Katie Lee's Pumpkin Monkey Bread with Orange Pumpkin Glaze

Anyone who grew up on monkey bread will love this fake-out. Chop up your store-bought biscuit dough like you normally do. But instead of cinnamon, add some pumpkin pie spice. Then, mix some pumpkin puree and brown sugar into the melted butter and you've got your kids' next favorite Thanksgiving tradition.
Save Recipe
  • Level: Easy
  • Total: 1 hr 25 min (includes cooling time)
  • Active: 25 min
  • Yield: 12 servings
Share This Recipe



1/4 cup unsalted butter

1 cup pumpkin puree

3/4 cup light brown sugar

1/2 teaspoon kosher salt

1/2 cup granulated sugar

1 teaspoon pumpkin pie spice

Two 16.3-ounce tubes refrigerated biscuit dough, biscuits cut into quarters and rolled into balls


1 1/2 cups confectioners' sugar

1 tablespoon orange zest plus 3 to 4 tablespoons fresh orange juice (from a navel orange)

1/2 teaspoon pumpkin pie spice


Special equipment:
a 12-cup Bundt pan
  1. For the bread: Preheat the oven to 350 degrees F.
  2. Melt the butter in a saucepan. Whisk in the pumpkin puree, brown sugar and salt until smooth. Remove from the heat.
  3. Mix together the granulated sugar and pumpkin pie spice in a large bowl. Add the biscuit dough balls and toss in the sugar-spice mixture to coat.
  4. Spread a third of the pumpkin butter into the bottom of a 12-cup Bundt pan. Arrange half of the biscuit pieces on top, then layer in another third of the pumpkin butter. Top with the remaining biscuit pieces, then the remaining pumpkin butter. Bake until browned on top, 35 to 45 minutes. Allow to cool on a rack for 15 minutes.
  5. For the glaze: Meanwhile, combine the confectioners' sugar, zest, juice and pumpkin pie spice in a bowl and whisk until smooth and pourable. Invert the monkey bread onto a plate and drizzle with the glaze.