Pumpkin Cheesecake Monkey Bread is the Ultimate Fall Dessert You’ve Been Craving
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.
Ingredients
- 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
Directions
1
Preheat the oven to 350 degrees.
2
In a large freezer bag, onlinebine granulated sugar and pumpkin pie spice.
3
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.
4
On the stove in a saucepan, melt and stir together the butter, pumpkin purée, brown sugar, and softened cream cheese.
5
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.
6
Bake at 350 degrees for 30-36 minutes until golden. Let stand in the pan for a few minutes after removing from the oven.
7
Flip bread over on a plate or cake stand and let sit for 10-15 minutes before serving.
Additional Notes
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!
