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Pumpkin Monkey Bread

Classic monkey bread with a pumpkin twist!

This easy pumpkin monkey bread melts in your mouth and is an instant crowd pleaser!

Have you ever had monkey bread before? Of course you have!!

But if you haven’t, we absolutely have to fix that STAT. Starting right here. (Or maybe with my Easy Cinnabon Monkey Bread. It’s killer!)

This easy pumpkin monkey bread melts in your mouth and is an instant crowd pleaser!

Basically, monkey bread is biscuit dough (or homemade bread dough if you’d rather) that has been rolled around in cinnamon sugar and then covered in a sticky, sweet brown sugar sauce that bakes into a thick syrupy coating.

I like to add a little frosting to mine as well, just like you would to cinnamon rolls.

This easy pumpkin monkey bread melts in your mouth and is an instant crowd pleaser!

This recipe is a sweet Fall twist on classic monkey bread, because we’re adding a little pumpkin to that thick, caramel-y sticky sauce today! It’s unworldly, seriously.

We inhaled the pan of this stuff in moments, literally. I can’t even. ­čś▒

Enjoy!

This easy pumpkin monkey bread melts in your mouth and is an instant crowd pleaser!

Pumpkin Monkey Bread

Classic monkey bread with a pumpkin twist!

Ingredients:

  • 1/2 cup granulated sugar
  • 2 tablespoons pumpkin pie spice
  • 4 cans (16.3 oz each)┬árefrigerated biscuits
  • 1 cup packed brown sugar
  • 3/4 cup butter
  • 1/4 cup canned pumpkin (not pumpkin pie FILLING)
  • 1/2 cup Pillsbury cream cheese frosting

Directions:

  1. Preheat oven to 350°F. Spray 9-inch fluted tube cake pan generously cooking spray.
  2. In a gallon-sized ziptop bag, mix granulated sugar and pumpkin pie spice.
  3. Divide each can of dough into 8 biscuits and cut each biscuit into quarters. Place 6 to 8 biscuit pieces in sugar-spice mixture; shake well. Continue to add more biscuit pieces to sugar-spice mixture until all are completely coated. Place biscuit pieces in pan.
  4. In 1-quart saucepan, melt butter, brown sugar and pumpkin over medium heat. When mixture begins to boil, cook and stir 1 minute. Pour over biscuits in pan.
  5. Bake for 35 minutes or until golden brown. Cool in pan 10 minutes. Place plate upside down over pan; turn plate and pan over to release the monkey bread. 
  6. Melt frosting for 30 seconds in the microwave. Drizzle over the bread before serving.

Have you made a Something Swanky recipe? Post it on Instagram and tag me @somethingswanky or use the hashtag #somethingswankyrecipes. IÔÇÖd love to re-post!

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This easy pumpkin monkey bread melts in your mouth and is an instant crowd pleaser!

Ashton Swank

Ashton is the owner and author of Something Swanky. Although first and foremost a wife and mother, she considers herself an online entrepreneur, freelance writer and photographer, and brand ambassador. Her focus is in food styling, food photography and recipe development.

33 comments on “Pumpkin Monkey Bread”

  1. I’m so, like, impressed you made this from scratch. LOVE the pumpkin! And the gratitude. What did we do before Clorox wipes? Use sponges? That was so, like, last century.

  2. My kids love Monkey Buns so adding some pumpkin would change it up a bit! I’ll pin and try later! Thanks :)

  3. Not only could I “drink” cream cheese icing out of a squeeze bottle, I could drink sweetened condensed milk right fom the can! Sickingly sweet, but does it ever cure a sugar craving . . LOLOL

  4. I love that not only is it pumpkin monkey bread but it has caramel and cream cheese frosting! Over-the-top amazing, I can’t wait to make this!

  5. I love monkey bread and the fact that this is pumpkin I am going to have to make it soon! I would love if you could come share at my new linky party FriDays Made Sweet! at CupcakesWithSprinkles.blogspot.com

  6. Oh. My. These look DELICIOUS!! Definitely have to pin!

    ahumblebumble.blogspot.com

  7. I love that you have a caramel filling and cream cheese frosting. Pumpkin monkey bread sounds delicious enough, but a caramel filling and cream cheese frosting is making my mouth water!!

  8. This looks Amazing! I can’t wait to try it and I get a case of the weirds every now again, ok more than that, but rest assured it’s ok. Just drink more cream cheese frosting.

  9. Luckily my little boy just got past the ‘frequent accident toilet training’ phase. I heart Clorox wipes too! They are a life saver. The Pumpkin Monkey Bread looks amazing…I will definitely give it a try.

  10. I want to make this for a Thanksgiving morning breakfast. Can you please tell me how long it takes to make from start to finish? Thank you!

    • I made the dough in my bread machine which takes about an hour and a half. After that, about 15 minutes of prep. And then about 30 minutes of rising again, and 30 to bake. Even if you don’t use the bread machine, I would imagine it takes the same amount of time. You could also do everything the night before and let it do that last bit of rising in the fridge overnight. (you don’t have to, but in the morning I’d give it 10 minutes on a heating pad to rise just a bit more in some warmth). Then bake it in the morning for about 30 minutes (maybe a little longer if it goes straight from the refrigerator to oven).

  11. Totally not just you. Cream cheese frosting is pretty much the bomb. And so are Clorox wipes (I’ve been there with the potty training). And also? This pumpkin monkey bread. Eek! It looks sooo good!

  12. I made a pumpkin pull apart loaf a few weeks back that I was going to remake over the holidays but your photos make me want to make this instead. Drooling!! Yes, I could drink cream cheese frosting, I think I always somehow have some in my fridge. haha

    Soon you will forget the days of accidents and she will be a potty pro. :-)

  13. I’m addicted to carbs – so this is almost too much to look at right now
    SO much goodness in one little dish:)

  14. Pumpkin monkey bread sounds like a great way to wipe away those troubles–although I would be a tad wary if the pun is intended in a literal sense. Not sure how well they’d stand up to the task of wiping away the potty training messes…but that’s a totally different story. Talk about being in a weird mood today. Thanks for sharing at any rate!

  15. Mmmmmm sounds so good! Instantly pinned! :)

  16. wow! adding pumpkin to the bread mix sounds like a great idea! i’m going to give it a go in the bread machine, thanks for the recipe : )

  17. I made this today and it is turning out fabulous.
    We love pumpkin !
    Cream cheese frosting is where it is at!
    Thank you for the share.
    I had to pin it too…lol

  18. Hey Ashton,

    I’m wondering about your thoughts on making Monkey Bread the night before you are going to serve it. Like getting it to the point where it would bake and then throwing it in the fridge ’til the next morning when you then pop it in the oven . . . ?

  19. This looks amazing!! I can’t wait to give it a try- thank you for sharing.

  20. Making this now! But you say to add the sugar in with the flour pumpkin mixture when the sugar has already been added to the yeast. Also, you don’t mention any honey in the directions when talking about the caramel filling. When do I add that? Looks great!

  21. Also, how do I heat the caramel filling? Should I let it come to a boil over the stove? Should I just microwave the butter then add the sugar?

  22. I’m trying to make your recipe and am having a hard time following with how much sugar to add in step three. Unfortunately I’m doing this now, however you may need to re-write it so it doesn’t lead to confusion and questioning.

  23. I usually read blogs and blah, blah, blah but with your witty, fun and tasty food I find my self laughing and so enjoy your blog. Makes the Carrie Bradshaw of mommies. Thanks so much!

  24. Love all things pumpkin and I can’t wait to make this. And yes I think I could drink cream cheese frosting out of the bottle…lol

  25. Sorry but can you make the dough the night before you bake it? Any suggestions about how to prepare it beforehand so I could just pop it in the oven ?

    • I don’t have any experiencing refrigerating the dough for this particular recipe, but in GENERAL based on other dough-making experience– it seems like it would be okay to prep and refrigerate ahead of time, as long as you can pull it out with enough time to sit on the counter and rise a little at room temp before baking. Do the first rise in the bowl, like the recipe directs. Then roll into balls and place in bundt pan to refrigerate overnight. It should rise some in the fridge, then allow it to rise just a bit more on the counter in the morning before you bake. Hope that helps some :)

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