Refrigerated biscuits make this sticky, sweet pumpkin monkey bread irresistible and so simple to make. Let it cool and drizzle with maple glaze, and enjoy the taste of fall.


  • 1/2 cup granulated sugar
  • 2 tablespoons pumpkin pie spice
  • 1 cup packed brown sugar
  • 1/2 cup butter
  • 1 cup solid pumpkin (not pumpkin pie mix)
  • 8 ounces cream cheese
  • 4 cans (7.5 oz each) refrigerated buttermilk biscuits
  • 1/2 cup semi sweet chocolate chunks


  • 1 cup powdered sugar
  • 2 tablespoon maple syrup
  • 1/4 teaspoon vanilla
  • 1-2 tablespoons milk


  1. Heat oven to 350°F. Spray 6-cup fluted tube cake pan with cooking spray.
  2. In large plastic zip top bag, mix granulated sugar and pumpkin pie spice and set aside.
  3. In 1-quart saucepan, heat brown sugar, butter, pumpkin and cream cheese over medium heat, stirring occasionally, until butter is melted. Beat mixture with whisk until mostly smooth (its okay if there are some tiny pieces of cream cheese that remain).
  4. Separate 1 can of dough into 10 biscuits. Cut each biscuit into quarters (tip: you can stack 3 biscuits together, cut stack into quarters and separate pieces). Place a piece of chocolate in center of each dough quarter and press dough into a ball covering chocolate chunk. Place biscuit pieces into sugar bag and shake to coat. When pieces are coated, arrange in pan.
  5. Open second can of biscuits, cut into quarters, roll into balls (without chocolate). Place biscuit pieces into bag and shake to coat and arrange in pan with chocolate stuffed dough balls.
  6. Pour half of pumpkin mixture over biscuit pieces in pan.
  7. Cut and roll remaining 2 cans of biscuits as before and arrange in pan. Pour remaining pumpkin mixture over biscuit pieces. Place pan on cookie sheet to catch any spills.
  8. Bake 35-40 minutes or until golden brown.
  9. Cool in pan 5 minutes.
  10. Read more please visit : tidymom.net

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