ teaspoon pumpkin pie spice. Cook, stirring constantly, until the butter is melted and the sugar is dissolved (about 2-3 minutes). The mixture should be smooth and well combined.

Step 5: Pour and Bake
Pour the warm pumpkin sauce evenly over the biscuit pieces in the bundt pan, making sure to distribute it throughout. Bake for 40-45 minutes, or until the top is deep golden brown and the biscuits are cooked through. The monkey bread should puff up as it bakes.

Step 6: Cool and Invert
Remove from oven and let cool in the pan for exactly 10 minutes. Place a large serving plate over the top of the bundt pan. Using oven mitts, carefully flip the pan and plate together so the monkey bread releases onto the serving plate. Lift off the bundt pan. If any pieces stick, gently remove them and place back on the bread.

Step 7: Make Glaze (Optional)
While the monkey bread cools slightly, whisk together the powdered sugar, 2 tablespoons milk, vanilla extract, and cinnamon in a small bowl. Add more milk if needed to reach a drizzling consistency. Drizzle the glaze over the warm monkey bread.

Step 8: Serve
Serve warm, pulling apart pieces with your hands or forks. Enjoy!

Notes

Storage: Store leftover monkey bread in an airtight container in the refrigerator for up to 4 days. Reheat individual portions in the microwave for 30-45 seconds.

Make Ahead: Assemble the entire recipe through Step 5 (before baking), cover tightly with plastic wrap, and refrigerate overnight. In the morning, let it sit at room temperature while the oven preheats, then bake as directed, adding 5-10 extra minutes to the baking time.

Freezing: Freeze the baked monkey bread (without glaze) for up to 2-3 months. Wrap tightly in plastic wrap, then aluminum foil. Thaw overnight in the refrigerator and make fresh glaze before serving.

Pan Substitution: If you don’t have a bundt pan, use a 9×13-inch baking dish. The baking time may be slightly shorter (check around 30-35 minutes).

Pumpkin Puree: Make sure to use pure pumpkin puree, not pumpkin pie filling. The filling contains added sugars and spices that will make the recipe too sweet.

Cream Cheese Glaze Option: For a richer glaze, beat together 4 oz softened cream cheese, 2 tablespoons softened butter, 1 cup powdered sugar, ½ teaspoon vanilla, and 1-2 tablespoons milk until smooth. Heat in microwave for 15-20 seconds to make it pourable.

Add-Ins: Feel free to add ½ cup chopped pecans or walnuts between the biscuit layers for extra crunch.

Checking Doneness: The monkey bread is done when the top is deep golden brown and a toothpick inserted into the center comes out clean or with just a few crumbs.

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Bread
Method: Bake
Cuisine: American