Since we’re in September I think it’s safe to say that all things pumpkin are on their way. When I was growing up my Mom made pumpkin and more pumpkin. We had cookies and pies and breads oh my. I wanted to make something non-traditional pumpkin. Pumpkin Monkey Bread Bake it is!
This recipe doesn’t take a lot of work but it screams fall to me. It’s rich and pumpkin-y plus sweet and flavorful. You could make it in a bundt pan but I used a casserole dish to make a bake instead. If you use a bundt pan, it’d be a true monkey bread with pull apart pieces.
- ½ c. granulated sugar
- 2 Tbsp. pumpkin pie spice
- 1 can refrigerated buttermilk biscuits
- 1 c. packed brown sugar
- ½ c. butter
- ½ c. canned pumpkin (not pumpkin pie mix)
- 4 oz. cream cheese, softened
- 1 Tbsp. Cinnabon International Delight Creamer
- 1 c. powdered sugar
- 2 Tbsp. butter, melted
- 1 Tbsp. milk
- 1 Tbsp. International Delight Creamer
- Heat oven to 350 degrees.
- Spray 8x8 casserole dish with cooking spray.
- In a large zip close bag, combine granulated sugar and pumpkin pie spice.
- Cut buttermilk biscuits into squares and add to bag and shake to coat pieces.
- Add pieces to sprayed casserole dish. Set aside.
- In a saucepan, melt buter, brown sugar, canned pumpkin and cream cheese.
- Heat and whisk until bumps are out of mixture.
- Pour over pieces in the casserole dish.
- Bake at 350 for 30 minutes.
- While baking, combine ingredients for glaze.
- Once the monkey bread bake comes out of the oven, drizzle with glaze.
- Serve immediately.
Another good add in for this one would be nuts – pecans or walnuts would be the perfect addition to it. Some people love nuts, others do not. I love them, most of my family does not. Sad. But it would make it a little more fall like with some candied nuts on top. Mmmm….
You will love this fall recipe to serve for breakfast or dessert. Yum!