Pumpkin Cheesecake Monkey Bread is the Ultimate Fall Dessert You’ve Been Craving
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This pumpkin cheesecake monkey bread is a delicious fall recipe all will love!
Fall festivities include taking advantage of seasonal ingredients, such as (you guessed it)… pumpkin! 🎃 If you’re looking for a dessert to celebrate all things fall, you need to try this simple yet delicious pumpkin cheesecake monkey bread.
Whether it’s for a seasonal gathering, special occasion, or a casual day, this pumpkin cheesecake monkey bread is sure to be a fan favorite. It’s as if we captured the essence of fall in one delicious dessert, and you’ll have everyone wondering how to make this!
You probably already have some of the ingredients in your kitchen!
If you’re looking for an AMAZING pumpkin-spiced recipe, this warm and gooey pumpkin cheesecake monkey bread is a must. It makes for a fun-to-eat pull-apart treat and tastes as if a cinnamon roll married a pumpkin pie!
This recipe uses 8 simple and inexpensive ingredients, many of which you may already have in your kitchen! You’ll need two containers of refrigerated biscuits (I used Pillsbury), canned pumpkin puree, granulated sugar, brown sugar, pumpkin pie spice, butter, and cream cheese. You can find all these at your local Target, Walmart, or grocery store.
Hip Tip: I used a bundt cake pan, but if you don’t have the same pan I used, you can make it in a 9×13 casserole dish or even a couple of bread pans – it may bake faster so keep an eye on it.
Pumpkin Cheesecake Monkey Bread
yield: 8 SERVINGS
prep time: 15 MINUTES
cook time: 35 MINUTES
total time: 50 MINUTES
Pull apart pieces of sweet cinnamon-coated biscuit dough with layers of pumpkin cheesecake filling throughout.
- 1/2 cup granulated sugar
- 1 tablespoon pumpkin pie spice
- 2- 16.3 oz. containers of refrigerated biscuit dough
- 1/2 cup butter
- 1/2 cup canned pumpkin puree
- 1 cup brown sugar
- 8 oz. block cream cheese, softened
Preheat the oven to 350 degrees.
In a large freezer bag, combine granulated sugar and pumpkin pie spice.
Cut each refrigerated biscuit into quarters and place them all in the bag to coat with the sugar mixture. It helps to work in batches and to shake the bag. Once coated, place half of the dough pieces in the bottom of a greased, fluted bundt pan.
On the stove in a saucepan, melt and stir together the butter, pumpkin purée, brown sugar, and softened cream cheese.
Pour half of the pumpkin mixture on the first half of the dough pieces. Add the rest of the dough pieces to the bundt pan and pour the remainder of the pumpkin mixture over the top.
Bake at 350 degrees for 30-36 minutes until golden. Let stand in the pan for a few minutes after removing from the oven.
Flip bread over on a plate or cake stand and let sit for 10-15 minutes before serving.
Adapted from Pillsbury.
Pull apart fall pumpkin yumminess!
This pumpkin cheesecake monkey bread is so darned good, and I can’t even begin to tell you how much this recipe screams fall! The outside gets caramelized with sweet pumpkin and the insides are super soft and gooey – the perfect balance of consistency.
This would be perfect to make for the holidays or even for a sweet weekend treat!
Is anyone else excited to make ALL the pumpkin things like me?! 🎃
Looking for more pumpkin recipes? Try this Easy Pumpkin Spice Mug Cake Recipe!
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!
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 😀
I used a muffin pan to make this last weekend. Took about 12-14 minutes to bake. Perfect and each kiddo had a perfect portion!
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.
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
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 🤗
I just shared this with my daughters she had just FaceTime me to say look you Grand Son eating a piece of Pumpkin Pie from the store Deli. I was thinking he would absolutely love this. Can’t wait to try it . I was noticing how far back some of the comments were from 2016. Been sharing for along time. Thanks
Would this work with crescent roll dough rather than the biscuit dough?
I spent some time looking online and seems like yes you can use either however I have not personally tried. If you do let us know!