If you’re craving a fall dessert that’s as fun to eat as it is delicious, you’ve got to try this Pumpkin Monkey Bread Recipe. Imagine tender, pull-apart dough balls infused with warm pumpkin spice and drenched in a luscious cinnamon-brown sugar glaze. It’s the perfect centerpiece for cozy mornings, festive gatherings, or anytime you want to impress with a treat that practically bakes itself into everyone’s heart. This Pumpkin Monkey Bread Recipe offers that nostalgic sticky-sweet sensation with a seasonal twist that will have you making it again and again.
Ingredients You’ll Need
This Pumpkin Monkey Bread Recipe uses simple, pantry-friendly ingredients that combine to create a beautifully fluffy texture and rich autumnal flavor. Each ingredient plays an essential role—warm water and yeast work together to create a light dough; pumpkin extract brings in that signature seasonal note; and a balance of sugars and spices delivers sweetness with a subtle spicy kick.
- Warm water: Activates the yeast to help the dough rise perfectly fluffy.
- Dry yeast (2 envelopes): The magic agent for that soft, airy bread texture.
- Granulated sugar (1 teaspoon plus 1/3 cup): Adds a touch of sweetness to the dough and helps yeast activation.
- All-purpose flour (3 1/2 cups): The sturdy base that forms the dough’s structure.
- Warm milk (3/4 cup): Moistens the dough while contributing tenderness.
- Large egg: Enhances richness and helps bind ingredients.
- Butter (2/3 cup melted and 1/2 cup softened): Provides buttery flavor and moisture for the dough and glaze.
- Pumpkin extract (3/4 teaspoon): Infuses that unmistakable pumpkin aroma without added moisture.
- Brown sugar (1 1/2 cups packed): Gives a deep caramel sweetness and helps form the sticky glaze.
- Ground cinnamon (1 teaspoon): Adds warmth and spice to balance the sweetness.
- Ground pumpkin spice (1/4 teaspoon): Brings the full autumn spice profile to life.
- Cream cheese (8 ounces softened): Used for a dreamy, tangy frosting topping.
- Powdered sugar (2 cups): Sweetens and thickens the cream cheese frosting perfectly.
- Pumpkin or vanilla extract (3/4 teaspoon): Elevates the cream cheese glaze with bright flavors.
How to Make Pumpkin Monkey Bread Recipe
Step 1: Prepare the Yeast Dough
Begin by waking up your yeast for that perfect rise. Combine warm water with the dry yeast and a teaspoon of sugar, letting it bubble and froth for a few minutes. This active yeast will ensure your dough becomes wonderfully airy. Then, stir in warm milk, melted butter, egg, and pumpkin extract for that cozy fall taste. Gradually add flour until the dough forms a soft, elastic ball—perfect for rolling into bite-sized pieces.
Step 2: Shape and Coat the Dough Balls
Once your dough is ready, pinch off small pieces and roll them into smooth balls. Dip each dough ball into melted butter, then generously coat with a cinnamon, pumpkin spice, and brown sugar mixture. This sticky coating is what turns each piece into a sweet, caramelized bite bursting with pumpkin goodness after baking.
Step 3: Layer the Monkey Bread
Arrange your coated dough balls by layering them in a bundt pan or similar baking dish. The magic here is in how the balls will bake together, pulling apart easily but holding onto that sticky glaze. Don’t forget to pour any extra brown sugar mixture over the top to intensify the flavor and texture.
Step 4: Bake to Golden Perfection
Bake your monkey bread at the right temperature so it turns golden brown on the outside, while staying soft and gooey inside. The aroma filling your kitchen during baking is an instant mood lifter, promising a treat worth every minute of waiting.
Step 5: Prepare the Cream Cheese Glaze
While the bread cools slightly, whip up a luscious cream cheese frosting by blending softened cream cheese with powdered sugar and pumpkin or vanilla extract. This smooth, tangy finish isn’t just a topping; it’s the perfect compliment to the sweetness and spice of the monkey bread.
How to Serve Pumpkin Monkey Bread Recipe
Garnishes
Top your Monkey Bread with a dusting of extra cinnamon or a light drizzle of caramel sauce for added flair. Chopped pecans or walnuts sprinkled on top bring a pleasant crunch that contrasts beautifully with the soft dough.
Side Dishes
This Pumpkin Monkey Bread Recipe pairs wonderfully with a hot cup of spiced coffee, chai tea, or even warm apple cider. For a savory balance, serve alongside crispy bacon or a creamy scrambled egg dish.
Creative Ways to Present
Serve this bread right from the bundt pan for that rustic charm, or invert it onto a festive plate to showcase its golden, caramelized surface. For a special brunch, arrange individual pull-apart portions on small plates, inviting guests to savor each sticky, flavorful bite at their own pace.
Make Ahead and Storage
Storing Leftovers
After enjoying your Pumpkin Monkey Bread Recipe, wrap any leftovers tightly in plastic wrap or place in an airtight container to preserve softness and flavor. Stored at room temperature, it will stay fresh for about two days.
Freezing
You can freeze the unbaked dough balls or the fully baked Monkey Bread. Wrap tightly in plastic and foil to prevent freezer burn. Frozen dough balls can be thawed in the fridge overnight before baking, while baked Monkey Bread reheats beautifully from frozen.
Reheating
Warm slices or pull-apart pieces in a microwave for 20 to 30 seconds to revive that fresh-baked warmth. For a crispier outside, reheat in a toaster oven or conventional oven at 350°F for 5 to 7 minutes.
FAQs
Can I use canned pumpkin instead of pumpkin extract?
Canned pumpkin adds moisture and a different texture, which could affect your dough consistency. Pumpkin extract is preferred for its concentrated flavor without altering the dough moisture content.
Is this Pumpkin Monkey Bread Recipe suitable for beginners?
Absolutely! The recipe uses straightforward steps and simple ingredients, making it a perfect project if you’re new to homemade breads or monkey bread specifically.
Can I substitute the all-purpose flour with whole wheat flour?
You can substitute part of the flour with whole wheat, but using all whole wheat may make the bread denser. A mix of half all-purpose and half whole wheat maintains a nice balance of texture and nuttiness.
How do I know when the Monkey Bread is fully baked?
Look for a deep golden brown color and a fragrant, caramelized aroma. The bread should pull apart easily, and if you insert a toothpick into the center, it should come out clean or with a few moist crumbs.
Can I make this recipe dairy-free?
Yes! Use non-dairy milk alternatives and butter substitutes like margarine or coconut oil, and swap the cream cheese frosting for a dairy-free cream cheese or a simple glaze made from powdered sugar and non-dairy milk.
Final Thoughts
This Pumpkin Monkey Bread Recipe is truly a slice of fall heaven you’re going to want to bake again and again. Its irresistibly sticky, sweet, and spiced bites are pure comfort wrapped in every pull. So grab your ingredients, invite your favorite people, and enjoy the magic that happens when pumpkin and monkey bread come together in the best possible way.
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Pumpkin Monkey Bread Recipe
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 10 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Pumpkin Monkey Bread is a delightful fall-inspired treat featuring soft, pillowy dough balls coated in a cinnamon-spiced brown sugar mixture and baked until golden and sticky. This pull-apart bread is flavored with pumpkin extract and topped with a creamy pumpkin cream cheese glaze, making it a perfect dessert or breakfast option for the cozy season.
Ingredients
Dough
- 1/3 cup warm water
- 2 envelopes dry yeast (1/4 ounce each)
- 1 teaspoon granulated sugar
- 3 1/2 cups all-purpose flour
- 3/4 cup warm milk
- 1 large egg, at room temperature
- 1/3 cup granulated sugar
- 2 tablespoons melted butter
- 3/4 teaspoon pumpkin extract
Coating
- 2/3 cup butter, melted
- 1 1/2 cups packed brown sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground pumpkin spice
Glaze
- 1/2 cup softened butter
- 8 ounces softened cream cheese
- 3/4 teaspoon pumpkin or vanilla extract
- 2 cups powdered sugar
Instructions
- Prepare the yeast mixture: In a small bowl, combine warm water, dry yeast, and 1 teaspoon granulated sugar. Stir gently and let it sit for about 5-10 minutes until the mixture becomes frothy, indicating that the yeast is activated.
- Make the dough: In a large mixing bowl, combine the all-purpose flour, warm milk, egg, 1/3 cup granulated sugar, melted butter, activated yeast mixture, and pumpkin extract. Mix well until a soft dough forms. Knead the dough on a floured surface for about 5-7 minutes until smooth and elastic. Place the dough in a greased bowl, cover with a clean towel, and let it rise in a warm place for about 1 hour, or until doubled in size.
- Preheat and prepare: Preheat your oven to 350°F (175°C). Grease a bundt pan or a similar deep baking dish for the monkey bread.
- Shape dough balls: Punch down the risen dough and divide it into small, bite-sized pieces, approximately 1-inch in diameter. Roll each piece into a smooth ball.
- Make the coating mixture: In a bowl, combine brown sugar, ground cinnamon, and ground pumpkin spice. Set aside melted butter separately.
- Coat the dough balls: Dip each dough ball into the melted butter, then roll it in the brown sugar and spice mixture to coat thoroughly. Layer the coated dough balls evenly into the prepared bundt pan.
- Bake the monkey bread: Place the bundt pan in the preheated oven and bake for about 30 minutes, until the bread is golden brown and cooked through. A skewer inserted into the center should come out clean.
- Prepare the glaze: While the bread is baking, beat together softened butter and cream cheese until smooth. Add in pumpkin or vanilla extract and gradually blend in the powdered sugar until the glaze is creamy and well combined.
- Cool and serve: Remove the monkey bread from the oven and allow it to cool for 10-15 minutes in the pan. Carefully invert onto a serving plate. Drizzle the pumpkin cream cheese glaze over the warm bread before serving for a decadent finish.
Notes
- Ensure the water and milk are warm but not hot to activate the yeast without killing it.
- You can substitute pumpkin extract with pure pumpkin puree for added moisture and flavor, but reduce the milk slightly to maintain dough consistency.
- This recipe is best enjoyed warm and fresh but can be reheated gently before serving.
- For a dairy-free version, substitute butter and cream cheese with plant-based alternatives.
- Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for 4 days.
