If there’s one fall breakfast or dessert that instantly makes the whole house smell like autumn, it’s Pumpkin Spice Monkey Bread Recipe. Warm, gooey, and full of cinnamon-sugar pumpkin spice flavor, this pull-apart bread is a cozy treat that feels like a hug on a chilly day. Made with soft dough balls coated in pumpkin spice sugar and layered with a buttery brown sugar glaze, it’s the kind of recipe that will have everyone reaching for “just one more piece.”
I’ve always loved monkey bread because it brings people together. It’s meant to be shared—whether you’re enjoying it as a sweet weekend breakfast, a festive Thanksgiving brunch centerpiece, or a comforting dessert on a fall evening. And the best part? You don’t need to be a professional baker to make it. With a little pumpkin, spice, and everything nice, you’ll have a homemade masterpiece that’s as fun to make as it is to eat.
Why You’ll Love Pumpkin Spice Monkey Bread
There are so many reasons why this recipe will become a seasonal favorite in your home:
- Cozy fall flavors – Pumpkin purée, cinnamon, nutmeg, and cloves give this bread that signature autumn taste.
- Pull-apart fun – Kids and adults alike will love grabbing bite-sized pieces of the gooey bread.
- Perfect for gatherings – Serve it for brunch, dessert, or a party snack—it’s always a hit.
- Simple ingredients – You only need pantry staples plus a little pumpkin puree.
- Make-ahead friendly – You can prep it the night before and bake fresh in the morning.
If you love pumpkin spice lattes, pumpkin bread, or cinnamon rolls, this Pumpkin Spice Monkey Bread Recipe will feel like the perfect combination of all three.
How to Make Pumpkin Spice Monkey Bread
Making monkey bread is easier than you think, and I’ll walk you through it step by step.
Ingredients
- 2 cans refrigerated biscuit dough (or homemade dough if you prefer)
- 1 cup granulated sugar
- 2 teaspoons pumpkin spice
- 1 teaspoon ground cinnamon
- ½ cup pumpkin purée (not pumpkin pie filling)
- 1 cup brown sugar, packed
- ¾ cup unsalted butter, melted
- 1 teaspoon vanilla extract
- Optional: chopped pecans or walnuts for crunch
Instructions
- Prep the oven and pan – Preheat your oven to 350°F. Grease a bundt pan or tube pan generously with butter or non-stick spray.
- Cut the dough – Separate the biscuit dough into pieces and cut each biscuit into quarters.
- Coat with pumpkin spice sugar – In a bowl, mix granulated sugar, pumpkin spice, and cinnamon. Roll each dough piece in the mixture until well coated.
- Layer in the pan – Place half of the coated dough balls into the prepared pan. Spoon half of the pumpkin puree on top, spreading lightly. Sprinkle with a handful of nuts if using. Repeat with the remaining dough and pumpkin puree.
- Make the glaze – In a saucepan, combine melted butter, brown sugar, and vanilla. Stir until smooth and pour evenly over the dough in the pan.
- Bake – Place in the oven and bake for 35–40 minutes, or until golden brown and bubbling.
- Cool and flip – Allow to cool in the pan for about 10 minutes, then carefully invert onto a serving platter.
- Enjoy – Pull apart the gooey, spiced bread and enjoy warm.
What to Serve With Pumpkin Spice Monkey Bread
This sweet, gooey bread pairs wonderfully with:
- Coffee or tea – A hot cup of pumpkin spice latte or black coffee is the perfect match.
- Whipped cream or ice cream – Add a little extra indulgence with a creamy topping.
- Fruit salad – Balance the sweetness with fresh berries or sliced apples.
- Savory breakfast sides – If serving for brunch, pair with scrambled eggs, bacon, or sausage.
Pumpkin Spice Monkey Bread shines on its own, but it’s also a great addition to a holiday spread.
Tips for Perfecting Pumpkin Spice Monkey Bread
- Use real pumpkin puree – Skip pumpkin pie filling, which already has spices and sugar added.
- Grease the pan well – Monkey bread can stick if your pan isn’t coated enough.
- Don’t overbake – Overbaking can dry it out; aim for golden brown and bubbling edges.
- Let it rest before flipping – Allowing it to cool slightly keeps the caramel glaze from spilling everywhere.
- Add nuts or raisins – For texture and flavor variety, mix in pecans, walnuts, or golden raisins.
Storing and Reheating Pumpkin Spice Monkey Bread
- Room temperature – Store covered for up to 2 days.
- Refrigerator – Keeps for 4–5 days when stored in an airtight container.
- Freezer – Wrap portions in plastic and foil, then freeze for up to 2 months.
To reheat, place a serving in the microwave for 20–30 seconds or warm the whole pan in a 300°F oven for 10–15 minutes. The gooey glaze comes back to life beautifully.
FAQs
Can I make Pumpkin Spice Monkey Bread Recipe ahead of time?
Yes! Assemble everything the night before, cover with plastic wrap, and refrigerate. Bake fresh in the morning.
Can I use homemade dough instead of biscuit dough?
Absolutely. A simple yeast dough or brioche dough works beautifully in this recipe.
How do I keep the bread from sticking to the pan?
Make sure to grease the pan very well with butter or cooking spray, and allow it to rest for 10 minutes before flipping.
Can I make this without pumpkin puree?
Yes, but you’ll lose the distinct pumpkin flavor. You can replace it with applesauce for a different fall twist
Conclusion
This Pumpkin Spice Monkey Bread Recipe is the ultimate fall comfort food—warm, gooey, and filled with cozy pumpkin spice flavor. Whether you’re serving it for brunch, dessert, or a holiday breakfast, it’s guaranteed to bring smiles to the table. Simple to prepare, fun to eat, and always a crowd-pleaser, this pull-apart bread is one of those seasonal treats you’ll want to make again and again.
So gather your ingredients, preheat your oven, and let the smell of pumpkin spice fill your home. Once you try it, you’ll see why monkey bread has remained a family favorite for generations—especially when given this delicious pumpkin twist.
Pumpkin Spice Monkey Bread
Ingredients
Equipment
Method
- Preheat oven to 350°F. Grease a 12-cup bundt pan with nonstick spray.
- Mix granulated sugar and pumpkin pie spice in a small bowl.
- Cut biscuit dough into quarters. Roll pieces in the sugar mixture and place in the pan.
- In a bowl, mix brown sugar, melted butter, pumpkin puree, and vanilla. Pour over dough pieces in the pan.
- Bake for 35–40 minutes, until golden brown and cooked through. Cool 5–10 minutes before inverting onto a plate.