Pumpkin Monkey Bread

Prep Time:

Cook Time:

Serves: 6


  • 3/4 cup unsalted butter, melted and cooled

  • 1 can (15oz.) Green Valley organic pumpkin

  • 1 and 1/4 cup light brown sugar

  • 1/2 teaspoon kosher salt

  • 1/2 cup granulated sugar

  • 2 teaspoon pumpkin pie spice (6 tsp cinnamon, 1.5 ginger, 1.5 nutmeg, 1 allspice, 1 cloves)

  • Two 12-ounce tubes refrigerated biscuit dough, biscuits cut into quarters and rolled into balls

  • Royal Icing:

  • 1 1/2 cups confectioners' sugar

  • 1 ish teaspoon pumpkin pie spice

  • 1-2 tbsp milk


  1. Preheat the oven to 350F degrees.

  2. In a large bowl, whisk the melted butter, pumpkin puree, and brown sugar until smooth.

  3. In a large ziplock bag, shake to combine the pumpkin pie spice and granulated white sugar. Add the biscuit rolls and shake until each biscuit is coated in the pumpkin spice sugar mixture.

  4. Grease the bundt pan with cooking spray or butter. Add the half of the biscuits to the bundt pan, drizzle a generous amount of the pumpkin puree mixture over the biscuits. Repeat this step: add the remaining biscuits, then top with pumpkin puree mixture.

  5. Bake for 30-35 minutes. Remove the bundt pan from the oven and allow the monkey bread to cool for 10 minutes.

  6. As the monkey bread cools, prepare the royal icing. Whisk together the confectioners sugar, pumpkin pie spice, and milk until smooth.

    • Add more sugar if the mixture is too thin, or milk if the mixture is too thick.
  7. Place a large plate over the top of the bundt pan and flip!

  8. Top with icing and enjoy while warm!

Final Step

Tell people about this deliciously simple meal and help everyone eat healthy.