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A glazed Pumpkin Monkey Bread in a Bundt shape, topped with white icing and chopped pecans, served on a white plate with cinnamon sticks nearby.

Pumpkin Monkey Bread

This pumpkin monkey bread is soft, sweet, and coated in cinnamon sugar, making it the perfect pull-apart dessert for fall baking.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 290
Ingredients Equipment Method Notes

Ingredients
  

  • 3 cups all-purpose flour
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 1 tsp pumpkin spice
  • 1/2 tsp ground cinnamon
  • 3/4 cup pumpkin puree
  • 1/2 cup granulated sugar
  • 1/3 cup vegetable oil
  • 1/2 cup milk
  • 1 tsp vanilla extract
Coating
  • 1/2 cup brown sugar
  • 1 tsp ground cinnamon
  • 1/4 cup butter melted

Equipment

  • Bundt Pan or Baking Dish
  • Mixing bowls

Method
 

  1. Preheat the oven to 350°F (175°C) and grease a bundt pan or baking dish.
  2. In a large bowl, mix flour, baking powder, salt, pumpkin spice, and cinnamon.
  3. In another bowl, whisk together pumpkin puree, granulated sugar, vegetable oil, milk, and vanilla.
  4. Add the wet ingredients to the dry ingredients and mix until a soft dough forms.
  5. Pinch off small portions of dough and roll into bite-sized balls.
  6. Mix brown sugar and cinnamon in a small bowl.
  7. Dip each dough ball in melted butter, then roll in cinnamon sugar.
  8. Layer the coated dough balls evenly into the prepared pan.
  9. Bake for 35–40 minutes until golden and cooked through.
  10. Cool for 10 minutes, invert onto a plate, and serve warm.

Notes

Serve warm for the best pull-apart texture. Great with a drizzle of icing or caramel sauce.