Pumpkin Monkey Bread with Delicious Fall Spices

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!

Pumpkin Monkey Bread Recipe

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

FOR 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.

INSTRUCTIONS

Preheat your oven to 350º. Spray a bundt pan or casserole dish with non stick cooking spray. Make sure you spray it really well, especially because we are using brown sugar and butter (which caramelizes and will stick).

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 the heat, add the canned pumpkin and stir.

Dip cinnamon roll dough chunks into melted butter, then into sugar mixture. Place into prepared pan.

In another small bowl, combine cream cheese, powdered sugar, and heavy cream. Whip until creamy.

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

Drizzle with a little cream cheese glaze after you’ve added one full can to the bundt pan. Then, finish the process by repeating the butter-sugar step from above.

Bake 35 minutes or until golden brown on top. I like to poke the dough pieces to make sure they are not gooey inside.

Allow to cool in pan for 10 minutes. Turn over on cookie sheet or in cast iron skillet. Cover with remaining frosting.

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!

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If you enjoyed this pumpkin monkey bread recipe for fall, I hope you’ll check out these other delicious ideas:

• Simple Monkey Bread Recipe for Halloween
• Apple Cinnamon Roll Monkey Bread Recipe (Easy!)
• Pumpkin Cheesecake Brownies with Swirl
• Make Peanut Butter Monkey Bread with a Marshmallow Twist
• This Instant Pot Bread Pudding is Easy & Delicious
• Pumpkin Blondies Recipe for a Fall Dessert