Pumpkin Pecan Monkey Bread #PumpkinWeek

Pumpkin Pecan Monkey Bread combines buttery biscuits, pumpkin puree, crunchy pecans, pumpkin pie spice, and brown sugar in a decadent Fall treat the whole family will love.  

I received product samples from sponsor companies to aid in the creation of the #PumpkinWeek recipes. All opinions are mine alone.

What is Monkey Bread?

Monkey Bread, either from scratch or semi-homemade, are balls of dough or biscuits that are coated in cinnamon sugar, arranged in a bundt pan, topped with a brown sugar butter sauce, and baked to gooey deliciousness. Monkey bread is great for breakfast, a snack or dessert. We usually have monkey bread or cinnamon rolls for brunch or special occasions.

I like to enjoy Pumpkin Pecan Monkey Bread warm, with a hot cup of coffee. Alternatively, top this monkey bread with vanilla bean ice cream, caramel sauce and toasted pecans for a sinfully delicious Fall dessert.

Monkey Bread Biscuits or dough:

I chose the semi-homemade route with this monkey bread, using flaky biscuits cut into quarters. It is definitely a time saver when you’re feeding a hungry crowd. Sally’s Baking Addiction has a great recipe for monkey bread using a yeast-based homemade dough. Once the biscuits were cut, I coated them in a mixture of sugar, pumpkin pie spice and cinnamon. Some recipes say you can just dump the biscuits into a zip-top bag and coat that way, but instead I placed my sugar-spice mixture into a bowl for coating.

Pumpkin Brown Sugar Sauce:

The traditional flavors for monkey bread are cinnamon, butter and brown sugar. I went one step further and added both pumpkin puree and pumpkin pie spice. Cabot butter is a staple in my house. I use it not only for my blog, but also when cooking meals for my family.

I can’t begin to tell you how good my kitchen smelled as this was baking. It was hard having to wait for it to cool down enough for a taste. Pecans added a nice texture and were spread throughout the monkey bread. You can also top it with some extra toasted pecans before serving.

Tools, Tips & Tricks for Pumpkin Pecan Monkey Bread:

• Make sure your bundt pan is well greased.
• If you let the monkey bread cool too long, it will stick to the pan when trying to release it.
• Here is one of my favorite bundt pans for monkey bread.
• You can use either light brown sugar or dark brown sugar however, dark brown sugar will have more of a rich molasses flavor.

Pumpkin Pecan Monkey Bread

5 from 2 votes

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Prep Time 15 minutes mins

Cook Time 45 minutes mins

Servings: 12

Ingredients Method

Ingredients

  

Pumpkin Spice Biscuits

• 2 cans Grands Flaky Biscuits
• 1/2 cup Dixie Crystals Extra Fine Granulated Sugar
• 1 teaspoon pumpkin pie spice
• 1 teaspoon ground cinnamon
• 1/2 cup pecans, chopped

Pumpkin Spice Sauce

• 1/2 cup Dixie Crystals Light Brown Sugar
• 1 cup Cabot unsalted butter
• 1 teaspoon pumpkin pie spice
• 1/2 teaspoon ground cinnamon
• pinch salt
• 1/2 cup canned pumpkin, not pumpkin pie filling
• 2 teaspoons vanilla extract

Method

 

Pumpkin Spice Biscuits

1. Heat oven to 350F. Grease bundt pan with butter or cooking spray. Place 1/3 of the pecans in the bottom of the bundt pan
2. Whisk together sugar, pumpkin pie spice and cinnamon in medium bowl. Quarter biscuits and roll pieces into sugar-spice mixture. Layer biscuit pieces in bundt pan, sprinkling remaining pecans between biscuits, until all biscuit pieces and pecans are used.
3. Place bundt pan on half-sheet tray, to prevent the mixture from overflowing.

Pumpkin Spice Sauce

1. In small saucepan, combine brown sugar, butter, spices and pumpkin. Stir until butter is completely melted and mixture is combined. Remove from heat and stir in vanilla.
2. Gently pour or spoon pumpkin spice sauce over the biscuit pieces, trying to coat/cover each one.
3. Bake for 35-40 minutes. Cool 10 minutes, then carefully turn over onto rimmed serving plate. Be careful when turning over, so as not to burn yourself with the hot butter sugar sauce. Serve immediately.

Enjoy these #PumpkinWeek recipes from our bloggers:

Pumpkin Drinks:
Boozy Pumpkin Party Punch from The Crumby Kitchen
Easy Pumpkin Smoothie from Red Cottage Chronicles
Pumpkin Fizzy from Cindy’s Recipes and Writings
Pumpkin Pie Milkshake from Cheese Curd In Paradise

Pumpkin Breakfasts & Baked Goods:
Pumpkin Cinnamon Rolls from Jen Around the World
Pumpkin Donut Cake from Kelly Lynns Sweets and Treats
Pumpkin Pecan Monkey Bread from Love & Confections
Pumpkin Shakshuka from Food Above Gold
Savory Pumpkin Recipes:
Pumpkin Gnocchi from Palatable Pastime
Vegan Savory Stuffed Mini Pumpkins from The Baking Fairy

Pumpkin Desserts:
Pumpkin Cake Rolls with Maple Buttercream Filling from Sweet Beginnings
Pumpkin Pie Macaron from A Kitchen Hoor’s Adventures
Pumpkin Spice Sheet Cake from Daily Dish Recipes

Fall is in the air, and we are celebrating our love of pumpkin with #PumpkinWeek hosted by Terri from Love and Confections and Christie from A Kitchen Hoor’s Adventures. All week-long 34 bloggers will be sharing 140+ fantastic recipes for all your Autumn celebrations, including breakfasts, baked goods, savory pumpkin recipes, desserts, and drinks. Thank you sponsors for providing the prize packages. Don’t forget to enter the giveaway below!

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PRIZE #1 DIXIE CRYSTALS

Dixie Crystals is giving one winner a Marble Rolling Pin and Board Set.

Since 1917, Dixie Crystals® has been the South’s choice for high-quality sugar and sweeteners. For generations, Dixie Crystals has been at the heart of family traditions and celebrations. Our pure cane, non-GMO sugar products guarantee that treasured family recipes will turn out right every time. Bake with love and Dixie Crystals.

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