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Cozy Pumpkin Spice Monkey Bread: 5-Ingredient Easy Dessert

pumpkin spice monkey bread - featured image

A warm, pull-apart dessert combining the comfort of cinnamon rolls with the ease of monkey bread, featuring simple pantry ingredients and a rich pumpkin spice flavor.

Ingredients

Scale
  • 16 oz Large Canned Biscuits
  • 1/2 cup Unsalted Butter
  • 1 cup Granulated Sugar
  • 2 teaspoons Ground Cinnamon
  • 1/2 cup Pumpkin Puree
  • 1 teaspoon Pumpkin Pie Spice
  • 1 teaspoon Vanilla Extract
  • 1/4 teaspoon Salt

Instructions

  1. Preheat oven to 350°F (175°C) and generously grease a 10-inch bundt pan with butter or non-stick spray.
  2. Open the can of biscuits and separate them into individual rounds; cut large biscuits into quarters for more surface area.
  3. In a small bowl, mix granulated sugar and ground cinnamon, then toss the biscuit pieces until evenly coated.
  4. Arrange the coated dough pieces in the bottom of the greased bundt pan, filling it about halfway without packing too tightly.
  5. In a small saucepan over low heat, melt the unsalted butter, then stir in pumpkin puree, pumpkin pie spice, vanilla extract, and salt until smooth.
  6. Pour the warm pumpkin-butter mixture evenly over the dough in the pan, then sprinkle the remaining cinnamon-sugar mixture on top.
  7. Bake for 35-40 minutes until the top is golden brown and a toothpick inserted into the center comes out clean.
  8. Let the bread cool in the pan for 5-10 minutes, then run a knife around the edges and invert onto a serving plate to serve warm.

Notes

If the top browns too quickly, tent loosely with aluminum foil after 20 minutes. Ensure butter is melted and warm when mixing with pumpkin to ensure even coating. Do not overmix the dough when coating in sugar to maintain a light texture. Can be stored in an airtight container at room temperature for 2 days or refrigerated for 5 days.

Nutrition

Keywords: pumpkin spice, monkey bread, easy dessert, fall baking, cinnamon roll, comfort food, pumpkin dessert, bundt cake