It  is almost October but I just couldn’t wait another moment to post a pumpkin recipe.  I absolutely LOVE the flavors of fall and baking during this time of year not only fills my belly…but my soul.  I make a couple of different versions of Monkey Bread.  One uses frozen rolls and rises overnight, then there is this recipe which is much simpler and quicker.  The addition of pumpkin puree and pumpkin pie spice adds great seasonal flavor, I can’t wait for you to try it.

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Using refrigerator biscuits is such a time saver.  I use 2 packages of the large biscuits but you could also use 4 packages of the smaller ones and just cut each biscuit in half.  The glaze might be a bit of an overkill but…why not!?!  If we are going to eat decadent and gooey Pumpkin Monkey Bread then lets go all in.

Here are some other awesome recipes using different kinds of refrigerated dough to check out, Cinnamon Roll French Toast Bake, Crescent Roll Breakfast Pastry, Apple Cream Cheese Breakfast Braid.

Begin by making the sugar and spice mixture to cover the pieces of biscuit in.  I used 1/2 cup sugar, 1 tsp cinnamon and 1 tsp pumpkin pie spice.  Combining them in a large Ziploc bag works well.

It works great to set up an assembly line.  1) A cutting board with the biscuits that have been quartered 2) The quartered biscuits then go into the spice filled Ziploc bag for a good shake 3) Lastly, the seasoned biscuit pieces are placed into a greased bundt pan.

Once all of the biscuit have been covered in the spice mixture, it is time to make the pumpkin caramel mixture to pour over the biscuits.  Butter, brown sugar, pumpkin puree and pumpkin pie spice are heated over a low heat until it is smooth.

Then the mixture is poured evenly over the biscuits.

Until they are covered in pumpkin caramel goodness.

After 30-35 minutes in the oven the top will be golden brown.

Let it cool in the pan for about 4 minutes before inverting it onto a large plate.  While the bread is cooling, combine all of the glaze ingredients and then pour over the top.  It is best served warm but keeps well at room temperature for up to 3 days.  Enjoy!!

Easy Pumpkin Monkey Bread

Easy Monkey Bread made with refrigerated biscuits and seasoned with pumpkin puree and spice.  Fall flavors in a bundt pan.

Course Breakfast
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes


  • 1/2 cup granulated sugar
  • 1 tsp cinnamon
  • 1 tsp pumpkin pie spice
  • 2 cans refrigerator biscuits {large variety-8 count}
  • 1 cup brown sugar
  • 1/2 cup butter
  • 1/2 cup pumpkin puree
  • 1/2 tsp pumpkin pie spice


  • 1 1/4 cup powdered sugar
  • 1/4 cup heavy cream {or milk}
  • 2 tsp vanilla extract


  1. Preheat oven to 350 degrees.  Spray bundt pan well with non-stick spray.  Combine granulated sugar, cinnamon and pumpkin pie spice in a large Ziploc bag.  Cut each biscuit into quarters and coat pieces in the cinnamon sugar mixture.  Put coated biscuits into bundt pan, being sure to make an even layer around entire pan.  In a small sauce pan combine brown sugar, butter, pumpkin puree and pumpkin pie spice.  Cook over a medium-low heat until the butter is melted and the sugar is dissolved.  Pour mixture over the coated biscuits in the bundt pan.  Bake for about 35 minutes or until top is golden brown and biscuits are cooked through.  Cool in pan for 3-4 minutes and then invert Monkey Bread onto large plate.  While bread is cooling, combine glaze ingredients and drizzle over inverted bread.  Serve warm.

Recipe Notes

  •  If you love pumpkin spice you could increase the amount by 1/2 tsp.