Pumpkin Monkey Bread Recipe

There is absolutely nothing like the aroma of warm pumpkin and cinnamon wafting through the house to make it feel like the ultimate cozy sanctuary. If you’re looking for the perfect fall treat that’s just as fun to make as it is to eat, you’ve found it! This Pumpkin Monkey Bread is a total crowd-pleaser—think pillowy, bite-sized dough balls infused with real pumpkin, drenched in buttery cinnamon sugar, and baked until they’re golden and gooey. Trust me, you’re going to love this; it’s basically a giant, pull-apart hug in dessert form!

Why You’ll Love This Recipe

• No Yeast, No Stress: We’re skipping the long rise times! Thanks to a bit of baking magic, this dough is quick to whip up and stays incredibly soft.
• The Ultimate Texture: You get that slightly crisp, caramelized exterior with a center that is light, fluffy, and perfectly moist from the pumpkin puree.
• A Total Showstopper: Flipping this out of the pan reveals a beautiful, glistening mountain of sweetness that looks like it took hours, but was actually a breeze to put together.
• Pure Autumn Vibes: It’s packed with all the warm spices we crave the second the leaves start to turn.

Ingredients

Before we get rolling, let’s gather our cozy essentials! Here is what makes this magic happen:

• All-Purpose Flour: This provides the perfect structure for our dough balls so they stay nice and fluffy.
• Baking Powder: Our secret weapon for a quick rise without the wait for yeast.
• Pumpkin Spice & Ground Cinnamon: These bring that classic, nostalgic warmth that makes every bite taste like fall.
• Salt: Just a pinch to balance out the sweetness and make the pumpkin flavor pop.
• Pumpkin Puree: This adds beautiful color and keeps the bread incredibly moist—make sure it’s pure pumpkin, not pie filling!
• Granulated Sugar: Sweetens the dough just enough to complement the coating.
• Vegetable Oil: Ensures the bread stays soft for days (if it even lasts that long!).
• Milk: Adds a touch of richness to the dough.
• Vanilla Extract: Because everything is better with a little splash of vanilla “perfume.”
• Brown Sugar: This creates that deep, molasses-like caramel coating that we all obsess over.
• Melted Butter: The “glue” that holds the cinnamon sugar to the dough and creates those irresistible buttery edges.

Note: The specific measurements for each ingredient can be found in the recipe card right below this article!

How to Make the Recipe

Step 1: Prep the Oven and Pan

First things first, preheat your oven to 350°F. Grab a Bundt pan or a round baking dish and give it a good grease. We want those sugary balls to slide right out later!

Step 2: Mix the Dry Ingredients

In a large, friendly bowl, whisk together your flour, baking powder, salt, pumpkin spice, and cinnamon. Make sure those spices are well-distributed so every bite is flavor-packed.

Step 3: Whisk the Wet Ingredients

In another bowl, combine the pumpkin puree, sugar, oil, milk, and vanilla. Whisk it until it’s smooth and looks like a beautiful autumnal sunset.

Step 4: Form the Dough

Gradually add your wet mixture into the dry ingredients. Mix it gently until a soft, pillowy dough forms. It should be easy to handle!

Step 5: Roll into Balls

This is the fun part! Pinch off small pieces of dough and roll them into bite-sized balls—about the size of a walnut.

Step 6: The Butter and Sugar Dunk

Set up your “dipping station.” In a small bowl, mix the brown sugar and cinnamon. Dip each ball into the melted butter first, then roll it in the cinnamon sugar until it’s completely coated in goodness.

Step 7: Layer and Bake

Drop those coated balls into your prepared pan, layering them evenly. Pop the pan into the oven for 35–40 minutes. You’re looking for a beautiful golden brown color and a toothpick to come out clean.

Step 8: The Grand Reveal

Let it cool in the pan for about 10 minutes (I know, the wait is hard!). Then, carefully invert it onto a serving plate. Serve it warm and watch it disappear!

Pro Tips for Making the Recipe

• Don’t Overmix: When combining the wet and dry ingredients, mix just until the flour disappears. This keeps the “monkey bread” light and airy rather than tough.
• Small is Better: Try to keep the dough balls consistent in size so they bake evenly. Smaller balls mean more surface area for that delicious cinnamon-sugar crust!
• The “Clean Flip”: If you’re nervous about inverting the pan, give it a little jiggle before flipping to make sure the sugar hasn’t stuck to the sides.
• Add a Glaze: If you want to go totally over-the-top, whisk together some powdered sugar and a splash of milk to drizzle over the top after flipping. This one’s a game-changer!

How to Serve

This bread is best served warm, right when the sugar is still gooey!

• Breakfast or Brunch: Serve it alongside a hot cup of coffee or a pumpkin spice latte for the ultimate morning treat.
• Family Style: Place it in the center of the table and let everyone pull off their own pieces with their hands—that’s the “monkey bread” way!
• With Ice Cream: For a decadent dessert, serve a warm chunk with a scoop of vanilla bean ice cream. The cold cream against the warm spices is UNREAL.

Make Ahead and Storage

Storing Leftovers

Keep any leftover pieces in an airtight container at room temperature for up to 2 days, or in the fridge for up to 4 days.

Freezing

You can freeze the baked monkey bread! Wrap it tightly in plastic wrap and foil. It will stay fresh for up to 3 months. Thaw it in the fridge overnight before reheating.

Reheating

To get that “just baked” texture back, pop a piece in the microwave for 15–20 seconds. It makes the sugar melt and the bread soft again.

FAQs

1. Can I use pumpkin pie filling instead of puree? I wouldn’t recommend it! Pumpkin pie filling already has sugar and spices added, which would throw off the balance of this recipe. Stick to 100% pure pumpkin puree for the best results.

2. Can I make this in a regular loaf pan? Absolutely! If you don’t have a Bundt pan, a couple of loaf pans or a 9×9 baking dish will work just fine. Just keep an eye on the bake time as it might vary slightly.

3. Why is my monkey bread dry? This usually happens if it’s overbaked or if too much flour was packed into the measuring cup. For the softest bread, measure your flour using the “spoon and level” method!

4. Can I add nuts to this recipe? Yes! If you love a bit of crunch, sprinkle some chopped pecans or walnuts between the layers of dough balls as you place them in the pan. It adds a wonderful texture.