There’s something downright magical about waking up to the smell of warm spices swirling through the house—especially when they’re coming from a fresh batch of pull-apart goodness. Picture this: a crisp October morning, the kids grabbing their coats to head out on a leaf-picking adventure, and me, bleary-eyed but determined, sneaking into the kitchen to whip up a surprise treat. That’s how my obsession with this Pumpkin Monkey Bread began.

I’ll never forget that first gooey bite. The dough was soft as a pillow, dusted in cinnamon sugar and whispering hints of pumpkin spice. My grandkids paused mid-chatter, eyes wide, as they tugged on the little golden bites and declared it “the best thing ever.” (Yes, really!) Since then, this recipe has become our fall staple—morning, noon, or night. It’s cozy. It’s comforting. It’s downright craveable.

Why You’ll Love This Pumpkin Monkey Bread

Pull-apart perfection—no knife required, just joyful tugging
Real pumpkin puree adds fiber, moisture, and that seasonal touch
Loads of cinnamon sugar for sweet, spicy warmth

Extra-fluffy interior with a slightly crisp, caramelized edge
Super simple—just a bundt pan, some bowls, and a little patience
Perfect for Thanksgiving brunch, chilly weekend mornings, or last-minute dessert rescues

Kid-approved (and adult-encouraged!)
Makes your kitchen smell like a pumpkin patch kissed by cinnamon

Ingredient Notes & Substitutions

Before we dive in, let’s talk shop. Most of these pantry staples are probably hanging out in your kitchen right now, but here are a few casual tips and swap-outs:

Active Dry Yeast (2¼ teaspoons): Make sure it’s fresh—your dough won’t bloom if the yeast is past its prime. Got instant yeast? You can use it, but skip the proofing step (just stir it right into the flour).
Warm Milk (¾ cup, around 110°F): Whole milk gives the richest dough, but 2% works fine too (I won’t tell if you go skim). You can even use half water, half milk if you’re lightening up.
Pumpkin Puree (½ cup): Not pumpkin pie filling—this is pureed pumpkin only. It packs in body and Vitamin A. Canned’s easiest, but homemade’s lovely if you have it.

Sugar & Cinnamon: We use ¼ cup sugar in the dough plus extra for coating. Swap brown sugar for a deeper molasses note. And if you’ve got pumpkin pie spice on hand, add a pinch to the dough for extra aroma.
Egg (1 large, room temp): Adds richness and helps with that golden color. If you’re dairy-free, try a flax “egg” (1 Tbsp ground flax + 3 Tbsp water, let sit).
Flour (3 cups all-purpose): For chewier monkey bread, swap 1 cup for bread flour. Or try a gluten-free 1:1 blend + 1 tsp xanthan gum if needed.

Butter (4 Tbsp melted): Unsalted so you can control saltiness. Feel free to bump down for a lighter touch, or go full-on and add a splash of browned butter for a nutty twist.
Add-Ins (optional): Chopped pecans, mini chocolate chips, dried cranberries… the sky’s the limit. Layer them in for surprise bursts of texture.

Tip: Fluff your flour with a spoon before measuring—no compacting! It’ll keep your dough soft and airy (and less dense). Alright, aprons on—let’s get rolling.

Step-by-Step Directions

Proof the yeast. In a medium bowl, stir 1 teaspoon sugar into the warm milk until dissolved. Sprinkle the yeast over the top, give it a gentle swirl, then set aside for 5–8 minutes. You want a foamy crown—if it stays flat, your yeast needs retiring.
Whisk in pumpkin and egg. Once the yeast’s bubbly, stir in the pumpkin puree and the egg until the mixture looks smooth and gorgeous (that orange hue is everything!).
Mix the dry ingredients. In a large bowl, whisk together the flour, ¼ cup sugar, salt, and 1 teaspoon cinnamon. Make a little well in the center—like a volcano of flour waiting for molten pumpkin.

Bring the dough together. Pour the wet mixture into the flour well. Use a wooden spoon (or your hand, if you don’t mind getting messy) to stir until a shaggy dough forms. Then dust your hands with flour and knead gently right in the bowl until everything clings together.
Knead on the counter. Transfer the dough to a lightly floured surface. Knead for 5–7 minutes until it’s smooth and elastic—think soft play-dough. If it’s sticky, add flour a tablespoon at a time (no more, or your bread will be tough!).
First rise. Shape the dough into a ball and place it in a greased bowl. Cover with plastic wrap or a damp towel. Let it rest in a warm spot for about an hour, until doubled in size. (If your kitchen’s cold, briefly warm the oven to 200°F, turn it off, and proof inside.)

Prep the cinnamon sugar. While the dough rises, mix ½ cup sugar with 2 tablespoons cinnamon in a shallow dish. Melt the butter in a separate small bowl—this is your dunk zone.
Shape and coat. Punch down the dough (I know, it’s fun). Pinch off walnut-sized pieces and drop each into the melted butter, coating completely. Then roll it in the cinnamon sugar until it’s well dressed. Layer these little morsels in a greased Bundt pan, tucking optional pecans or chocolate chips between layers for surprise bites.
Second rise. Cover the pan loosely (no airtight lids here) and let the dough rest for 20–30 minutes. You’ll see it puff up and fill the pan’s curves—it’s so satisfying!

Bake and enjoy. Preheat the oven to 350°F. Bake for 30–35 minutes, until golden brown and bubbly. Let it cool in the pan for 5 minutes (this helps the gooey center set). Then invert onto a serving plate—watch that sweet syrup glaze cascade down the sides. Serve immediately, because who can resist that warm, sticky goodness?

Variations & Flavor Twists

Your basic pumpkin monkey bread is such a delight, but hey—why not play around a bit?

Chocolate-Swirl Delight: Sprinkle mini chocolate chips between layers for melty pockets of sweetness. (Trust me, kids—and adults—go wild for this.)

Maple Glaze Finish: Whisk ½ cup powdered sugar with 2 Tbsp real maple syrup and a splash of milk. Drizzle over warm bread for a rustic, sweet gloss.
Spiced Pecan Crunch: Toss chopped candied pecans into the cinnamon sugar mix. You’ll get sweet, nutty shards in every bite.
Apple-Pumpkin Mashup: Fold in ½ cup finely diced apples to the wet mix. It’s like autumn in every mouthful.

Savory Herb Twist: Skip the sugar coating entirely. After shaping, brush with garlic‐herb butter, sprinkle with rosemary and flaky sea salt—serve alongside soup or stew.
Mini Monkey Bites: Use a mini Bundt pan or muffin tin for individual servings—perfect for bake sales or gifting.

Storage & Reheating Tips

If (somehow) you have leftovers, here’s how to keep the magic going:

Room Temperature: Store cooled monkey bread in an airtight container for up to 2 days. Just grab a cluster and warm it in the microwave for 10–15 seconds before serving.
Freezer Stash: Wrap tightly in foil or plastic wrap and freeze for up to 1 month. Thaw overnight in the fridge, then warm in a 325°F oven for 5–7 minutes to revive the crisp edges.
Make-Ahead: After the first rise, cover the dough and refrigerate overnight. In the morning, shape, coat, and bake for fresh monkey bread with minimal effort.

Final Thoughts

Pull your loved ones close, pour a cup of coffee (or hot cider), and let this Pumpkin Monkey Bread work its magic. Warm, cozy, and a little bit messy (in the best way!), it’s the kind of recipe that turns ordinary moments into sweet memories. I can’t wait to hear how yours turns out—did you add chocolate chips? Pecans? A drizzle of maple glaze? Drop me a comment below, share a photo, or tag me on Instagram (@CozyKitchenChronicles)! Until next time, stay warm and happy baking.

Pumpkin Monkey Bread

This dreamy Pumpkin Monkey Bread is the easiest fall recipe you’ll bake this season: pull-apart dough coated in cinnamon sugar and spiked with pumpkin spice for a sweet treat that’s perfect for Thanksgiving brunch or a cozy homemade dessert.

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Course Dessert

Servings slices

Ingredients

2 ¼ teaspoons active dry yeast

¾ cup warm whole milk
½ cup canned pure pumpkin puree
¼ cup granulated sugar

1 large egg
3 cups all-purpose flour
½ teaspoon salt

1 teaspoon ground cinnamon
4 tablespoons unsalted butter
¼ cup chopped pecans or chocolate chips

Instructions

In a medium bowl, whisk warm milk with 1 teaspoon sugar until dissolved; sprinkle yeast on top and let it rest for 5–8 minutes until foamy.
Stir the pumpkin puree and egg into the foamy yeast mixture until smooth.
In a large bowl, whisk together flour, remaining sugar, salt and 1 teaspoon cinnamon. Make a well in the center.

Pour the wet mix into the flour well. Use a wooden spoon to stir until a shaggy dough forms, then switch to lightly flour-dusted hands to knead in the bowl until it comes together.
Transfer dough to a lightly floured surface and knead 5–7 minutes until smooth and elastic.
Shape dough into a ball, place it in a greased bowl, cover and let it rise in a warm spot for about 1 hour.

Combine ½ cup sugar with 2 tablespoons cinnamon in a shallow dish. Melt butter in another small bowl.
Punch down dough, pinch off walnut-sized pieces. Drop each piece into melted butter, then roll in cinnamon sugar. Layer coated pieces in a greased Bundt pan.
Cover the pan loosely and let the dough rest 20–30 minutes.

Preheat oven to 350°F. Bake monkey bread 30–35 minutes until golden. Invert onto a serving plate.

Notes

• Measure flour by spooning into your cup and leveling off with a knife—no compacting! • Use high-quality cinnamon (Ceylon if you can) for a cleaner, sweet aroma. • If your kitchen’s cold, warm the oven to 200°F for 2 minutes, then turn it off and proof dough inside. • Press the donut holes gently into the pan—you want air pockets, not a brick! • If syrup pools too much at the bottom, decrease butter by 1 tablespoon next time. • For extra shine, brush the top with melted butter right when it comes out of the oven.

Keyword Fall Recipe, Homemade Dessert, Pumpkin Monkey Bread, Thanksgiving Brunch

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