Pumpkin Monkey Bread with Maple Glaze {VIDEO}
This post may contain Amazon or other affiliate links. As an Amazon associate, I earn from qualifying purchases.
Refrigerated biscuits make this sticky, sweet pumpkin monkey bread irresistible and so simple to make. Let it cool and drizzle with maple glaze, and enjoy the taste of fall.
We love desserts that are full of fall flavors like Apple Pie Dessert Crepes Pumpkin Gooey Butter Cake, and Pumpkin Crème Brûlée.
Table of Contents
WHAT IS MONKEY BREAD?
Monkey Bread, also known as Pull-Apart Bread, is not only sinfully delicious for breakfast or dessert, it’s also fun to eat. This recipe is all gussied up for autumn with pumpkin, fall spices, and a sweet maple glaze.
Nothing has been better than this incredible pull-apart bread to come out of my oven lately, and that’s no lie!
Pumpkin Monkey Bread….. Rocked. My. House! I made it one day and we ate it for dessert that night, and then we devoured the rest of it the next morning for breakfast.
Fluffy, soft, and doughy sections of biscuit dough coated in cinnamon-sugar and cozied up with pumpkin cheesecake and a hint of chocolate! Um, yes, please! Drizzled with a decadent maple glaze that seeps into every little crevice and makes every bite melt in your mouth amazing…… just how you would imagine fall would taste.
This post may contain affiliate links. Please read my disclosure policy here.
How To Make Pumpkin Monkey Bread
When you are making this recipe, you’ll want to use the full recipe at the bottom of the page.
- Simply start with refrigerated biscuits cut into quarters. Roll half of the biscuit quarters around a chocolate chunk. Roll remaing biscuit quarters into balls (without chocolate).
- Shake the biscuit balls in a zip-top bag of sugar and spice.
- At this point you will cook the buttery pumpkin and cream cheese mixture
- Spread half of the biscuit balls in a bundt pan, cover with 1/2 of the pumpkin mixture. Top with the remaining biscuit balls and pumpkin mixture.
- Place half of the dough balls in a bundt pan piece by piece covering the pumpkin cheesecake filling and bake.
- Cool for 5-10 minutes before turning out on plate. Mix up the glaze while the monkey bread cools.
- Drizzle with glaze and serve warm or room temprature.
Each fluffy piece is prime for popping right into your mouth. Full of all your favorite things about fall baked into a single, beautiful creation. Happiness, guaranteed.
You absolutely HAVE to give this pumpkin monkey bread recipe a try! It is so simple to make and will become a fall staple in your home!
Pumpkin Cheesecake Monkey Bread
Refrigerated biscuits make this sticky, sweet pumpkin monkey bread irresistible and so simple to make. Let it cool and drizzle with maple glaze, and enjoy the taste of fall.
Ingredients
- 1/2 cup granulated sugar
- 2 tablespoons pumpkin pie spice
- 1 cup packed brown sugar
- 1/2 cup butter
- 1 cup solid pumpkin (not pumpkin pie mix)
- 8 ounces cream cheese
- 4 cans (7.5 oz each) refrigerated buttermilk biscuits
- 1/2 cup semi-sweet chocolate chunks
For Glaze
- 1 cup powdered sugar
- 2 tablespoon maple syrup
- 1/4 teaspoon vanilla
- 1-2 tablespoons milk
Instructions
- Heat oven to 350°F. Spray 6-cup fluted tube cake pan with cooking spray.
- In large plastic zip top bag, mix granulated sugar and pumpkin pie spice and set aside.
- In 1-quart saucepan, heat brown sugar, butter, pumpkin and cream cheese over medium heat, stirring occasionally, until butter is melted. Beat mixture with whisk until mostly smooth (its okay if there are some tiny pieces of cream cheese that remain).
- Separate 1 can of dough into 10 biscuits. Cut each biscuit into quarters (tip: you can stack 3 biscuits together, cut stack into quarters and separate pieces). Place a piece of chocolate in center of each dough quarter and press dough into a ball covering chocolate chunk. Place biscuit pieces into sugar bag and shake to coat. When pieces are coated, arrange in pan.
- Open second can of biscuits, cut into quarters, roll into balls (without chocolate). Place biscuit pieces into bag and shake to coat and arrange in pan with chocolate stuffed dough balls.
- Pour half of pumpkin mixture over biscuit pieces in pan.
- Cut and roll remaining 2 cans of biscuits as before and arrange in pan. Pour remaining pumpkin mixture over biscuit pieces. Place pan on cookie sheet to catch any spills.
- Bake 35-40 minutes or until golden brown.
- Cool in pan 5 minutes.
For Glaze
- In a medium bowl mix powdered sugar, maple syrup, vanilla and one tablespoon of milk. Stir to combine and desired consistency. Add more milk if need.
To Assemble
- Place heatproof plate upside down over pan; turn plate and pan over. Remove pan. Cool 10 to 15 minutes, drizzle with glaze and serve warm. Store in refrigerator.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Information:
Yield: 10 Serving Size: 1Amount Per Serving: Calories: 459Total Fat: 24gSaturated Fat: 13gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 48mgSodium: 293mgCarbohydrates: 61gFiber: 1gSugar: 48gProtein: 4g
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin, and freshness of ingredients used.
Hi there, I'm Cheryl!
As a wife, mom, and caffeine enthusiast, my journey has taken me from bustling mornings with my family to sharing delicious recipes, home care tips, and heartfelt decorating insights with wonderful readers like you. My love for baking, photography, and tidiness shines through every post I craft. Dive into my world and discover the art of homemaking, one tidy moment at a time. Read more...
Tidymom is a participant in the amazon services llc associates program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.
Please respect my work, recipes and photographs. If you do use a recipe in your own writing, please give proper credit and link back to the original post.
The name alone sounds amazing! This monkey bread looks craaaaazy good!
My taste buds just exploded off my head. Pumpkin, Cheesecake and monkey bread in the same sentence? This is my new favorite thing of all the things. Looks delicious Cheryl! Pinned!
Monkey bread is the best! You made it even better by adding in chocolate and pumpkin!
That is probably the best looking pumpkin monkey bread I’ve ever seen! Definitely need to give this one a try.
A-mazing!
Have a wonderful day!
Cake looks fabulous
Oh my stars – the hubs will be begging for this. Everything awesome rolled into one recipe – thanks Cheryl! Have a great weekend!
what a delicious twist on monkey bread, and perfect for fall
Can this be made the night before ? Or something along this line !
Where can I find a cup of pumpkin?
you can use canned or fresh
Have you ever tried incorporating savory ingredients like bacon or cheese into traditional sweet bread recipes like pumpkin monkey bread to create a unique and delicious side dish for your next meal?”,
“refusal