Pumpkin Monkey Bread Bake
This Pumpkin Monkey Bread Bake is the perfect fall treat. It's rich and pumpkin-y plus sweet and flavorful.
Servings: 9
Calories: 449kcal
Ingredients
- ½ c granulated sugar
- 2 tbsp pumpkin pie spice
- 8 refrigerated buttermilk biscuits
- 1 c brown sugar packed
- ½ c butter (1 stick)
- ½ c canned pumpkin not pumpkin pie mix
- 4 oz cream cheese softened
- 1 tbsp Cinnabon International Delight Creamer
Glaze
- 1 c powdered sugar
- 2 tbsp butter melted
- 1 tbsp milk
- 1 tbsp Cinnabon International Delight Creamer
Instructions
- Heat oven to 350 degrees.
- Spray 8x8 casserole dish with cooking spray.
- In a large zip lock 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 butter, 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.
Nutrition
Calories: 449kcal | Carbohydrates: 63g | Protein: 2g | Fat: 21g | Saturated Fat: 11g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 48mg | Sodium: 388mg | Potassium: 139mg | Fiber: 0g | Sugar: 50g | Vitamin A: 2680IU | Vitamin C: 0.8mg | Calcium: 61mg | Iron: 1.4mg