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Pumpkin-Caramel Monkey Bread


A Pumpkin-Caramel, autumn inspired version of monkey bread. Serve with your favorite ice cream for a lovely dessert.

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Rate this recipe 4.6/5 (38 Votes)


  • 1/2 cup granulated sugar
  • 2 tablespoons pumpkin pie spice
  • 4 cans Pillsbury® Grands!® Flaky Layers refrigerated biscuits
  • 1 cup brown sugar, packed
  • 3/4 cup butter
  • 1/4 cup canned pumpkin (not pumpkin pie mix)


Servings 8
Preparation time 15mins
Cooking time 60mins
Adapted from


Step 1

Heat oven to 350°F. Spray a 6-cup (9-inch) fluted tube cake pan or angel food (tube) cake pan with cooking spray.

In a large food-storage plastic bag, mix granulated sugar and pumpkin pie spice. Separate each can of dough into 8 biscuits; cut each biscuit into quarters. Place 6 to 8 biscuit pieces in sugar-spice mixture; shake well. Continue to add more biscuit pieces to sugar-spice mixture until all are completely coated. Place biscuit pieces in pan.

In a 1-quart saucepan, melt butter, brown sugar and pumpkin over medium heat. When mixture begins to boil, cook and stir 1 minute. Pour over biscuits in pan.

Bake 35 minutes or until golden brown. Cool in pan 10 minutes. Place plate upside down over pan; turn plate and pan over. Remove pan. Serve warm and enjoy!

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