Pumpkin Monkey Bread

5 from 1 vote

Pumpkin Spice Monkey Bread is the pull apart classic monkey bread with a fun fall-flavored pumpkin twist.

Prep Time35

Cook Time30

Rise Time1 40

Total Time4 30

Servings: servings

Pour the 1/3 cup warm water into a large bowl.
Add in the 1 teaspoon granulated sugar and the 2 envelopes dry yeast. Let sit for 5 to 10 minutes until foamy.
Add in 1 cup of the all-purpose flour, 3/4 cup warm whole milk, 1 large egg, 1/3 cup granulated sugar, 2 tablespoons butter, and 3/4 teaspoon pumpkin spice extract. Mix until thoroughly combined.
Add the remaining 2 1/2 cups of all-purpose 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 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 1 1/2 cups light brown sugar, 1 teaspoon ground cinnamon, and 1/4 teaspoon pumpkin pie spice. Stir to combine.
Pinch dough balls about the size of walnuts from the punched down dough.
Dip each dough ball into the melted 2/3 cups 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 1/2 cup butter, 8 ounces cream cheese, and 3/4 teaspoon pumpkin spice extract in a large bowl. Beat with a hand mixer on medium until smooth.
Add in 1 1/2 cups of the powdered sugar and beat until incorporated.
For a thicker consistency, add the remaining 1/2 cup 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.

Storage: Store in an airtight container or covered with plastic wrap at room temperature for up to 5 days.