There are few aromas more comforting than pumpkin spice baking in the oven. Warm notes of cinnamon, nutmeg, and clove instantly signal fall, family gatherings, and cozy mornings at home. Pumpkin Spice Monkey Bread captures all of that seasonal warmth in one irresistibly soft, pull-apart treat.

Monkey bread is beloved for its interactive, shareable nature. Instead of slicing, you simply pull apart pillowy pieces coated in sugar, spice, and butter. Adding pumpkin purée and pumpkin spice transforms this classic into a fall-forward dessert or breakfast bake that feels festive yet familiar.

This recipe is intentionally approachable. By using refrigerated biscuit dough, you eliminate the need for yeast, proofing, or kneading, while still achieving a tender, bakery-style texture. Pumpkin purée adds moisture and subtle earthiness, while brown sugar and butter melt into a rich caramel sauce at the bottom of the pan that becomes the topping once inverted.

From an SEO standpoint, pumpkin spice recipes dominate seasonal searches from September through November. Monkey bread variations perform especially well because they appeal to both dessert and breakfast audiences, increasing page relevance and dwell time.

What makes this Pumpkin Spice Monkey Bread stand out is balance. The pumpkin flavor is present but not overpowering, the spices are warm rather than sharp, and the texture remains soft even after cooling. A light vanilla glaze finishes the dish without making it overly sweet.

Whether served as a weekend brunch centerpiece, a Thanksgiving morning treat, or a casual fall dessert, this recipe consistently earns rave reviews. It is also highly photogenic, making it ideal for Pinterest, seasonal blog content, and holiday roundups.

Ingredients

For the Monkey Bread

2 cans refrigerated biscuit dough, cut into quarters
¾ cup granulated sugar
1 tbsp pumpkin spice
½ tsp ground cinnamon
½ cup pumpkin purée
½ cup unsalted butter, melted
¾ cup brown sugar, packed
1 tsp vanilla extract

For the Glaze (Optional)

¾ cup powdered sugar
1–2 tbsp milk or cream
½ tsp vanilla extract

Instructions

Preheat oven to 350°F (175°C) and generously grease a bundt pan.
In a large bowl, toss biscuit pieces with granulated sugar, pumpkin spice, and cinnamon until evenly coated.
Arrange half of the coated dough pieces in the bottom of the bundt pan.
In a separate bowl, whisk together pumpkin purée, melted butter, brown sugar, and vanilla extract.
Pour half of the pumpkin mixture over the dough in the pan.
Add remaining dough pieces, then pour the rest of the pumpkin mixture evenly on top.
Gently tap the pan on the counter to help the sauce settle.
Bake for 40–45 minutes, until puffed and deeply golden.
Cool in the pan for 10 minutes, then invert onto a serving plate.
If using glaze, whisk ingredients together and drizzle over warm monkey bread.

Tips for Perfect Pumpkin Spice Monkey Bread

Grease thoroughly: Bundt pans need extra attention to prevent sticking.
Use pure pumpkin purée: Avoid pumpkin pie filling, which contains added sugar and spices.
Let it rest briefly: Cooling for 10 minutes helps the caramel set without hardening.
Serve warm: Monkey bread is best enjoyed fresh from the oven.

Variations and Flavor Twists

Cream Cheese Drizzle: Replace vanilla glaze with a light cream cheese icing.
Pecan Pumpkin Monkey Bread: Add chopped pecans between dough layers.
Extra Spice: Add a pinch of nutmeg or cloves for deeper warmth.
Apple-Pumpkin Version: Add small diced apples for extra texture.

Serving Suggestions

Pumpkin Spice Monkey Bread pairs beautifully with:

Coffee, chai, or spiced lattes
Thanksgiving or fall brunch spreads
Weekend breakfasts with family
Cozy afternoon gatherings

It also works well as a dessert served with vanilla ice cream.