If you’re looking for a cozy treat this autumn, pumpkin cream cheese monkey bread is the answer! This warm and gooey dessert brings together the comforting flavors of pumpkin, spices, and a creamy filling, making it a must-try for any fall celebration.
This pumpkin cream cheese monkey bread reduces pan sticking, uneven baking, and clumping, while offering easy prep, kid involvement, and clear steps for consistent flavor and texture.
I’ve had my fair share of messy monkey bread attempts, like the time I forgot to grease the pan and ended up with half stuck to the bottom! But with this recipe, I’ve found a quick and easy method that does away with any fuss, ensuring it turns out just right every time.
This recipe works beautifully in just about 50 minutes. You get fluffy biscuit pieces coated in a rich pumpkin spice mixture, and the warm cream cheese sauce on top adds an extra layer of yum. Your house will smell fantastic, and your sweet cravings will be happily satisfied!
If you want to add another delicious dessert to your table, try my easy pumpkin pie monkey bread.
Table of contents
Dietary Considerations
- This recipe is not gluten-free due to the inclusion of biscuit dough containing wheat flour.
- The recipe contains cream cheese and butter, so it is unsuitable for dairy-free diets.
- The recipe is not vegan because of cream cheese, butter, and milk found in the ingredients.
- This recipe does not meet keto or low-carb diets due to biscuit dough and sugars used throughout.
- The recipe is nut-free except for optional pecan pieces that can be omitted for nut allergies.
Why You Will Love This Recipe
- Seasonal Appeal This pumpkin cream cheese monkey bread is all about fall flavors. With pumpkin pie spice and creamy filling, it’s a cozy way to celebrate the season.
- Texture Experience The soft, gooey bites of biscuit dough with a rich cream cheese swirl create a satisfying contrast. Each piece pulls apart easily, perfect for sharing!
- Make-Ahead Convenience You can prep this treat in advance by assembling the biscuits and refrigerating overnight. That way, all you have to do is pop it in the oven for fresh-baked goodness.
- Kid-Friendly Fun Kids love getting involved in the process. Whether coating the biscuit pieces in sugar or drizzling the glaze, it’s a fun activity that makes for lasting memories.
How to Make Pumpkin Cream Cheese Monkey Bread
- Prep Time: 15 minutes
- Cool Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 16 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Delicious pumpkin cream cheese monkey bread that is perfect for fall gatherings. Easy to make and full of flavor!
Ingredients
- 4 cans (10 count per can, total 40 biscuits) refrigerated biscuit dough
- ½ cup (100 g) granulated sugar
- 1 cup (200 g) light brown sugar
- ½ cup (120 ml) pumpkin puree, 100% pure pumpkin with no additives
- ½ cup (113 g) butter, salted, softened (not melted)
- 4 oz. (113 g) cream cheese, full-fat
- 2 tablespoons (30 ml) milk (can substitute with almond or oat milk)
- 2 tablespoons (16 g) pumpkin pie spice (blend of cinnamon, nutmeg, allspice, and other fall spices)
- 1 ½ cups (180 g) powdered sugar
- 2 tablespoons (30 ml) milk (adjust to consistency)
Instructions
- Step 1: Preheat your oven to 350°F (176°C). Spray the bundt pan lightly with cooking spray. Proper greasing is essential to prevent the bread from sticking during baking and inversion.
- Step 2: Combine the granulated sugar and pumpkin pie spice in a large resealable plastic bag. Set aside.
- Step 3: Cut each biscuit dough piece in half. Add the biscuit halves to the plastic bag with the sugar and spice mixture. Seal the bag and shake until each piece is evenly coated. (If dough is sticky, rub a little flour on your hands before handling).
- Step 4: Layer the coated biscuit pieces evenly in the greased bundt pan.
- Step 5: In a heavy saucepan, combine the light brown sugar, butter, pumpkin puree, and cream cheese. Heat on medium until the mixture is fully melted and smooth, whisking continuously to avoid clumps. If clumps occur, keep heating on low for about 2 minutes while stirring until smooth before pouring.
- Step 6: Pour the warm cream cheese and pumpkin sauce evenly over the arranged biscuit pieces in the bundt pan.
- Step 7: Place the bundt pan in the oven and bake for 30-35 minutes. Watch the monkey bread carefully; golden brown on top indicates doneness. Insert a toothpick into the center to ensure it cooks through. If the bread browns too fast, loosely cover with aluminum foil after 20 minutes.
- Step 8: Remove from oven and let cool about 10 minutes in the pan. Cooling helps prevent breakage when turning out.
- Step 9: Carefully invert the bundt pan onto a serving platter. Exercise caution as the pan and bread will be hot.
- Step 10: Whisk together powdered sugar and milk until smooth. Adjust with more milk if glaze is too thick. Drizzle over the warm monkey bread.
Notes
- Store in an airtight container up to 2 days at room temperature, away from sunlight to preserve freshness.
- Keep in an airtight container in the refrigerator for up to 7 days. Warm slightly before serving to restore softness.
- Wrap tightly in plastic wrap and freeze in a freezer-safe container up to 2 months. Thaw at room temperature prior to reheating.
- If dough sticks to your hands when coating, sprinkle a little flour on your hands to prevent clumping.
- To address clumps in the butter, sugar, and cream cheese sauce, heat on low while whisking continuously until smooth before pouring.
- If monkey bread is browning too quickly, cover loosely with foil after 20 minutes baking.
- Rotate the bundt pan halfway through baking to ensure even cooking.
- If glaze is too thick for drizzling, add an additional tablespoon of milk to thin it.
- Warm the monkey bread slightly before serving after refrigeration to improve texture and flavor. Reheat gently in the oven or microwave.
- Serve with a warm cup of apple cider or a scoop of vanilla ice cream. Add a side of roasted pecans or maple-glazed carrots. Optional toppings include a drizzle of caramel sauce, a sprinkle of cinnamon, or a dollop of whipped cream or cream cheese frosting.
- For nut-free version, omit pecan pieces (not included in base recipe).
- Use almond or oat milk in the glaze or sauce for dietary preferences.
- Assemble the coated biscuit pieces ahead and refrigerate overnight to bake fresh later.
- Use 100% pure canned pumpkin puree without additives for best moisture and flavor.
- Full-fat cream cheese is necessary for the creamy sauce consistency and flavor.
- Use good-quality granulated sugar for coating (do not substitute with brown sugar here).
- Light brown sugar adds depth and moisture in the sauce.
- Fresh, potent pumpkin pie spice enhances seasonal flavor; check spice potency for best results.
Nutrition
- Serving Size: 1 piece
- Calories: 350
- Sugar: 1g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 90mg
Ingredient Notes
- Pumpkin puree: Use canned pumpkin puree for convenience, ensuring it’s 100% pure pumpkin without additives. This gives a rich flavor and moisture to the dough.
- Cream cheese: Opt for full-fat cream cheese for the best creaminess. It’s crucial for filling that melts beautifully in the monkey bread.
- Granulated sugar: A good quality granulated sugar works well for sweetness and helps in forming that golden, caramelized exterior. Don’t use brown sugar here!
- Brown sugar: Light or dark brown sugar adds a deep, moist sweetness and enhances the comforting flavors of fall spices. Aim for soft, fresh sugar.
- Cinnamon: Choose ground cinnamon for a warm, inviting flavor. Fresh spices always work best, so check dates for potency!
- Nutmeg: Freshly grated nutmeg is ideal; it provides a unique warmth that pairs wonderfully with pumpkin. Use sparingly, as it has a strong flavor.
- Allspice: Ground allspice adds complexity and depth. Good quality ground allspice is a must for that warm, aromatic blend!
- Milk: Regular or whole milk adds moisture and helps create a light dough. You can use almond or oat milk as a substitute.
- Biscuit dough: Refrigerated biscuit dough makes assembly quick and easy. Choose a brand without preservatives for the best texture.
- Butter: Salted butter enhances rich flavors; make sure it’s softened but not melted to blend smoothly. It’s key for both taste and texture.
- Pecan pieces: Fresh pecans add a crunchy element; toast them lightly for even more flavor. If you’re nut-free, try sunflower seeds instead!
Recipe Tips
- If you notice dough sticking, rub a little flour on your hands while handling the biscuit pieces to prevent clumping.
- When the cream cheese mixture clumps, heat it on low for about 2 minutes, stirring continuously until smooth before pouring over the dough.
- If the monkey bread starts to brown too quickly, cover it loosely with aluminum foil 20 minutes into baking to prevent burning.
- When the glaze is too thick, whisk in an additional tablespoon of milk to reach a smoother consistency for drizzling over the finished bread.
- If the monkey bread isn’t cooking evenly, rotate the bundt pan halfway through the baking time to ensure all sides bake thoroughly.
Serving Suggestions
Serve with a warm cup of apple cider or a scoop of vanilla ice cream. Add a side of roasted pecans or maple-glazed carrots.
Use to make pumpkin spice lattes or add to oatmeal for breakfast. Incorporate into a fall breakfast casserole for family gatherings.
Top with a drizzle of caramel sauce or a sprinkle of cinnamon. Add a dollop of whipped cream or cream cheese frosting for flavor.
Recipe variations
- You can use gluten-free biscuit dough instead of refrigerated biscuit dough to accommodate dietary needs while keeping the pumpkin cream cheese monkey bread easy to prepare and bake.
- Add chopped pecans or walnuts, about ½ cup, into the sugar and pumpkin pie spice mixture for extra crunch throughout the monkey bread layers, enhancing the texture.
- Either homemade pumpkin puree or canned pumpkin puree can be used in the cream cheese sauce to achieve the moist and flavorful base of this monkey bread.
- If making for a larger gathering, double the recipe ingredients and bake in two bundt pans at 350°F for 30-35 minutes, ensuring even cooking and consistency throughout.
Save This Recipe!
How to Store?
To keep your pumpkin cream cheese monkey bread fresh and delicious, follow these storage tips:
Room Temperature: Store in an airtight container at room temperature up to 2 days. Keep away from sunlight to maintain texture and freshness.
Refrigeration: Place in an airtight container and refrigerate up to 7 days. Warm slightly before serving for softer texture and flavor.
Freezing: Wrap tightly in plastic wrap and place in a freezer-safe container up to 2 months. Thaw at room temperature before reheating.
Other Recipes You’ll Love
- Puff Pastry Apple Rosettes
- Rhubarb and Strawberry Tart Recipe
- Strawberry Peach Cobbler
- 3 Ingredient Peach Cobbler
If you enjoyed this Pumpkin Cream Cheese Monkey Bread or any other recipe on my blog, please leave a ⭐ star rating and let me know how it went in the comments below. I appreciate taking time to read about this recipe, thank you!
