How do I know when my Pumpkin Spice Monkey Bread is fully baked?

The best sign that your monkey bread is done is a deep golden color on top and bubbling edges. If you gently pull apart a piece from the center, it shouldn’t look doughy or raw inside. A toothpick inserted into the thickest part should come out mostly clean, with just a bit of sticky pumpkin caramel on it. If you notice any raw dough, pop it back in the oven for 5 more minutes and check again. Ovens can vary, so don’t worry if yours takes a bit longer. Trust your senses—look for golden biscuits and a lovely, fragrant kitchen.

How long does Pumpkin Spice Monkey Bread stay fresh?

Pumpkin Spice Monkey Bread tastes best the day it’s made, when it’s still soft and gooey. However, you can keep leftovers tightly covered at room temperature for up to 2 days. If you want to keep it longer, store it in the refrigerator for up to 4 days. Warm individual servings in the microwave for about 15 seconds to bring back that fresh-baked magic. If the bread starts to dry out, a drizzle of extra cream or a little butter when reheating can revive it. Just remember, the texture is always at its peak right after baking.

Why is my Pumpkin Spice Monkey Bread falling apart?

Monkey bread is meant to be pull-apart and a bit messy, but if yours is crumbling completely, a few things might be at play. Removing it from the pan too soon can cause it to break apart—let it cool briefly before inverting. If the sauce is too thin, the bread may not stick together as well; make sure you simmer the sauce until slightly thickened. Overbaking can also dry out the biscuits, making them crumbly rather than gooey. Next time, keep an eye on texture and bake time for the perfect balance of sticky and soft. And honestly, even the messy pieces taste fantastic!

Pumpkin Spice Monkey Bread: Tips & Fall Memories

Description

Pop open a can of biscuits for this easy autumn treat!

Ingredients

Scale

3 (16.3-oz) cans refrigerated buttermilk biscuits (non-flaky)

3/4 cup granulated sugar

1 tablespoon pumpkin pie spice

1/2 cup salted butter (1 stick)

1 cup packed light brown sugar

1/2 cup heavy cream

1/2 cup pure pumpkin puree (not pie filling)

1 teaspoon vanilla bean paste

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Instructions

1. Preheat the oven to 350°F.

2. Cut each biscuit into quarters.

3. In a large zip-top bag, combine granulated sugar and pumpkin pie spice. Add half of the biscuit pieces, seal the bag, and shake well to coat. Place the coated pieces in an even layer in a 10-cup Bundt pan. Repeat with remaining biscuit pieces and sugar mixture.

4. In a medium saucepan over medium heat, melt the butter and brown sugar, stirring until the sugar is mostly melted, about 2 to 3 minutes.

5. Whisk in the heavy cream and pumpkin puree. Bring to a simmer and cook, stirring frequently, until well combined and slightly thickened, 3 to 5 minutes.

6. Remove from heat and whisk in vanilla bean paste.

7. Pour the warm pumpkin caramel mixture evenly over the biscuit pieces in the Bundt pan.

8. Bake for 45 to 50 minutes, until golden brown and bubbling.

9. Let cool in the pan for 10 minutes, then invert onto a serving plate. Serve warm.

Notes

Do not use flaky-layer biscuits, as they separate too much during baking.

For easy cleanup, spray your Bundt pan well with nonstick spray before adding biscuit pieces.

Leftovers can be stored covered at room temperature for up to 2 days, or refrigerated for up to 4 days.

Prep Time: 20
Cook Time: 50
Category: Dessert
Method: Baked
Cuisine: American

Nutrition

Serving Size: 1/14 loaf
Calories: 340 kcal
Sugar: 28 g
Sodium: 760 mg
Fat: 13 g
Saturated Fat: 7 g
Unsaturated Fat: 4 g
Trans Fat: 0 g
Carbohydrates: 54 g
Fiber: 1 g
Protein: 4 g
Cholesterol: 27 mg