Ingredients
Scale
- 2 cans (16.3 oz each) refrigerated biscuit dough (original or flaky)
- 1 cup pumpkin puree (not pumpkin pie filling)
- 1 cup granulated sugar, divided
- 2 teaspoons pumpkin pie spice
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 8 ounces cream cheese, softened
- 1 teaspoon vanilla extract
- 1/4 cup unsalted butter, melted
- Optional: powdered sugar for dusting
If you prefer, you can swap the refrigerated biscuit dough for homemade dough or a crescent roll dough for a flakier texture. And if cream cheese isn’t your favorite, ricotta can be a smooth alternative, though the flavor will shift slightly. For a dairy-free version, try a plant-based cream cheese and butter substitute—just keep in mind it may alter the richness.
Instructions
- Preheat your oven to 350°F (175°C). Grease a bundt pan generously with butter or nonstick spray to ensure easy removal.
- Cut each biscuit into quarters. This small step reminds me of standing on my grandma’s stool, carefully cutting dough and listening to her stories as she worked. It’s these little moments where cooking becomes more than just prep—it becomes connection.
- In a medium bowl, mix the pumpkin puree, 1/2 cup of the granulated sugar, pumpkin pie spice, cinnamon, and nutmeg until smooth and aromatic. This blend of spices always transports me to cozy fall mornings with my family, sipping warm drinks and planning the day ahead.
- In a separate bowl, beat the cream cheese with vanilla extract and remaining 1/2 cup sugar until smooth and creamy. This luscious filling is the heart of the recipe, like the secret ingredient my grandma always hinted at but never fully revealed.
- Dip each biscuit piece first into the pumpkin mixture, then into the cream cheese mixture, creating a little layered bite of pumpkin and cheese.
- Arrange the coated biscuit pieces in the prepared bundt pan, layering them evenly. Pour the melted butter over the assembled dough to help everything cook beautifully and develop that irresistible golden crust.
- Bake for 35-40 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean. The smell that fills your kitchen at this point is pure magic—the kind that makes you want to call everyone to the table immediately.
- Allow the monkey bread to cool in the pan for 10 minutes before carefully inverting it onto a serving plate. If you’re anything like me, you’ll be tempted to dive right in, but this short wait helps the bread set and keeps those cream cheese pockets intact.
- Optional: Dust with powdered sugar before serving for a little extra sweetness and charm.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International