Pumpkin Spice Monkey Bread

Pumpkin Spice Monkey Bread is the pull apart classic monkey bread with a fun fall-flavored pumpkin twist. This monkey bread is made from scratch and uses pumpkin spice and pumpkin extract to add a dash of fall to it. It makes a fantastic breakfast, snack, or dessert.

pumpkin spice monkey bread on a white cake plate with pumpkins behind it


I have a few more pumpkin recipes to try. Pumpkin butterscotch dessert bars, pumpkin white chocolate cake pops, Chocolate Pumpkin Cheesecake Cake, or pumpkin hand pies.

This monkey bread uses homemade dough no canned biscuits in this recipe. Whip up this pumpkin spice monkey bread.

How to make Homemade Pumpkin Spice Monkey Bread

To start off you want to work on the dough. Prep your yeast by adding it to warm water and a little sugar and allow it to activate. It will look foamy and bubbly.

brownie mix cookies
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bowl of yeast and water that's been activated

Add in a cup of flour, milk, egg, more granulated sugar, butter, and the pumpkin spice extract. Mix until everything is incorporated and work in the remaining flour until a dough ball forms.

ball of dough in a large glass bowl under a white wooden surface

Oil the bowl and the dough, cover and let rise until doubled.

Once doubled, preheat your oven, grease your bundt pan, and get ready to make your monkey bread. Pince the dough off into pieces and roll each small piece of dough in butter and the cinnamon-sugar mixture.

small dough balls on a mat that's dusted with flour

Add the cinnamon sugar coated dough balls evenly into the bundt pan. Cover and let rise until doubled, this will take about 40 minutes.

cinnamon sugar covered dough balls in a bundt pan on a white wooden surface

Once ready, you can bake the monkey bread. While the monkey bread is fresh out of the oven, place a serving platter that's larger than the bundt pan upside down on the top of the bundt pan and flip. This needs to be done while the monkey bread is still hot so it releases from the pan.

monkey bread on a white cake plate on a white wooden surface

Whip up the cream cheese icing and drizzle it on top of the cooled bread

How to store Monkey Bread

You can store this at room temperature for one day or in your fridge for up to a week. Just place in an airtight container for a few days in the fridge.

Eat it cold or warm it up in the microwave for 15 second intervals for a fresh out of the oven warmth.

Can you make this monkey bread recipe ahead of time?

To make this monkey bread 2 to 3 days in advance, you'll make the dough as directed below and stop before you let it rise for the first time. You'll place the dough in a large greased bowl, cover with plastic wrap, and place in the fridge.

If you notice it rising too much in the fridge, feel free to punch it down and cover it back up. The dough can be refrigerated up to 3 days before using but is best used within the first 48 hours.

TIP: Make sure the bowl is a bit bigger than the dough because it will rise slightly in the fridge and you don't want it to somehow start pouring out of the bowl and leaving a huge mess in your refrigerator.

When you're ready to make the monkey bread, take the dough out of the fridge and let it come up to room temperature, and rise until it's doubled in size. Continue with the recipe directions.

Overnight Pumpkin Spice Monkey Bread

To prepare this recipe as overnight monkey bread, you'll make the dough, let it rise, pinch off the dough pieces and roll them in the brown sugar and pumpkin pie spice, place them in the greased pan, and then cover with plastic wrap, and place in the fridge.

Don't let the dough rise in the pan before refrigerating it. The monkey bread will rise some in the fridge.

When you're ready to bake off the pan of monkey bread, pull it out of the fridge and allow it to come up to room temperature. This will take about 45 minutes. After it's back up to room temperature, it's time to bake it.

fork full of monkey bread with pumpkins behind it

Can you freeze Pumpkin Spice Monkey Bread

Feel free to freeze your monkey bread if you want to save it for later. You will find it is softer in texture, but will still taste incredible.

Feel free to freeze if you would like. You can also freeze this with the raw dough, and then pop right in the oven and cook that way.

More Fall Inspired Desserts To Whip Up

If you love fall flavors, let me treat you to a few more recipes! Lots of great recipes for you to try out and enjoy.

  • Fig Cheesecake Shortbread Bars | These shortbread bars are loaded with fig flavor, cheesecake, and loaded with sweetness.
  • Gingerbread Ice Cream | If you like making homemade ice cream try out this gingerbread ice cream.
  • Gingerbread Loaf | Check out this gingerbread loaf recipe! Whip up this gingerbread loaf and pour your glaze on top and devour.
platter full of pieces of monkey bread

What do I do if I can't find Pumpkin Spice extract?

You can either get it on Amazon, here, here or here or substitute it with vanilla extract. If you substitute it though, you'll really be missing out on some of that pumpkin spice flavor.

Special tools and ingredients for this recipe:

pumpkin spice monkey bread on a white cake plate with pumpkins behind it

Pumpkin Monkey Bread

Pumpkin Spice Monkey Bread is the pull apart classic monkey bread with a fun fall-flavored pumpkin twist.
5 from 1 vote
Prep Time 4 hours
Cook Time 30 minutes
Total Time 4 hours 30 minutes
Course Dessert
Cuisine American
Servings 10 servings
Calories 712 kcal


Monkey Bread

  • cup warm water about 110°
  • 2 envelopes dry yeast ¼ ounce envelope
  • 1 teaspoon granulated sugar
  • 3 ½ cup all-purpose flour divided
  • ¾ cup warm milk
  • 1 large egg room temperature
  • cup granulated sugar
  • 2 tablespoons butter melted
  • ¾ teaspoon pumpkin spice extract
  • cups butter melted


  • 1 ½ cups light brown sugar packed
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon pumpkin spice


  • ½ cup butter room temperature
  • 8 ounces cream cheese room temperature
  • ¾ teaspoon pumpkin spice extract or vanilla extract
  • 2 cups powdered sugar


Monkey Bread

  • Pour the warm water into a large bowl.
  • Add in the 1 teaspoon sugar and the 2 packages of dry yeast. Let sit for 5 to 10 minutes until foamy.
  • Add in 1 cup of the flour, milk, egg, ⅓ cup granulated sugar, 2 tablespoons butter, and the pumpkin spice extract. Mix until thoroughly combined.
  • Add the remaining 2 ½ cups of flour. Stir until the dough forms a ball. Use your hands to knead in any remaining flour if necessary. The dough will be soft.
  • Grease a large bowl with 1 - 2 tablespoons of vegetable oil. Coat the dough with the oil and cover bowl with plastic wrap and allow the dough to rise in a warm area until doubled.
  • Punch down the dough and preheat the oven to 350 degrees. Spray your bundt pan with nonstick cooking spray.


  • In a small bowl, add the brown sugar, cinnamon, and pumpkin spice. Stir to combine.
  • Pinch dough balls about the size of walnuts from the punched down dough.
  • Dip each dough ball into the melted butter, then roll in the cinnamon and sugar mixture until well-coated.
  • Place dough balls evenly in the prepared bundt pan stacking on top of each other as needed.
  • Cover the pan with plastic wrap and let rise until doubled. This will take about 40 minutes.
  • Place in the preheated oven and bake for about 30 - 35 minutes or until golden brown.
  • Place a serving platter upside down on top of the hot monkey bread. Holding the platter and pan, immediately flip the pan so the platter is on the bottom to release the monkey bread. Allow the monkey bread to cool for 10 to 15 minutes.


  • Add the butter, cream cheese, and extract in a large bowl. Beat with a hand mixer on medium until smooth.
  • Add in 1 ½ cups of the powdered sugar and beat until incorporated.
  • For a thicker consistency, add the remaining powdered sugar. Icing should be a drizzle consistency. If the icing appears too stiff, you can add small amounts of milk until it reaches the desired consistency.
  • Drizzle on top of the warm monkey bread with a spoon.
  • Serve.


Calories: 712kcalCarbohydrates: 99gProtein: 7gFat: 33gSaturated Fat: 20gCholesterol: 106mgSodium: 307mgPotassium: 156mgFiber: 1gSugar: 64gVitamin A: 1090IUCalcium: 88mgIron: 2mg

(Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.)

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5 from 1 vote (1 rating without comment)

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