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