Fall is right around the corner!🍂
If you’re looking for an AMAZING pumpkin spice recipe, try this warm & 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
Recipe adapted from Pillsbury.com
1/2 cup Granulated Sugar
2 Tablespoons Pumpkin Pie Spice
Two -16.5 oz. containers Refrigerated Biscuits (such as Pillsbury Grands – 8 count)
1 cup Brown Sugar
1/2 cup Canned Pumpkin Puree
1/2 cup Butter
3 oz. bar Cream Cheese
Directions: In a large freezer bag, combine granulated sugar and pumpkin pie spice. 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 bag. Place half of the dough pieces in the bottom of a greased fluted tube pan.
On the stove in saucepan, melt and stir butter, pumpkin puree, brown sugar, and cream cheese. Pour half of 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 top.
Bake at 350 degrees for 30-36 minutes until golden. Let stand in pan for a few minutes. Flip bread over on a plate or cake stand and let sit for 10-15 minutes before serving. Serves 8.
This is so darn GOOD! 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?!! 🎃
Written by Lina for Hip2Save. Lina is a proud mom of 2 small kids who loves photography, all holidays, cooking, thrift store makeovers, bargain shopping, and DIY makeovers. Her goal is to create a beautiful life and stylish home on a dime! To see all of Lina’s DIY/Crafts created just for Hip2Save, click here.