Nothing says fall like pumpkin dessert! This pumpkin monkey bread recipe is easy and combines your favorite autumn flavors into one pan.

It’s absolutely no secret how I feel about pumpkin recipes. Let’s just say if it was acceptable to have pumpkin all year ’round for every meal, I would do it.

Okay maybe not I’m not *that* extreme, but it’s pretty close.

In particular, I love me some pumpkin desserts. My favorite dessert recipe of all time is pumpkin bread with cream cheese frosting.

I could eat an entire loaf by myself and not feel bad about it. Sometimes love runs so deep, my friends . . . and that is the case here.

This pumpkin spice monkey bread is just another delicious homemade treat to add to my collection of monkey bread recipes. If you’ve never had monkey bread before, you need to give it a go.

It’s one of the most easy desserts you will ever assemble. So easy in fact that your children can help make it, and older children can make it by themselves.

If you need a unique fall dessert that is easy to prepare, I hope you’ll give this tasty pumpkin monkey bread a try. You’re going to find out how easy it is to make below!

Ingredients

2 cans cinnamon roll dough
1 cup sugar
1/2 cup brown sugar
2 teaspoons pumpkin pie spice
1/2 cup canned pumpkin
1 teaspoon cinnamon
1/2 stick melted butter

Cream Cheese Glaze

16 ounces cream cheese
1 cup powdered sugar
2 tablespoons heavy cream

Alternatively, you can use the cream cheese frosting provided in the containers of cinnamon rolls.

For the glaze: you may need to add more powdered sugar or more heavy cream, depending on the consistency you want it.

Most of the time, it will stay together in one piece. Today was not one of those times, so I poured the monkey bread into a skillet and covered it with cream cheese frosting.

It was so delicious, it didn’t last long enough for anyone to notice it wasn’t shaped like a monkey bread! Get the printable recipe for this dessert below:

Pumpkin Monkey Bread

Get the recipe for the most delicious pumpkin monkey bread with cream cheese glaze! Such a perfectly simple fall dessert that is easy for anyone to make.

5 from 3 votes

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Prep Time: 10

Cook Time: 35

Cool Time: 10

Total Time: 55

Servings: servings

Equipment

1 Bundt pan

Ingredients

For the Monkey Bread

2 cans cinnamon roll dough
1 cup granulated sugar
½ cup brown sugar packed
2 teaspoons pumpkin pie spice
1/2 cup pure pumpkin puree
1 teaspoon cinnamon
1/2 stick butter melted

For the Glaze

16 ounces cream cheese
1 cup powdered sugar
2 tablespoons heavy cream

Instructions

Preheat your oven to 350º. Spray a bundt pan or casserole dish well with non stick cooking spray.
Combine sugar, brown sugar, pumpkin spice, and cinnamon in a small bowl. Set aside.
Cut cinnamon rolls into quarters.
Melt the butter in a pan. Remove from heat, add the canned pumpkin and stir.
Dip half the cinnamon roll dough chunks into the melted butter mixture, then into sugar mixture. Place into the prepared pan.
In another small bowl, combine cream cheese, powdered sugar, and heavy cream. Whip until creamy.
Drizzle half the glaze over the dough in the pan, then finish dipping the other dough chunks and add those to the pan.
Bake 35 minutes or until golden brown on top. Poke the dough pieces to make sure they are finishing baking on the inside.
Allow to cool in pan for 10 minutes. Turn over on cookie sheet or in cast iron skillet. Cover with remaining frosting. Let cool before serving.