Pumpkin Monkey Bread with Maple Glaze {VIDEO}

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.

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. 

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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.

1. 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).
2. Shake the biscuit balls in a zip-top bag of sugar and spice.
3. At this point you will cook the buttery pumpkin and cream cheese mixture
4. 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.
5. Place half of the dough balls in a bundt pan piece by piece covering the pumpkin cheesecake filling and bake.
6. Cool for 5-10 minutes before turning out on plate. Mix up the glaze while the monkey bread cools.
7. 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

Yield: 8-10 servings
Prep Time: 45 minutes
Cook Time: 40 minutes
Total Time: 1 hour 25 minutes

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

1. Heat oven to 350°F. Spray 6-cup fluted tube cake pan with cooking spray.
2. In large plastic zip top bag, mix granulated sugar and pumpkin pie spice and set aside.
3. 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).
4. 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.
5. 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.
6. Pour half of pumpkin mixture over biscuit pieces in pan.
7. 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.
8. Bake 35-40 minutes or until golden brown.
9. Cool in pan 5 minutes.

For Glaze

1. 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

1. 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.

• Aluminum Baker's Half Sheet Pan
• Libby's 100% Pure Pumpkin
• NESTLE TOLL HOUSE Semi-Sweet Chocolate Chunks 
• OXO Wire Whisk
• Nordic Ware Bundt Pan
• Cuisinart Saucepan, 1-Quart

Nutrition Information:

Yield: 10
Serving Size: 1

Amount Per Serving: Calories: 459
Total Fat: 24g
Saturated Fat: 13g
Trans Fat: 0g
Unsaturated Fat: 9g
Cholesterol: 48mg
Sodium: 293mg
Carbohydrates: 61g
Fiber: 1g
Sugar: 48g
Protein: 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.