Spiced Pumpkin Monkey Bread: The Coziest Fall Dessert You’ll Ever Bake

There’s something about fall that makes me crave the smell of warm spices filling the kitchen. If you’re like me—candles burning, cozy sweater on, maybe a Hallmark movie playing in the background—you’ll want a sweet treat that feels like autumn wrapped up in a pan. Enter Spiced Pumpkin Monkey Bread, a pull-apart bread that’s sticky, soft, and downright irresistible.

This pumpkin recipe is the definition of comfort baking. Imagine tender little dough balls rolled in cinnamon sugar, layered with buttery pumpkin goodness, then baked into a golden crown of sweetness. It’s the perfect fall dessert to bring to gatherings, serve at holiday breakfasts, or, let’s be honest, nibble on straight from the pan when no one’s looking (your secret’s safe with me).

What I love most is how this sweet bread invites everyone to gather around and share. There’s no slicing or fancy plating—just hands pulling warm, gooey pieces apart while the laughter flows. And honestly? That’s what the holidays are about: simple joy, shared moments, and food that warms the soul.

So tie on that apron, pour yourself a cup of coffee, and let’s make some magic with this irresistible pumpkin pull-apart bread.

Why You’ll Love This Spiced Pumpkin Monkey Bread

• Cozy flavors of fall: Pumpkin, cinnamon, nutmeg, and cloves—basically autumn’s greatest hits.

• Perfect for sharing: A fun pull-apart bread that brings everyone to the table.

• Holiday baking made simple: Impressive yet easy to make, even if you’re not a bread expert.

• Sweet, soft, and buttery: The kind of recipe that has guests asking for seconds (and the recipe card).

Ingredients

• 1 tablespoon active dry yeast (not rapid rise)

• 1 cup Organic Valley Whole Milk, heated to 110°F

• 3 cups granulated sugar, plus 1 tablespoon for yeast, divided

• ¾ cup Organic Valley Unsalted Butter, softened (½ cup + 6 tablespoons)

• 1 cup canned pumpkin puree

• 4 ½ to 5 cups all-purpose flour

• 2 teaspoons salt

• 1 ½ teaspoons ground cinnamon, divided

• ¾ teaspoon ground nutmeg, divided

• ½ teaspoon + ⅛ teaspoon ground ginger, divided

• ¼ teaspoon + ⅛ teaspoon ground cloves, divided

• ½ cup brown sugar

Step-by-Step Instructions

1. In a small bowl, mix yeast with 1 tablespoon sugar and ½ cup warm milk. Let it rest 5–10 minutes until foamy.

2. In a large bowl, combine remaining warm milk, pumpkin puree, ½ cup softened butter, ½ cup sugar, salt, and yeast mixture. Stir until smooth.

3. Gradually add flour, 1 cup at a time, until dough is soft and slightly sticky. Knead 8–10 minutes until smooth.

4. Place dough in a greased bowl, cover, and let rise 1–1.5 hours, until doubled.

5. Mix remaining granulated sugar with 1 tsp cinnamon, ½ tsp nutmeg, ½ tsp ginger, and ¼ tsp cloves. Melt remaining butter in a separate bowl.

6. Punch down dough and roll into walnut-sized balls. Dip each in melted butter, then coat in spiced sugar.

7. Layer dough balls in a greased Bundt pan, sprinkling brown sugar and leftover spice mix between layers.

8. Cover and let rise 45–60 minutes until puffy.

9. Bake at 350°F for 35 minutes until golden brown.

10. Cool in the pan for 10 minutes, then invert onto a plate. Serve warm and let the fun of pulling it apart begin!

Tips for Baking Perfect Pumpkin Monkey Bread

Here’s the truth: bread baking can feel intimidating, but this recipe is wonderfully forgiving. Don’t panic if your dough feels a little sticky—that’s normal. Just dust your hands with flour and keep rolling.

If you want extra gooey goodness, drizzle a cream cheese glaze over the top. (Warning: once you do, there’s no going back.) Short on time? You can prep the dough the night before, let it rise in the fridge overnight, and bake it fresh in the morning. Your house will smell like a bakery, and you’ll win instant hero status with your family.

And if your monkey bread doesn’t look “perfect,” don’t stress. It’s meant to be rustic, messy, and fun. The beauty is in its pull-apart charm.

A Little Story From My Kitchen

The first time I made this spiced pumpkin monkey bread, it was for a family brunch. I wasn’t sure how it would go over—pumpkin recipes can be hit or miss with my picky crew—but the moment I flipped that golden loaf out of the pan, the kids’ eyes went wide.

Everyone crowded around the table, tearing off pieces before I even grabbed the plates. By the end, sticky fingers, cinnamon-sugared smiles, and not a crumb left on the platter told me this recipe was here to stay.

Now it’s a tradition: whenever the leaves start to fall, we bake this together. My kids love rolling the dough balls (and sneaking a few sugar-dipped ones before baking). It’s become less about the recipe itself and more about the memories we make while baking it.

What to Serve With Pumpkin Monkey Bread

This pull-apart bread shines on its own, but if you’re serving it at a holiday brunch or cozy gathering, pair it with:

• Coffee or spiced chai for the ultimate fall breakfast combo.

• Fresh fruit salad to balance out the sweetness.

• Scrambled eggs or frittata for a savory contrast.

• Vanilla ice cream if you’re turning it into a dessert showstopper.

Basically, it plays well with anything from casual coffee chats to full-blown Thanksgiving morning spreads.

How to Store

If by some miracle you have leftovers (seriously, don’t count on it), here’s how to keep them fresh:

• At room temp: Store in an airtight container for up to 2 days. Warm slices in the microwave for 10–15 seconds before serving.

• In the fridge: Keeps up to 5 days. Reheat in the oven at 300°F until warm.

• In the freezer: Wrap tightly in foil and store up to 2 months. To reheat, thaw overnight in the fridge, then warm in the oven.

Pro tip: Monkey bread tastes best warm, so don’t be afraid to give it a little heat before enjoying.

FAQs

Can I use canned biscuit dough instead of making homemade dough?

Yes! If you’re short on time, biscuit dough works as a shortcut. But the homemade pumpkin dough takes it to another level.

Can I make this ahead for holiday baking?

Absolutely. Prepare the dough balls, layer them in the pan, and refrigerate overnight. Let it come to room temp before baking.

What if I don’t have a Bundt pan?

No worries—use a loaf pan or even a 9×13 dish. Just keep an eye on bake time.

Can I adjust the spices?

Yes. If you’re not big on cloves or ginger, reduce them and add extra cinnamon for a milder flavor.

Bringing It All Together

This Spiced Pumpkin Monkey Bread isn’t just a fall dessert—it’s an experience. From the smell of pumpkin spice wafting through the house to the laughter that comes with everyone pulling apart their own piece, it’s the kind of recipe that creates memories as sweet as the bread itself.

Whether you serve it for holiday baking, weekend brunch, or just because you’re craving something cozy, this pumpkin recipe will quickly earn a spot in your fall traditions. So go ahead—roll, dip, layer, bake, and enjoy. Your kitchen is about to smell like pure happiness.

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Spiced Pumpkin Monkey Bread

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• Author: Olivia Hartwellen
• Total Time: 2 hours 50 minutes (including rise times)
• Yield: 1 Bundt pan (serves ~12) 1x
• Diet: Vegetarian

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Description

Spiced Pumpkin Monkey Bread is a cozy, pull-apart treat made with pumpkin-infused dough, warm fall spices, and a gooey cinnamon-sugar coating. Perfect for holiday baking, brunches, or fall gatherings, this sweet and sticky bread invites everyone to dig in and enjoy autumn’s warmest flavors.

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Ingredients

Scale 1x2x3x

• 1 tablespoon active dry yeast

• 1 cup whole milk, warmed to 110°F

• 3 cups granulated sugar, divided

• ¾ cup unsalted butter, softened (½ cup + 6 tablespoons)

• 1 cup canned pumpkin puree

• 4½ to 5 cups all-purpose flour

• 2 teaspoons salt

• 1½ teaspoons ground cinnamon, divided

• ¾ teaspoon ground nutmeg, divided

• ½ teaspoon + ⅛ teaspoon ground ginger, divided

• ¼ teaspoon + ⅛ teaspoon ground cloves, divided

• ½ cup brown sugar

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Instructions

• In a small bowl, combine yeast with 1 tablespoon sugar and ½ cup warm milk. Let sit for 5–10 minutes until foamy.

• In a large bowl, mix remaining warm milk, pumpkin puree, ½ cup butter, ½ cup sugar, salt, and yeast mixture. Stir until smooth.

• Gradually add flour (1 cup at a time) until a soft, slightly sticky dough forms. Knead for 8–10 minutes until smooth.

• Transfer to a greased bowl, cover, and let rise for 1–1.5 hours, or until doubled.

• Mix remaining sugar with 1 tsp cinnamon, ½ tsp nutmeg, ½ tsp ginger, and ¼ tsp cloves in a shallow bowl. Melt remaining butter separately.

• Punch down dough and roll into walnut-sized balls. Dip each in melted butter, then coat in spiced sugar.

• Layer the coated balls in a greased Bundt pan, sprinkling brown sugar and any leftover spice mix between layers.

• Cover and let rise again for 45–60 minutes, until puffy.

• Bake at 350°F for 35 minutes, until golden brown.

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

Notes

Dough may be slightly sticky—dust hands with flour as needed.

For extra indulgence, drizzle with cream cheese glaze.

Prep dough and assemble the night before, then bake fresh in the morning.

Can be made in other pans (loaf or 9×13) if Bundt pan is unavailable.

Rustic appearance is part of the charm—no need for perfection!

• Prep Time: 30 minutes
• Cook Time: 35 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American