Pumpkin Cheesecake Monkey Bread
Pumpkin Cheesecake Monkey Bread
yield: 8 SERVINGS
Ingredients
- 1/2 cup granulated sugar
- 2 tablespoons pumpkin pie spice
- Two -16.5 oz. containers refrigerated biscuits
- 1 cup brown sugar
- 1/2 cup canned pumpkin puree
- 1/2 cup butter
- 3 oz. bar cream cheese
Directions
1
Preheat the oven to 350 degrees.
2
In a large freezer bag, combine granulated sugar and pumpkin pie spice.
3
Cut each refrigerated biscuit into quarters and place them each in the bag to coat with sugar mixture. It helps to work in batches and to shake the bag. Place half of the dough pieces in the bottom of a greased, fluted tube pan.
4
On the stove in a saucepan, melt and stir butter, pumpkin puree, brown sugar, and cream cheese.
5
Pour half of the pumpkin mixture on the first half of dough pieces. Add the rest of the dough pieces and pour the remainder of the pumpkin mixture over the top.
6
Bake at 350 degrees for 30-36 minutes until golden. Let stand in the pan for a few minutes.
7
Flip bread over on a plate or cake stand and let sit for 10-15 minutes before serving.
Fall is right around the corner!🍂
If you’re looking for an AMAZING pumpkin spice recipe, try this warm and gooey pumpkin cheesecake monkey bread. It makes for a fun-to-eat pull-apart treat and tastes as if a cinnamon roll married a pumpkin pie!
Pumpkin Cheesecake Monkey Bread
yield: 8 SERVINGS
A delicious and fun fall recipe everyone will love!
Ingredients
- 1/2 cup granulated sugar
- 2 tablespoons pumpkin pie spice
- Two -16.5 oz. containers refrigerated biscuits
- 1 cup brown sugar
- 1/2 cup canned pumpkin puree
- 1/2 cup butter
- 3 oz. bar cream cheese
Directions
1
Preheat the oven to 350 degrees.
2
In a large freezer bag, combine granulated sugar and pumpkin pie spice.
3
Cut each refrigerated biscuit into quarters and place them each in the bag to coat with sugar mixture. It helps to work in batches and to shake the bag. Place half of the dough pieces in the bottom of a greased, fluted tube pan.
4
On the stove in a saucepan, melt and stir butter, pumpkin puree, brown sugar, and cream cheese.
5
Pour half of the pumpkin mixture on the first half of dough pieces. Add the rest of the dough pieces and pour the remainder of the pumpkin mixture over the top.
6
Bake at 350 degrees for 30-36 minutes until golden. Let stand in the pan for a few minutes.
7
Flip bread over on a plate or cake stand and let sit for 10-15 minutes before serving.
Pull apart fall pumpkin yumminess!
This is so darned good! I can’t even begin to tell you how much like fall this recipe tastes – and it’s so easy to make!
I love how the outside gets caramelized with sweet pumpkin and the insides are super soft and gooey. This would be perfect to make for the holidays or even for a sweet weekend treat! Yum!
Is anyone else excited to make ALL the Pumpkin things like me?! 🎃
I’m currently making batch #3 of your last amazing peach cobbler recipe! I found slicing the butter far easier and less messy.
Oh awesome – that was a great peach dessert! 😀 👍🏻
Still trying to figure this out with apples instead, there no heavy syrup to act as liquid?
I do it all the time using apple pie filling
This sounds so yummy and easy! Gonna have to try! Thank u!
It is! Enjoy 😀
I will pay someone to make this for me lol I’m a terrible cook but it looks sooo good
Haha! It’s so easy you can do it!! 😬😀
Omg!!!! This looks so good!!! I love pumpkin!!
Thanks Vivian! So yummy 😀
Love love love pumpkin recipes! Can’t wait to try this!!🎃😊😍
You’ll love it Wendy!
This looks amazing😍 I love pumpkin!!
Yay! I do too. Thanks Katie!
Nice recipe
This looks yummy . But can u make this in a crockpot.??
Pumpkin and monkey bread in the same recipe?!?!?! I can’t wait to make it tomorrow!
If I don’t have a pan like that any ideas as to what I can use instead?
You can make in a 9×13 – it may bake faster so keep an eye on it. Or even a couple bread pans 😀
Thank you!
Way to much pumpkin pie spice. I thought it seemed like a lot and it is not eatable. Should that be 2 teaspoons?
Oh no. Ya maybe cut back next time if it was too strong. Sorry you didn’t like.
I used this highly rated recipe and changed the directions plus added a little more pumpkin puree. We used two tablespoons like it suggested.
https://www.pillsbury.com/recipes/pumpkin-cheesecake-monkey-bread/b29f9a14-9d85-4447-afb2-8c5c03800e13
Never mind!! I figured it out!!
What kind of pan would you use if you only had enough ingredients to halve it? Same type or different?
My mom makes monkey bread all the time so I shared this one with her. She made it but oh it was so dry! Flavor seemed fine but oh it just wasn’t good! She did say she accidentally put a half can of pumpkin but you would have though that would have made it more moist?! Anyone else have this issue? Wasn’t like regular lonely bread with gooey brown sugar melted.
How far ahead can I make it and still be delicious?
I’ve been trying to do online research for ya since I haven’t personally tried making this ahead and most sources say it’s ok to compile the night before but may not rise as well. You could also compile and freeze ahead of time, most sources say a month and then defrost and bake. Hope that helps!
Thank you Lina! Baking today for 6:00 p.m. get together.
Question……I made this recipe and my mixture wasn’t as creamy as one pictured I am wondering if it is because the recipe as listed says 3 ounce cream cheese log, while cream cheese typically comes in 8oz and I was supposed to put the whole thing vs. 3 oz?
a few years ago you had a monkey bread recipe with apples and cinnamon i made that one and it was delicious i cant wait to try this one..thank you
Hi everyone, “Pot-Head” here 🙂 Would anyone happen to know how you’d convert this to be cooked in the Instant Pot? 🙂
Love pumpkin. My daughter is addicted to pumpkin. I will be making this for me n her. Then I will share this recipe n let other people enjoy.
I may make one pre holiday to see how it turns out for me. If good then may do it for Thanksgiving or Christmas. Thanks for sharing!
Perfect! Enjoy this pumpkin goodness 🤗
This sounds delish and I can wait to make it. However the peach one suggested in a prior comment sounds amazing too. Can you please share link to that recipe too if someone still has it on hand? thanks y’all