Pumpkin Caramel Monkey Bread – a delicious recipe with sugar, pumpkin pie spice, Layers, brown sugar, butter, pumpkin. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Heat oven to 350F Spray 6-cup (9-inch) fluted tube cake pan or angel food (tube) cake pan with cooking spray.
2
In large food-storage plastic bag, mix granulated sugar and pumpkin pie spice.
3
Separate each can of dough into 8 biscuits; cut each biscuit into quarters.
4
Place 6 to 8 biscuit pieces in sugar-spice mixture; shake well.
5
Continue to add more biscuit pieces to sugar-spice mixture until all are completely coated.
6
Place biscuit pieces in pan.
7
In 1-quart saucepan, melt butter, brown sugar and pumpkin over medium heat.
8
When mixture begins to boil, cook and stir 1 minute.
9
Pour over biscuits in pan.
10
Bake 35 minutes or until golden brown.
11
Cool in pan 10 minutes.
12
Place plate upside down over pan; turn plate and pan over.
13
Remove pan.
14
Serve warm.
611
kcal
Calories
34
g
Fat
79
g
Carbs
FatCarbs
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: ½ cup granulated sugar, 2 tablespoons pumpkin pie spice, 4 (12 ounce) cans refrigerated biscuits (Grands Flaky Layers, 8 per can), 1 cup brown sugar, and more.
Yes, Pumpkin Caramel Monkey Bread falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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