Go big or go home seems to be the motto when it comes to over-doing pumpkin spice nowadays. It started out seasoning things as simple as a latte and some cookies, and has branched out into household cleaners and bottled water (I’m sorry, but ick.) It’s a little ridiculous. That said, pumpkin spice placed in just the right recipe is still a very good thing, and I was excited to try this version of one of our favorite family breakfast treats, ooey, gooey sticky Monkey Bread.
I took a typical Monkey Bread recipe and spiced it up a bit, but it’s not over the top. In fact, if regular Monkey Bread is too sweet for you, you might just prefer this version. While still sweet, the pumpkin and warm spices in it kind of mellow it out.
I started by combining some brown sugar with some pumpkin puree, vanilla, chopped pecans, and pumpkin pie spice mix.
Once the mixture was combined, I took three cans of refrigerated biscuit dough, and cut the biscuits into quarters. (I used the regular sized biscuits, not the big ones.)
Once they were cut up, I stirred them into the pumpkin-brown sugar mixture until every last biscuit chunk was coated.
I sprayed a bundt cake pan with nonstick spray, and poured the biscuit pieces in, making sure they were evenly distributed around the pan.
Then, I melted together some more brown sugar and butter on the stove top.
Once the butter and sugar had melted, I let the mixture cook for about a minute to dissolve the sugar, and then poured the mixture evenly over the top of the biscuits in the pan.
At this point, the bread went into the oven for about forty minutes, and when it came out…
…it was bubbly, and gooey, and smelled simply delicious! I let the bread cool in the pan for about ten minutes, allowing that butter and sugar to settle in to every nook and cranny, and then I flipped the pan out onto a large platter.
I had a house full of little girls that morning, after a sleepover with friends the night before. They tore into this and gobbled up so much, I was sure they’d end up with stomachaches. They didn’t though. Just big smiles, sticky fingers, and a lot of giggles.
PUMPKIN SPICE MONKEY BREAD
- 3 cans refrigerated biscuit dough (I used Grands Jr. Golden Layers Buttermilk biscuits. Be sure to use regular sized biscuits, not the oversized kind!)
- ¾ cup canned pumpkin
- 1½ cups brown sugar, divided
- ½ cup chopped pecans
- 1 tsp. pumpkin pie spice
- 1 tsp. pure vanilla extract
- 1 stick butter
- Preheat the oven to 350*F. Spray a fluted bundt pan with nonstick spray, and lightly flour the pan.
- In a large bowl, combine the pumpkin, ½ cup of the brown sugar, pecans, pumpkin pie spice, and vanilla.
- Separate the biscuits and cut each biscuit into quarters. Add the biscuit pieces to the bowl, and stir to coat the biscuit pieces with the pumpkin mixture.
- Add the coated biscuits to the prepared pan, making sure they are distributed evenly around the pan.
- In a small saucepan, heat the butter and remaining 1 cup of brown sugar over medium heat. Stir to combine, and once the butter has melted, allow the mixture to cook for 1 minute, stirring, to melt the sugar.
- Pour the butter mixture over the biscuits in the pan.
- Place the pan in the oven, with a piece of foil on the rack below the pan, just in case it bubbles over.
- Bake, at 350*F, for 35-45 minutes, until top is golden and bubbly, and the center of the monkey bread is cooked through. (You can poke it with a cake tester and if it feels gooey, give it a little while longer.)
- Allow the bread to rest in the pan for 10 minutes, and then carefully flip out onto a platter. Serve warm.