Easy Pumpkin Monkey Bread

12 servings
55 min

With pumpkin spice and everything nice, this easy pumpkin monkey bread recipe is the perfect sweet treat for your holiday menu.



Once upon a time, there was a woman who loved bread.


Especially bread soaked in butter and sugar.


This same woman also had a deep and abiding love for all things pumpkin.


Thus said woman (who consequently happens to be the author of this short story) created the best sweet treat known to mankind.


Imagine freshly baked chunks of dough soaked in a creamy smooth blend of pumpkin, sugar, butter, and spice.


It is truly nice not to mention melt-in-your-mouth delicious.


In case you have never made monkey bread the secret to getting it out of the glass pan is to lay a large platter or serving tray on top then flip it upside down onto the platter.


Give it a minute to let the bread fall onto the plate.


Then all of that gooey, sticky, sugary yumminess will coat all of the pieces.


To take this delicious treat to the next level, consider spreading vanilla icing over the top of it. It could even be turned into a birthday cake!


Bon appetit!


For more pumpkin ideas be sure to check out:

Easy Pumpkin Monkey Bread


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Recipe details

  • 12  servings
  • Prep time: 15 Minutes Cook time: 40 Minutes Total time: 55 min
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Ingredients


  • 2 cans refrigerated biscuits
  • 1 c brown sugar
  • 1/2 c butter
  • 1/4 c pumpkin puree
  • 3 oz vanilla cook & serve pudding
  • 2 tbsp 1% milk
  • 1 1/2 tsp cinnamon
  • 1/2 tsp cloves
  • 1/4 tsp ginger
  • 1/4 tsp nutmeg

Instructions


Cut the biscuits into quarters and place in a greased 9×13 or extra large baking dish.
Melt the butter in a saucepan over the stove.
Add the remaning ingredients and bring to a boil.
Pour the sauce over the dough in the baking dish.
Bake at 350F for 40 mins.
After baking is commplete, flip the dish upside down onto a large serving platter.

Tips

  • Macros Per Serving: 32g Net Carbs, 8g Fat, 2g Protein

Ahna Fulmer // Hammers N Hugs
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Comments

  • Pam Pam on Dec 30, 2021

    Did you use the flakey, layered type of biscuit? Or the other, more solid type?

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