Last Updated on November 13, 2025 by Kimberly Stroh

Sweet, sticky, and full of cozy fall flavor, this Pumpkin Monkey Bread is the perfect autumn treat. It’s made with biscuit dough tossed in pumpkin spice sugar, then baked with a buttery pumpkin-brown sugar sauce until golden and gooey. Serve it warm and watch it disappear fast! It’s one of my traditional Thanksgiving day breakfast picks, and it certainly keeps you full until dinnertime.

Why We Love This Recipe

I love that monkey bread feels like a decadent treat, but it’s so easy to throw together. Refrigerated biscuits are the key, and you’d never know that the recipe starts with canned biscuits. I use Pillsbury Homestyle Biscuits, and I can find them on sale, too. I stock up on them and throw together a monkey bread for brunch. This Pumpkin Monkey Bread version is great for Thanksgiving or a cool, crisp fall morning.

I also love my Hot Chocolate Monkey Bread recipe for the wintertime! It has a marshmallow drizzle and chocolate chips throughout!

What is Monkey Bread?

Monkey bread is a warm, pull-apart pastry made from small balls of biscuit dough, coated in cinnamon sugar, layered in a bundt pan, and baked until golden and sticky. As it bakes, the butter and sugar caramelize, creating soft, gooey bites that pull apart easily (just like a group of monkeys picking at their food). Traditionally enjoyed as a sweet breakfast or brunch treat, monkey bread is loved for its rich flavor, irresistible texture, and ability to bring everyone together around the table.

Pumpkin Monkey Bread Ingredients:

• Granulated Sugar
• Pumpkin Puree
• Pumpkin Pie Spice
• Refrigerated Biscuits (homestyle)
• Butter
• Light Brown Sugar

Tips & Variations

• Add crunch: Sprinkle chopped pecans or walnuts between biscuit layers.
• Extra indulgent: Drizzle with caramel or cream cheese glaze before serving.
• Make ahead: Assemble the night before, refrigerate, and bake in the morning for a no-fuss breakfast.

How to Store Leftovers & Reheat

If you somehow have leftovers (it’s that good!), you can easily keep your Pumpkin Monkey Bread fresh for later. Store it covered at room temperature for up to 2 days or refrigerate for up to 5 days. To reheat, warm individual portions in the microwave for about 15–20 seconds or place the whole loaf in a 350°F oven for 10–15 minutes until soft and gooey again. For longer storage, wrap tightly in plastic wrap and foil, then freeze for up to 2 months. Just thaw overnight in the fridge and reheat before serving.

How to Make Pumpkin Monkey Bread

Preheat oven to 350ºF and generously grease a bundt cake pan with nonstick cooking spray and set aside. Add sugar and pumpkin pie spice to a large, gallon-size, resealable bag and shake well to mix together.

Cut each biscuit into fourths and place into the bag with the sugar. Seal shut and shake to evenly coat the biscuit pieces.

Place pieces into the prepared pan. Mix together butter, brown sugar and pumpkin until smooth.

Drizzle over the biscuits in the pan and bake for 35-40 minutes or until a toothpick inserted in the center comes out clean.

Let stand for a few minutes before placing a serving platter on top of the cake pan and tipping both the pan and platter over so the monkey bread falls out onto the serving platter. Remove pan and let stand to cool until just warm. Serve warm.