Pumpkin Monkey Bread [Made From Scratch!]

If you think monkey bread is delicious, just wait until you try this Pumpkin Monkey Bread! This recipe is the perfect fall twist on one of your favorites. 

Pumpkin Monkey Bread Recipe

drizzled monkey bread with fork and plate

If you have seen my pumpkin hot chocolate recipe or pumpkin whoopie pies recipe then you know that I’m a big pumpkin lover and pumpkin monkey bread adds that delicious warm flavor to one of my favorite desserts! 

Does it get any better than pulling apart gooey pieces of bread covered in sweet syrupy goodness and icing? Especially when it’s packed with pumpkin, monkey bread is sure to be a hit with my family!

Have you ever wondered where monkey bread gets its name? I did a little research and found out there are several theories about this! 

Some people think that the way it’s made makes it look like a barrel of monkeys, hence the name. Others think that it’s named monkey bread because we look like monkeys when we pull it apart and eat it. 

However it got named, I’m so glad monkey bread is around and I’m drooling over this pumpkin monkey bread this year!

Pumpkin Monkey Bread Recipe

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plates and forks with pumpkin monkey bread ready to serve

Serves: 10-12

Prep time: 1 hour 45 minutes

Cook time: 30 minutes

Total time: 2 hours 15 minutes

Ingredients for Pumpkin Monkey Bread

For Dough

  • ⅓ cup warm water
  • 2 envelopes dry yeast
  • 1 tsp granulated sugar
  • 3 ½ cups all-purpose flour
  • ¾ cup milk, warmed
  • 1 large egg, room temperature
  • ⅓ cup granulated sugar
  • 2 tbsp butter, melted
  • ¾ tsp pumpkin extract

For Coating

  • ⅔ cup butter, melted
  • 1 ½ cup brown sugar, packed
  • 1 tsp ground cinnamon
  • ¼ tsp ground pumpkin pie spice

For Icing

  • ½ cup butter, softened
  • 8 oz cream cheese, softened
  • ¾ tsp pumpkin or vanilla extract
  • 2 cups powdered sugar

You’ll also want to have the following tools to make it easier:

Bundt pan

Electric Mixer

Stand Mixer

Mixing bowls

How to Make this Pumpkin Monkey Bread Recipe

This recipe does take a little bit of time but I promise it’s beyond worth the wait! 

  • The first thing that you want to do is get your pan ready by spraying it with non-stick cooking spray.
  • Now you can make your dough. Pour the warm water into a large bowl and add the yeast and 1 tsp of sugar. 
  • Give the mixture a quick stir and let it rest for about 5-7 minutes or until frothy.
  • After it bubbles up, you can add the flour, milk, egg, ⅓ cup sugar, 2 tbsp butter. And pumpkin extract.
  • Mix completely until the dough forms into a ball. This process is a whole lot easier in a stand mixer that’ll do all the work for you!
ball of dough in a greased glass bowl
  • Place the dough into a large greased bowl and cover it with plastic wrap.
  • Allow the dough to rise for about 40-minutes or until it doubles in size.
  • After it’s finished rising, punch the dough down and turn it out onto a lightly floured surface. 
  • Cut off small pieces of dough, about the size of a walnut, and form each into a dough ball. Set them aside.
  • Now you can make your coating! First, melt your butter in a microwave-safe dish.
  • In a small bowl, combine the brown sugar, cinnamon, and pumpkin spice. 
  • Dip each dough ball into the melted butter, then roll them in the sugar mixture until they are well coated.
  • Place the sugar-covered dough balls into the prepared pan, stacking them as needed. 
  • Cover the pan with plastic wrap and let the monkey bread rise for another 40-minutes until it doubles in size.
  • Bake the bread in a 350-degree oven for about 30 minutes or until lightly browned.
  • When the pan comes out, turn it upside down over a serving platter to remove the bread.
  • Let it cool for about 10-15 minutes.
  • While your pumpkin monkey bread cools, make your frosting by adding the butter, cream cheese, and extract to a medium-sized bowl. 
  • Beat the mixture with an electric mixer until it’s smooth and creamy. 
  • Add 1 ½ cups of the powdered sugar and mix thoroughly. 
  • Add the remaining powdered sugar until you get the right consistency. 
  • Drizzle the icing over the cooled monkey bread and serve warm!
3 monkey bread balls with icing on a plate

Tips Tricks and FAQs

  • This recipe calls for either pumpkin extract or vanilla extract in the icing. I personally love the pumpkin flavor, so I always go for pumpkin extract. But if you prefer, vanilla is just fine for this recipe!
  • You’ve got to try my recipe for homemade pumpkin pie spice! It’s so simple to make and adds the perfect kick to this pumpkin monkey bread (and any other recipe!). You’ll never buy pumpkin pie spice at the store again!
  • If your icing ends up too stiff… don’t worry! It’s super forgiving! Just add a little bit of milk into the mixture and it will thin right out. You’ll want the icing to be thin enough that you can easily drizzle it over your bread. 

What can you use instead of a bundt pan for monkey bread?

Don’t have a bundt pan sitting around but still can’t wait to make this recipe? Don’t worry! 

While traditional monkey bread is made in a bundt pan, there are a few substitutions that you can make. Try using an 8×8 baking dish. Or you could even make mini monkey bread bites with a muffin tin!

Whatever pan you use it’s still going to be delicious!

Storage

Room Temperature

The best way to store pumpkin monkey bread is right on the counter in an airtight container. I like to use a container instead of a bag because it’s less messy. 

If kept at room temperature your bread should stay fresh for 2-3 days. 

Check out these other great fall recipes:

Did you make this recipe? Leave a comment and don’t forget to rate it below! We always love knowing how your recipe turns out! And don’t forget to save this easy recipe to your favorite Pinterest board! Don’t forget to tag me on Instagram at Confessions of Parenting to show me your finished product!

Yield: Serves 10-12

Pumpkin Monkey Bread

side shot of monkey bread on plates with fall decor

If you think monkey bread is delicious, just wait until you try this Pumpkin Monkey Bread! This recipe is the perfect fall twist on one of your favorites. 

Prep Time 1 hour 45 minutes
Cook Time 30 minutes
Total Time 2 hours 15 minutes

Ingredients

  • For Dough
  • ⅓ cup warm water
  • 2 envelopes dry yeast
  • 1 tsp granulated sugar
  • 3 ½ cups all-purpose flour
  • ¾ cup milk, warmed
  • 1 large egg, room temperature
  • ⅓ cup granulated sugar
  • 2 tbsp butter, melted
  • ¾ tsp pumpkin extract
  • For Coating
  • ⅔ cup butter, melted
  • 1 ½ cup brown sugar, packed
  • 1 tsp ground cinnamon
  • ¼ tsp ground pumpkin pie spice
  • For Icing
  • ½ cup butter, softened
  • 8 oz cream cheese, softened
  • ¾ tsp pumpkin or vanilla extract
  • 2 cups powdered sugar

Instructions

  1. Spray your pan with non-stick cooking spray.

Dough

  1. Pour the warm water into a large bowl and add the yeast and 1 tsp of sugar. 
  2. Give the mixture a quick stir and let it rest for about 5-7 minutes or until frothy.
  3. After it bubbles up, you can add the flour, milk, egg, ⅓ cup sugar, 2 tbsp. butter. And pumpkin extract.
  4. Mix completely until the dough forms into a ball. This process is a whole lot easier in a stand mixer that’ll do all the work for you!
  5. Place the dough into a large greased bowl and cover it with plastic wrap.
  6. Allow the dough to rise for about 40-minutes or until it doubles in size.
  7. After it’s finished rising, punch the dough down and turn it out onto a lightly floured surface. 
  8. Cut off small pieces of dough, about the size of a walnut, and form each into a dough ball. Set them aside.

Coating

  1. Now you can make your coating! First, melt your butter in a microwave-safe dish.
  2. In a small bowl, combine the brown sugar, cinnamon, and pumpkin spice. 
  3. Dip each dough ball into the melted butter, then roll them in the sugar mixture until they are well coated.
  4. Place the sugar-covered dough balls into the prepared pan, stacking them as needed. 
  5. Cover the pan with plastic wrap and let the monkey bread rise for another 40-minutes until it doubles in size.
  6. Bake the bread in a 350-degree oven for about 30 minutes or until lightly browned.
  7. When the pan comes out, turn it upside down over a serving platter to remove the bread.
  8. Let it cool for about 10-15 minutes.

Icing

  1. While your pumpkin monkey bread cools, make your icing by adding the butter, cream cheese, and extract to a medium-sized bowl. 
  2. Beat the mixture with an electric mixer until it’s smooth and creamy. 
  3. Add 1 ½ cups of the powdered sugar and mix thoroughly. 
  4. Add the remaining powdered sugar until you get the right consistency. 
  5. Drizzle the icing over the cooled monkey bread and serve warm!

1 Comment

  • Aleisha

    I haven’t heard of adding pumpkin but I love the idea!

    September 16, 2020 at 10:18 am Reply
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